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Ready for Dessert: My Best Recipes Hardcover – 6 Apr 2010

4.5 out of 5 stars 12 customer reviews

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Product details

  • Hardcover: 288 pages
  • Publisher: Ten Speed Press (6 April 2010)
  • Language: English
  • ISBN-10: 158008138X
  • ISBN-13: 978-1580081382
  • Product Dimensions: 22.3 x 2.5 x 28.3 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 1,050,425 in Books (See Top 100 in Books)

Product Description

Review

"Lebovitz's chatty, down-to-earth tone is sure to steady any rattled nerves as you turn the oven on and get the measuring cups out. And for seasoned cooks and bakers, Lebovitz's recipes are classics worth revisiting."
--Epicurious.com, The Best Cookbooks of 2010: Best Dessert
"David Lebovitz, blogging phenom and former pastry chef at Chez Panisse has written several cookbooks, but this might be his best yet. It's a compilation of all his favorites--from ice cream to cookies to cake and fruit desserts. You will also enjoy the notes with each recipe that tell stories, share tips and often produce giggles. Why? You've read his blog, and probably tried his recipes for free. Now it's time to pay the man!"
--Cooking with Amy, Top Cookbooks 2010, 12/18/10
"If there's one person you can trust to write a good recipe, it's David. My copy of Ready for Dessert is already dogeared and vandalized with all manner of sweet ingredients. His chocolate chip cookies are my go-to and his ice creams, for which he is well-known, are all outstanding. The man worked as as a pastry chef at Chez Panisse then moved to Paris. Need I say more?"
--TheKitchn.com, Favorite Baking Books of 2010, 12/16/10
"And finally, I want to mention a book from earlier in the year, highly recommended if you're looking for a sweets book: Ready For Dessert: My Best Recipes by David Lebovitz who writes the excellent and popular blog, "Living the Sweet Life in Paris" at DavidLebovitz.com. This is a compendium of his favorite recipes that he's reworked and rewritten. As ever, superb and recommended."
--Michael Ruhlman, Books for the Holidays, 12/13/10
"You'll want to make everything in this book."
--Washington Post's Top Cookbooks of 2010, 11/30/10
"An elegantly-composed collection of classics and contemporary riffs, former Chez Panisse pastry chef David Lebovitz's (The Perfect Scoop) latest effort hits the sweet spot. Artfully balancing accessible recipes for novices (the simple four-ingredient Chocolate Orbit Cake, the three-ingredient Peaches in Red Wine and Pistachio, Almond and Dried Cherry Bark) with ambitious-but -worth-it desserts like Banana Cake with Mocha Frosting and Salted Candied Peanuts and White Nectarine Sorbet with Blackberries in Five-Spice Cookie Cups, Lebovitz truly has something for everyone. Can't-miss combinations like Guinness-Gingerbread Cupcakes, Cherry-Almond Cobbler, and Orange-Almond Bread Pudding are sure to inspire a trip to the market, and riffs on classics like a French apple galette (updated here with frangipane, a rich almond pastry cream) and a lush Fresh Ginger Cake will appeal to bakers whose bookshelves are already groaning with cookbooks. The inclusion of Coconut Layer Cake, Vanilla Ice Cream, Meyer Lemon Sorbet, Chocolate Chocolate-Chip Cookies, and Gingersnaps (including a fat-free variety) shows that Lebovitz also knows when not to mess with a good thing. Given its breadth, depth, and accessibility, readers with a passion for baking will be hard pressed to find a better guide to desserts this year. Photos. (May)"
--"Publishers Weekly," Web-Exclusive Reviews, STARRED REVIEW, 6/14/10
"Each section is more of a collection of surprises than a tour of the usual baking suspects you might find in a greatest hits sort of book by another author (cheesecake, muffins, angel cake etc.). There are unusual flavour combinations as well as intriguing takes on classic desserts."
--Cookbooker.com, 6/2/10
"Lebovitz brings his writing to life with wit and humor and offers expert advice on everything from cake to cutting boards. Plus, his recipes have that irresistible combination of simplicity and elegance."
--Portland Oregonian, 6/1/10
"Life is short, always eat dessert first." If you're a follower of that profound precept or just the owner of an active sweet tooth, David Lebovitz's Ready for Dessert is a must. . . . His header notes are chatty, his directions thorough and supportive and his take on the sweet side of life inspired and inspiring."
--BookPage, Cookbook of the Month, May 2010
