Ready for Dessert

David Lebovitz
Ready for Dessert
(Ten Speed Press, April 2010)

Wall Street Journal Bestseller

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.

With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.

Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

Praise for Ready for Dessert

“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

“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

David Lebovitz has been a professional cook and baker for most of his life; he spent nearly thirteen years at Berkeley’s Chez Panisse until he left the restaurant business in 1999 to write books. He is the author of six books, including My Paris Kitchen, The Perfect Scoop, and The Sweet Life in Paris. David has been featured in Bon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, Saveur, Travel + Leisure, the New York Times, and more. He moved to Paris in 2004 and turned davidlebovitz.com into one of the first phenomenally popular food and living blogs.