Ready for Dessert: My Best Recipes [A Baking Book]

Heavily biased in favor of best recipes books. I mean… they are the best… and it shows.

I got my copy yesterday and made three recipes today. The brownies are easily the best I've ever had; my 7 year old ate three! The Ginger Cake is sublime, I can't wait for it to cool and ripen a bit, but I am having it with my morning coffee. And I made the chocolate chip cookie dough and it is light and smells like heaven, but it's having its 24 hour rest before I bake some up. I am just sorry I waited to long to get a copy because I want to try everything already. The instructions are clear, and I like the commentary before the recipes. This book is worth buying for the brownies alone. Holy cow!

Since I bought "Ready for Dessert" I have purchased a great number of other dessert books, but David's is still one of my very favorites. His recipes are interesting and unusual, and I have yet to make one that I didn't love (my favorite is the ginger cake - incredibly moist and flavorful). Most of the recipes are relatively straightforward to make, and the section on "extras" like sauces and caramels gives you a nice option of dressing up your dessert if you have the time and energy. I also love to read David's little introductions to each of his recipes; he's always charming and funny. If you're looking for a great dessert book with a wide range of recipes, from cookies to souffles to caramel sauces, "Ready for Dessert" is it!

I'm amongst those who need a picture to be attracted to a recepie and the picture to recepie ratio of this book is pretty limited.

The desserts in this book are, simply put, magical. My wife and I have enjoyed reading through the book, nearly cover to cover. So far, after a week of service, we've made (and eaten) the ginger cake and have our sights set on the bahamian rum cake. I get so excited about the desserts in this book because A) This guy lives/eats/breathes desserts; B) he isn't afraid to cut down on the sugar; and C) he isn't afraid to throw some grown-up spice into the dishes. What does that mean? Alcohol? Absolutely! Black pepper? Sounds alluring!At this point, if I only had one dessert cookbook, this would be it. Vibrant, risky, and creative flavors make it a keeper.

Unaware of Lebovitz till obtaining this cookbook, I was stunned by its diversity and creativity. It is right up my dessert alley, having a nice selection of what I like to make, with lots of tarts, pies, sorbets, crisps and cobblers, many of them fruit laden. The author describes this as the best of his repoitoire and then some additions and corrections.I have had time to experience three of a mounting list of the "have to try" category: Pear Tart with Brown Butter, Rum and Pecans; Red Wine-Raspberry Sorbet and Banana Butterscotch Cream Pie (which uniquely has an unbelievably good toffee smoothness and taste with its chocholate-cookie crust. These were not that difficult to pull off and had amazing success and raving compliments from guest diners. That makes about 167 more recipes to try!It comes with excellent sections on ingredients and equipment, along with tips and alternatives on many recipes, all with Ten Speed's 'par-for-the-course' nice large format and exquisite color photos of most of the dishes.Sure to become one of my go-to's for great dessert!

It's another Lebovitz book that I love.

I strongly recommend that you look through this book at a bookstore or library before deciding whether to buy it. While I don't regret buying it, if I had done that, I probably wouldn't have bought the book in the first place. I got this book a few weeks ago and I've already tried several recipes from it. They have all turned out really well. He includes a recipe for something with lemon and the blurb before the recipe says that he believes there are chocolate dessert people and lemon dessert people. Well, David is unabashedly a chocolate person and after making a few of the chocolate desserts, I've realized that I am a lemon person. If the thought of an intensely rich chocolate cake doesn't make you drool, it's not worth getting this book. There is also an entire chapter on frozen desserts and there are only 2-3 of them that you can make without an ice cream maker. So if you don't have an ice cream maker, that whole chapter would be pretty much useless to you. There are also a lot of recipes that call for ingredients that are hard to find (persimmons, quince, fresh figs, etc.) further chipping away at the number of recipes from the book that I'm likely to try. Finally, I read David's blog regularly and I have noticed quite a few recipes on the blog say "adapted from" this book. So read those recipes first, before you buy this book.

A falta de imagens é um abuso. Receitas ótimas, mas livros de receitas precisam de fotos! É importante ver o final do prato, montagem, ingredientes finalizados!

Le ricette sono molto buone e funzionano benissimo anche se ha pochissime foto

Las recetas salen bien, el único pero que le pongo es que la sección de chocolate contiene pasteles que son demasiado densos, casi como un pudín. De cualquier forma es uno de mis chefs favoritos.

I have spent the last few days reading, yes, reading this book. It is amusing and informative. I have placed so many post its on pages where I want to try the recipe, the book looks like a hedgehog. The recipes look delicious and instructions are very clear. All American, yet French, the cakes and cookies are full of my favorite ingredients, nuts, seeds, fruit and chocolate. Several ice cream, sorbet and frozen yogurt recipes seem easy and a perfect complement to cakes or poached fruits. I can't wait to start cooking. David Lebovitz could be my friend for life.

This ebook keeps crashing the app. It's stuck on page 7, and from what I can tell, it's the only page that's downloaded. I have tried sending feedback, but that doesn't seem to work either.