Ready for Dessert, Revised: My Best Recipes

A revised and expanded edition of a beloved favorite, this collection from pastry chef and blogger David Lebovitz is packed with desserts that reward attention without demanding perfection. It’s an appealing fit for bakers who enjoy thoughtful recipes, good ingredients, and the occasional small challenge.

Lebovitz trained and worked as a pastry cook at Chez Panisse before becoming one of the most widely trusted voices in American baking. His recipes are precise and well-tested, written with the clear intention that people will cook from them, not just admire them. Here he revisits many of his favorites, refining instructions, updating techniques, and sharing new insights drawn from years of baking in Paris.

The book’s range is broad, including cakes, cookies, custards, candies, and fruit desserts. But it’s not simply a greatest-hits compilation: several recipes push beyond the expected. One lime-marshmallow pie has you make your own graham crackers and your own marshmallow topping. A cream cheese–frosted persimmon cake and a clever toasted almond candy both stand out for their balance of comfort and surprise.

Many of the recipes are straightforward enough for a casual afternoon; others reward a more project-minded cook. Blackberry–brown butter financiers and berries Romanoff with frozen sour cream are among those that show how a few extra steps can shift a dish into more memorable territory.

For readers who appreciate cookbooks that stay in use—not just on display—Ready for Dessert offers depth, polish, and a welcome sense of perspective.

Hardcover. Color photographs throughout.