"Here's what I love about this book. Lebovitz has gathered a selection of 170 recipes that is both complete and eclectic, including classics and innovations. David's voice is candid, sometimes conspiratorial, often funny, and always enabling. It's the same authentic voice that has made his blog one of the most popular food sites on the web. Enjoy the sweetness."
--The City Cook, 5/27/10
"Ready for Dessert promises visceral satisfaction starting with the cover, which invites you to drag a greedy finger through a cake's thick chocolate icing."
--Associated Press, 5/17/10
"You know the real reason I love David Lebovitz so much and tell you about him over and over again? Because he's a baking god. David's new book, Ready for Dessert: My Best Recipes is his best yet. . . . Now, I know that we'll have this book in our house for decades, until the spine falls apart and we have to put it together with duct tape. I'm never letting go of this baking book because every single recipe works. It is one of the few baking books I will keep forever in our home. This is my baking bible now. You should buy it too."
--Gluten-Free Girl, 5/11/10
"This is recipe writing at its best my friends."
--In Jennie's Kitchen, 5/4/10
" I have a sweet tooth for Lebovitz, a terrific writer and dessert whiz who has updated his favorite recipes for this lavish book. If you bake, do yourself a favor and buy this book."
--Houston Chronicle, 5/4/10
"Lebovitz has outdone himself with his latest recipe collection, offering readers the very best of his best."
--FineCooking.com, 5/3/10
"If you're looking for a new best friend in the kitchen, one that'll stay a best friend for life, "Ready for Dessert" might just be the one for you."
--Epicurious.com, 4/30/10
"Part of David's genius is the way he delivers the goods. He's clench-your-legs hilarious but with a strong foundation of serious culinary knowledge. A rare gem in the ever-growing field of food writers -- if you haven't gotten to know his books yet, start with this one."
--Apartment Therapy's TheKitchn.com, 4/29/10
"With a bloggers tone and a skilled baker's sensibility, pastry chef David Lebovitz shares his deliciously simple yet refined recipes in his latest cookbook Ready for Dessert. Sprinkled with endearing anecdotes, each recipe reveals Lebovitz' compulsion with chocolate and seasonality. There's a charming unfussiness about the book, which includes recipes like the flourless chocolate orbit cake, which was previously named the chocolate idiot cake for it's easy-to-execute recipe. There are also some more involved recipes--like the kiwifruit, pineapple and toasted coconut baked alaska--making it a great book for beginners and experts alike."
--Los Angeles Times, 4/28/10
"Flipping through our copy, we were entranced by fudgy smudges on the plate under his banana cake, seduced by the simplicity of his red-wine raspberry sorbet, curious about the impression his chocolate chip cookies made on Parisians, and desperate to taste his best-ever brownies."
--BonAppetit.com, 4/26/10
"This is the Lebovitz book that has it all: an elite selection of cakes, fruit desserts, custards, frozen desserts, cookies and candies that encompass all the techniques you'll ever need to make dessert. The large-format color photos are ridiculously seductive and the design and tone of the book make you believe that your fresh ginger cake, banana butterscotch cream pie or tangy lemon frozen yogurt will taste as luscious as they look here. Based on my experience with Lebovitz's recipes, they will."
--Patricia Unterman, San Francisco Examiner, 4/23/10
"I think these just might be my new favorite chocolate chip cookie, sorry Thomas Keller but Lebovitz's cookies have got yours beat."
--SeriousEats.com, 4/19/10
"This is the Slinky of cookbooks. I've been paging back and forth, back and forth, mesmerized, spurred on each time I land on a silvery endpaper. It's an enticing, beautiful book with charm and know-how. But this book is not for a coffee table; I'd put it on a pedestal. . . . This book; buy it and bake the living daylights out of it."
--AOL Slashfood.com Cookbook Spotlight, 4/16/10
"An absolutely gorgeous book filled with pages upon pages of recipes and photos that will motivate you to get in the kitchen and start baking."
--SeriousEats.com Cook the Book, 4/12/10
"It's a good sign for a new cookbook when the food-lovers at the table keep passing it around. . . David Lebovitz is one of a handful of authors whose books are pure gifts in the kitchen. . . . But the proof is in the pudding -- in this case, that includes coconut tapioca, orange-almond bread pudding, and kumquat sticky toffee -- and I find his recipes both unintimidating to prepare and impressive to eat."
