It’s Ready!



Today is the release of my newest book, Ready for Dessert—a hefty volume of my all-time favorite recipes!

Ready for Dessert

You’ll find everything I love in this book, from the Chocolate Chip Cookies that won over les Parisiens to a French inspired Apple-Frangipan Galette. I figured out the secret to truly chewy Peanut Butter Cookies, and frosted Black and Whites finally get their due. I riff on Gâteau Basque (okay, there are two riffs), there’s a cool and creamy Butterscotch Flan, and…at long last, the cookie recipe that I spent almost ten years perfecting.


There’s a brand-new recipe for Irish Coffee Cupcakes with tangy lime frosting, and authentic Italian dark Chocolate Gelato. Plus a Coconut-Rum Cake that I was had to recreate after I thought mine was lifted by a light-fingered (or hungry) housekeeper. Those are just a few of the treats in this collection of over 150 recipes for cookies, cakes, brownies, candies, conserves, beverages, sauces, crisps, ice creams, sorbets, cobblers, and tarts.

chocolate chip cookies

Many of you have remarked that you’ve been looking for copies of my first two books, Room for Dessert and Ripe for Dessert. So I’ve handpicked my favorite recipes from those two books (now out of print), completely revised and updated them, with new stories to accompany them, and added more than a baker’s dozen of new recipes to the mix.

readyfordessert.jpg

This oversized book features sixty lush photographs by award-winning food photographer Maren Caruso and all the recipes are in both standard and metric measurements.

Ready for Dessert is now available at Amazon and at your local bookseller.

For those who live abroad, Book Depository offers free shipping to many countries world-wide.

Pick up your copy today!

195 comments

  • The video was great! I ordered your new book on Amazon and I already have The Sweet Life in Paris.

    Your blog brings a smile to my face when I am missing Paris, your words and perspectives are a joy to read. I think you should have your own food/travel show on tv. Congrats on the new book!

  • David. You Rock! Love your last book “The Perfect Scoop” its my ice cream bible. I’m sure I’m going to love this book too!

  • félicitations david… !

  • David,

    How on earth do you keep your boyish figure with all your wonderful baking?

  • Congratulations! Hope you’ll be coming to Houston soon to promote the book. We loved your ice cream tour a few years back, and finally broke down and bought an ice cream maker last month thanks to the many recipes we love in your book.

  • Are the recipes in weight measurements too, or just volumes?

  • Great David!!!!
    Congratulations.
    I can’t wait to receive your book from Amazon.

  • Congrats on the release of your new book! It looks fantastic and I can’t wait to hold one in my hot little hands…

  • Congratulations, David! Love the video. My copy of the book arrived from Amazon yesterday. It looks fabulous! Only problem is, I can’t pick a first recipe to try!

  • told you this already. but I’m so EXCITED. both for me (quite obviously for the spot-on recipes) and for you. x

  • I love the video and I am so excited to buy the book! More videos! (S’il vous plaît.)

  • I almost never comment because I’m in complete awe of you, but I just have to congratulate you! I preordered this book the moment I heard of its existence, and did a little dance of joy the other day when I received the shipping confirmation. I’m sure it, like everything else you have done, will be just perfect!

  • Hi David,
    You’re the hardest working blogger I know of! I’m just working my way through The Perfect Scoop and it’s amazing, all the recipes work! I’m not much of a dessert person, but this book is going on my shelf. Thank you!

  • I love the video. I hope to see many more on here. And I love the bit at the end where you pass out samples to French folks on the street. Great idea.

    I can’t wait to get my paws on this book too!! YUM

  • Oh, great… another cookbook I need to buy.
    Congratulations David!

  • Babies don’t lie.. and if that kid’s expression in the video was anything to go by – I need those cookies AND this book NOW! Congrats David!
    Can someone volunteer to pay my overweight luggage charges at the airport when I lug all the cookbooks I’m buying back home? : )

  • Fabulous video.
    Question: If I have one of your earlier recipes, how do I translate flour quantities/type of U.S. flour into flour quantities/type when in France. I don’t believe they are the same. Please advise.

    Check out my post American Baking Ingredients in France. -dl

  • David- My copy just arrived in the mail- It’s beautiful! Congrats on the gorgeous book- I can’t wait to try it all! You’re amazing!

