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Ready for Dessert, Revised (My Best Recipes [A Baking Book])
List Price:
$37.99
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Product Details
Author:
David Lebovitz
Format:
Hardcover
Pages:
320
Publisher:
Clarkson Potter/Ten Speed (September 30, 2025)
Imprint:
Ten Speed Press
Language:
English
Audience:
General/trade
ISBN-13:
9780593836293
ISBN-10:
0593836294
Weight:
47oz
Dimensions:
8.26" x 10.29" x 1.1"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260705T120602_156890278-20260705.xml
Folder:
RandomHouse
List Price:
$37.99
Country of Origin:
China
Pub Discount:
65
Case Pack:
10
As low as:
$29.25
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
A revised edition of David Lebovitz's bestselling collection of desserts, featuring stunning new photography and more than 170 mouthwatering recipes for pastries, cakes, cookies, and more
Professional cook and baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans. This completely revised edition of Ready for Dessert is a compilation of David's favorite and best recipes. He serves up a tantalizing array of nearly 175 cakes, pies, tarts, crisps, cobblers, cookies, candies, ice creams, pastries, custards, soufflés, puddings, and even dessert sauces, fruit preserves, and homemade liqueurs.
Sharing a pared-down sophistication and a focus on fresh, pure flavors and seasonal ingredients, David's desserts range from simple to showy, light to rich, and classic to edgy, like Nectarine-Raspberry Upside-Down Gingerbread Cake, Apple-Quince Tarte Tatin, Lemon-Ginger Crème Brûlée, Buckwheat Chocolate Chip Cookies, Butterscotch-Pecan Ice Cream, Maple Tartlets, and a universally adored Salted Butter Caramel Sauce that can top just about anything.
Featuring several all-new recipes and photography shot on location in Paris by award-winning food photographer Ed Anderson, Ready for Dessert, Revised, offers showstopping treats that bakers of all skill levels will master with ease. And David’s trademark friendly guidance, as well as serving suggestions, storage advice, flavor variations, and tips will help ensure success every time. So if you’re ready for dessert (and who isn’t?), crack open this sweet and essential collection and let’s get baking.
Professional cook and baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans. This completely revised edition of Ready for Dessert is a compilation of David's favorite and best recipes. He serves up a tantalizing array of nearly 175 cakes, pies, tarts, crisps, cobblers, cookies, candies, ice creams, pastries, custards, soufflés, puddings, and even dessert sauces, fruit preserves, and homemade liqueurs.
Sharing a pared-down sophistication and a focus on fresh, pure flavors and seasonal ingredients, David's desserts range from simple to showy, light to rich, and classic to edgy, like Nectarine-Raspberry Upside-Down Gingerbread Cake, Apple-Quince Tarte Tatin, Lemon-Ginger Crème Brûlée, Buckwheat Chocolate Chip Cookies, Butterscotch-Pecan Ice Cream, Maple Tartlets, and a universally adored Salted Butter Caramel Sauce that can top just about anything.
Featuring several all-new recipes and photography shot on location in Paris by award-winning food photographer Ed Anderson, Ready for Dessert, Revised, offers showstopping treats that bakers of all skill levels will master with ease. And David’s trademark friendly guidance, as well as serving suggestions, storage advice, flavor variations, and tips will help ensure success every time. So if you’re ready for dessert (and who isn’t?), crack open this sweet and essential collection and let’s get baking.
