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Ready for Dessert: My Best Recipes Hardcover – 1 Sep 2011


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Product details

  • Hardcover: 280 pages
  • Publisher: Jacqui Small LLP (1 Sept. 2011)
  • Language: English
  • ISBN-10: 1906417601
  • ISBN-13: 978-1906417604
  • Product Dimensions: 22 x 3.1 x 28 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 277,065 in Books (See Top 100 in Books)

More About the Author

An American pastry chef living in Paris. I write about the bakeries, ice cream shops, chocolates, restaurants, and sometimes perplexing cultural differences. I blog about my experiences as well!

My books, The Perfect Scoop and Ready for Dessert are available in special UK editions, with measurements and ingredients tailored to what's available in the United Kingdom.

Product Description

Review

* NAMED NO.3 IN LIST OF '50 BEST COOKBOOKS' *

(Independent)

'Book of wicked deliciousness'

(Essentially Catering magazine)

‘His clearly explained recipes will have you heading to the kitchen in no time’

(Taste Italia)

‘No-fuss methods, bold flavours and guidance for home bakers everywhere that’s both helpful and humorous.’

(Fabulous Food)

'Written in a down-to-earth way and accompanied by stylish photography, these are recipes that must be tried'

(Cakes & Sugarcraft magazine)

‘What I love about his style of writing most is the humour and story telling, which is aptly included in the introduction to most of his recipes.’

(Bakingelements.com)

'Magnificent book...mouth-watering'

(Lancashire Evening Post)

'Amazing recipes...if you like to bake, you can't live without this book'

(Jewish Chronicle)

Listed in the '50 Best Cookbooks of 2011'

(Huffingtonpost.com)

About the Author

David Lebovitz is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and in Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris and The Perfect Scoop. David writes, blogs, and leads culinary tours from his home in Paris, France.

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By SL Trivuncic on 16 Dec. 2011
Format: Hardcover
David Lebovitz certainly will have you Ready for Dessert with this masterful compilation volume of over 170 recipes for cakes, cobblers, cookies, custards and more.

This book is weighty, full of detailed advice and the wit we've come to expect from David's blog. Not all recipes are accompanied by photos but you feel so guided by his expert advice you can have every faith each dessert or biscuit will turn out just right.

Things I'm dying to try are: pumpkin cheesecake with pecan crust and whiskey caramel topping, orange cardamom flan and peppery chocolate-cherry biscotti. His style is an appealing fusion of sturdy American baking classics with French patisserie delicacy of detail and flavour.

There are some recipes reproduced from earlier David books although I understand these are difficult to buy or out of print. Ready for Dessert also has many new recipes so there's something for all fans but especially those coming from his blog who've not bought any of his books before.
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19 of 22 people found the following review helpful By isabel in the kitchen on 22 April 2010
Format: Hardcover
This is altogether a more serious book than David's lighthearted and amusing "The Sweet Life in Paris" or his Paris blog.

The emphasis here reflects David's interest in iced and cold desserts as the most lenghty chapter is Frozen Desserts(32 recipes) with every conceivable flavour of ice-cream,sorbet, sherbet and so on. What's more they creep into every chapter, a couple of semifreddi have even managed to sneak into the cake section. Personally, I'm not into iced creations; I prefer to buy them ready-made. So most of the recipes are wasted from my point of view.

However, the book was redeemed for me by the chapter on Cakes (17 here). I love nothing better than a cup of tea and a piece of my own-make cake every afternoon. I have marked plenty that I want to make: Fresh Ginger Cake, Irish Coffee Cupcakes, Banana Cake with Mocha Frosting and Salted Candied Peanuts(might miss these out, bit too much gilding of the lily for my taste), Bahamian Rum Cake for starters.

There is an excellent glossary of ingredients and equipment, the recipes are very clearly set out and they really work.

However, unless like me you are happy with just the Cakes or are a big fan of iced desserts or a collector of David Lebovitz's books I suggest you consider whether this book is something you will like before you buy it.
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10 of 12 people found the following review helpful By Robert E. Connoley on 6 July 2011
Format: Hardcover
I come from the school of thought that says rock bands shouldn't release their Greatest Hits album until their career is complete. Likewise, chefs should restrain themselves from re-releasing their favorite recipes until their career enters a culminating phase. That said, David Lebovitz's Ready for Dessert: My Best Recipes will be excused since some of his previous books are no longer in print, and his greatest hits truly are classics worth reprinting.

Quite frankly, when this book's release was announced I was surprised. Lebovitz seems to have left the hustle of the big kitchen for a quiet life in Paris where he writes and offers culinary tours. He already had a string of successful and widely lauded cookbooks, some of which have become standards on many a baker's shelf. And his blog fanbase has grown steadily, suggesting a comfortable ex-pat existence in the City of Love. I've always viewed Lebovitz as a modern-day Julia Child. Proven creds, strong training, and a wit that wraps his recipes like taut butcher's twine. But his books aren't so far out of print that they aren't accessible. Even so, this was an opportunity for him to hone and update a few recipes and re-present them with gorgeous photography and a new lens - the lens of a wising elder.

David Lebovitz spent thirteen years in the Chez Panisse kitchen learning and teaching the craft of using local and seasonal ingredients in pastry. He is mostly field trained with some academic background, but has worked in a handful of San Francisco kitchens making a name for himself and his employers.

The reviews of this latest book have been largely favorable. Condé Nast Traveler called the book the "dessert genius David Lebovitz's opus.
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Format: Hardcover Verified Purchase
A fabulous book by a chef whose recipes and advice I trust. Its a fair price for a beautifully produced hardback; there is a lack of photographs for each dish, but that's a minor irritation and more photos would have raised the price of the book.
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By Bashak on 27 Oct. 2012
Format: Hardcover
I really like the book,recipes are delicious! easy to understand and most of the ingridients are easy to find.The book doesn't have much picture,i always prefer recipe books with pictures in it.
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By Thang Trinh on 3 Mar. 2013
Format: Hardcover Verified Purchase
One of the most amazing books for dessert! Full of creative recipies with defferent kinds of dessert, e.g. ice cream, cakes, flans, etc. Absolutely in love with this book!
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