  • Heaven…I’m in Heaven …

  • Congratulations, David, and good luck! I’m amazed that you manage to work so hard while living in Paris. I’m afraid I’d be even less productive if I lived in such a beautiful place.

  • I think I need to buy the book just for that cookie recipe…….

  • Congrats david!

    Love the video!

  • David, I don’t think I’ve ever seen that many smiling Parisians at one time! Congratulations on the book — I will be getting a copy just for me. The video’s terrific and I hope you do more. What’s that music playing in the background? You cut such a dashing figure strolling the boulevards of Paris in your overcoat and scarf arranged just so with your box of just-baked cookies! Hope to see you in the Bay Area soon!

    Thanks, and glad you liked it! The music is from Shotgun Radio, who were kind enough to let us use it for the video. -dl

  • so refresh my memory please: why don’t you have your own tv show???

  • Just saw the book at Books Inc. here in SF. Looks amazing. I’ll have to wait a bit to get it, but I when I have the funds, it will be mine, and then the cooking will begin!

  • I just ordered your book!
    So excited! Every recipe I have tried so fas has tasted great!
    Thank you so much!

  • Hey David. I ran to Barnes & Noble yesterday and bought your new book as a gift for my son to give me for Mother’s Day. The only problem is, now I have to wait until May 9th to begin the fun of making your favorite recipes become my favorites too. It’s so tempting to peak, that I had to hide it like a Christmas present being hidden from a kid. Thanks for sharing those recipes.
    Sue (from New Jersey)

  • Wow you book looks amazing! I’m a newbie on your site and am more impressed as each post goes by.

  • Oh my! I’m kicking myself for not pre-ordering! I can’t wait to get my hands on it! Congratulations!!

  • Congratulations! I can’t wait to get my copy and spend the following days and nights in the kitchen!

  • David, I am absolutely in love with you, your blog, and your recipes. I post about you on my tiny manners/Franco blog often and can’t wait to meet you some day. I’m using only your recipes at my dinner party this weekend. Congrats on the new book; I can’t wait to pick it up.

  • terrific video!
    Just ordered the book along with The Perfect Scoop”
    Your other two on the Sweet Life in Paris and “The Great Book of Chocolat” were excellent.
    Love Paris. Love chocolat.
    Sorry I missed out on your chocolat tour. Will keep a closer eye on this site.
    Many thanks.
    JB

  • Love the book! It is absolutely gorgeous. Kudos to you my dear! I have been relishing every page since it’s arrival on my door step. I cannot wait to start baking from it. It took me a while to just get past the gorgeous photos on the dust jacket. I will do some serious damage to the Fig and Berry Tart that is photographed on the back. I do however think I will attack the Racines Cake first as I have all necessary ingredients including cocoa nibs from Askinosie that I have been wanting to bake with :) I absolutely loved your post on that recipe.

  • I have to have it! I already own the sweet life and the perfect scoop having become a regular reader of your blog for a year now. I am very new to ice cream – and your blood orange sorbet that I made yesterday looked and tasted utterly beautiful. My first ever sorbet. yay! congratulations on your new book.

  • Hi Dave,

    Congrats on your newest tome !! I’m not a dessert guy but I plan to pick it up…just for browsing and some experimentation in the realm…
    I have a question for you… I was watching the movie “Paris”….A scene in a Boulangerie(sp?) had patron getting a baguette….The clerk asked, “normal or traditional ??” What’s the difference… Just curious.. Thanks again for your great blog..

    r
    NYC

  • Hi David – thanks for posting the video; I really enjoyed seeing you in action with the KitchenAid! The book looks wonderful – I can’t wait to bake my way through it.

  • I did already pick up a copy. I already made the Banana Cake with Mocha Frosting and it is awesome!

    http://www.culinaryconcoctionsbypeabody.com/2010/04/08/mock-this/

  • Your book was waiting for me when I got home last night, what a thrill! That made my day. Now when are you coming back to San Francisco for a book signing event?

  • That video is great! What a nice treat to be able to see you in action in your kitchen!!! Would you consider doing more blog posts with short video clips? I’d love it!

    Congrats on the book, I can’t wait to get a copy!

  • The cake part of the recipe for Coconut Layer Cake (p. 59-60) appears to be missing from my copy. Anyone else have the same problem?

  • Love the video, the cookies look great! Can’t wait to see the book!

  • I knew as soon as I posted that I would find what I was looking for. Sorry, David!

