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Ready for Dessert: My Best Recipes Paperback – September 18, 2012
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From Publishers Weekly
Starred Review. 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. --This text refers to the Hardcover edition.
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Top Customer Reviews
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!
I chose the kindle version. It is a great buy, and even more portable than the printed format. I can slip it into a zip bag to brave the sloppiest cooking space (my battle kitchen).
He talks you through the recipes. The right hints at the right time. After a few, you actually know what you are doing, not just following directions. And he really tests his recipes. They all work. And he has the skinny, as it were, on using chocolate, coconut, gelatin, eggs (in whole or in part) and all the sweeteners. And he is not a gadget nut. You do not need an arsenel of high tech kitchen weaponry to make devastating deserts from the casual to the show stopper.
Way beyond an ample selection of cakes (Gateau Victoire will slay your guests, or how's about Guiness-Gingerbread Cupcake grenades?) and fusillades of cookies. Puddings and Trifle and tarts, oh my...