--Amazon.com Al Dente blog, 4/12/10
"This book is the perfect Starter Lebovitz, if you ask me; for those of you who've heard about him or read his blog and laughed at his jokes and comments but didn't know which of his cookbooks to buy first. With this, he's retested everything, added weights and pretty pretty photographs so you get a little taste of everything he does well without having to clear out an entire bookshelf to accommodate his awesomeness. (Though he'd like me to let you know that he does not mind one bit if you do that too.)"
--smittenkitchen.com, 4/12/10
"My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book."
--Bay Area Bites, KQED.org, 4/9/10
"His headnotes are as bon-vivant engaging as his Tweets and blog. He proves that it is possible to bake and laugh at the same time. But more importantly, you'll find that his best recipes are, in fact, your favorites as well. Lebovitz is solidly among the pantheon of modern bakers."
--Washington Post, All-We-Can-Eat, 4/15/10
"Dessert Genius David Lebovitz's Opus."
--CondE Nast Traveler, 4/5/10
"A gorgeous new offering full of homey (Cherry-Almond Cobbler) and haute (Pistachio-Cardamom Cake) recipes."
--Ladies' Home Journal, LHJ.com, Ladies' Lounge blog, 4/3/10
"Bring any of David's desserts forward at the close of a meal, and you'll have a hard time remaining humble under showers of praise. But what I especially like about David's book, aside from the results his recipes promise, is David himself--that he and his desserts are so approachable, relaxed, and friendly."
--Deborah Madison, author of "Seasonal Fruit Desserts from Orchard, Farm, and Market"
"David's recipes are always delicious and, even more importantly, fun and approachable. They're the kind of recipes you make in a pair of comfortable sweatpants and a T-shirt. And by comfortable sweatpants, we mean the kind with an elastic waistband so you can eat more than just one slice of the heavenly Banana Cake with Mocha Frosting and Salted Candied Peanuts. David is our dessert idol and "Ready for Dessert" is our guidebook."
--Matt Lewis and Renato Poliafito, pastry chefs and owners of Baked and authors of "Baked: New Frontiers in Baking"
"If you already know David and love his simple, straightforward style and his full-flavored desserts, you'll be delighted to see his favorites polished and brought up to the moment. And if you're just discovering David's recipes, all I can say is 'Lucky you!' This collection brings you the best of his best and hours of sweet pleasure."
--Dorie Greenspan, author of "Baking: From My Home to Yours"
"David has put into his fantastic new book all of the ingredients that make him so great: 1 part talented pastry chef + 1 part comic + 1 part great writer. I'm excited to try his best-of recipe collection!"
--Elizabeth Falkner, chef/owner of Citizen Cake and Orson and author of "Demolition Desserts"

"From the Hardcover edition." --This text refers to an out of print or unavailable edition of this title.

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 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.

"From the Hardcover edition." --This text refers to an out of print or unavailable edition of this title.


Customer Reviews

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Top Customer Reviews

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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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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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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Format: Hardcover
Dear Mr. Lebovitz, dear David,

I am not a fanatic person - not in any sense. But I do have a few principles. One of them is that a cookbook, and certainly a baking / dessert book, needs pictures. Of each recipe.

I wanted to let you know that for your "Ready for Desserts" I am quite happy to make an exception. Hence the 5 stars (I would have given 6 had the pictures been there...). Thank you for this abundance of lovely, very well explained, recipes - refined but extremely achievable. Thank you for all the extra tips and background information, for proper measuring instructions (e.g. specifying how much "a sachet" of whatever weighs...), for properly explaining why things need to be done the way they are.

But please, do insists with the editors of your next book (do tell me there will be one ...!) to include pictures of all the recipes. They don't need to be full-page, but we do want them ! If a recipe has been actually tested, this should not be a problem.

K.
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