  • David thank you for the video – it brought back great memories of the wonderful time you showed us in Paris last October! The book is beautiful, congrats!

  • My husband gave me your new cookbook for my birthday yesterday and I made the apple galette and frangipane today. Of course it was delicious! Looking forward to the many other wonderful recipes!

  • I have ordered your new book, hoping that the gingerbread recipe is included. I do have your out of date cookbook but it will be wonderful to have your new collection.
    Bon chance avec le nouveau livre! (Horrible French!)

  • SWEET! Can’t wait… it’ll complete my collection :)

  • Congrats on your new book! Can’t wait to get my copy!

  • How do you bake like that and remain so slender? You look great!

    I have only the milk chocolate fevees. Must order dark :D Thank you, David!

  • Those cookies looks very delicious. It made my mouth water the moment I saw it. LOL . a

  • Are the recipes in weight or volume measurement?

  • Congrats!!! I can’t wait to buy it at the Rome book signing.

  • Congratulations!!! Can’t wait to pick up my copies!
    Hope you’re going to celebrate, celebrate, celebrate.
    Gabriela

  • Wow! The photos are amazing. I can almost pick a cookie right off the image. Congratulations!

  • Congratulations David to another great release!!

  • Congratulations David. I’ll be putting this on the big guy’s “trouble” list. When he gets in trouble (often), he comes bearing gifts. LOL

  • David I think I just gained back the pounds I just lost, but congratuations on your accomplishments, I too wrote a book, and so I know how it feels to see it in reality. Harold

  • I pre-ordered it from Amazon tout suite when I heard about it and got it on Tuesday. It looks great! I was surprised that the physical book itself was so big–which has nothing to do with anything, I was just surprised when I opened it, thought it would be all dainty and cutesy, I guess. Merci, Daveed, for another winner.

  • David, congratulations! I can’t wait to get my hands on this book!!! As a hardcore cookie enthusiast, I won’t be able to think of much else all day today after the sight of those cookies in the video. :-) Fab video, by the way. Makes me miss Paris all the more!

  • I’ve got mine pre-ordered from amazon.co.uk, hopefully will be here soon too! Looking forward to it!!

  • If for no other reason, I would buy this book just for that cookie recipe. OMG, they look so good! Congrats on the release, David.

  • It will be much fun to get mine. Just in time for spring in the bay area.

    kisses

  • Congratulations David. I love that you have metric measurement in the new book. I’m not afraid to admit it: I’m a scale-loving girl and weigh everything!! Cool video!!

  • This book looks fantastic; I just ordered it from Amazon. And the video about the cookies is lovely, except I don’t believe for a second that you made that many cookies with that little butter!

    One more thing, I was looking at the Amazon reviews and they were overall fantastic but the three star ones all had the same complaints and were from the same pre-release review program. It seems they got a book without colored photos and didn’t like it; the other complaint was that the recipes were too complicated. (One person in particular said that she didn’t think people would like dessert recipes that require more than one bowl. Can you make an entire cookbook with only one-bowl recipes?!? If so, I would really not want to buy that book. Only a person who doesn’t bake and buy baking cookbooks would want such a monstrosity.) I’m just thinking you might want to suggest to your publisher that they not participate in the program, because these reviews aren’t accurate at all. And I can imagine in ten years those still sitting there and being the only semi-negative reviews.

    Thanks for bringing those to my attention. Yes, Amazon has a pre-release program where readers get a preview copy, and uncorrected proof of the book prior to it’s actual publication. I don’t know the specifics of the program but it’s unfortunate that people aren’t properly advised that the book is a ‘preview’, and leave messages about black & white photos.

    Ready for Dessert has about 60 full-color photos, and am not sure Amazon edits or will update those notices, but folks should be aware that those reviews are based on uncorrected pre-release editions of books. -dl

  • Well, it’s been a busy week, but I was able to whip together Robert’s brownies and can confirm that they are, in fact, the absolute best. I don’t know what would have happened had I not stirred vigorously for the full minute, but with those results, I’ll never be tempted to skip that step. What is it about the stirring that takes this recipe to such heights?

  • Oh, David, why are you sooo adorable? Love the video. Dashing out to buy the book today. Congratulations!

  • I cant wait to get your new book. The cookies look delicious!!!

  • Congratulations, David!! I’m ready for this book too! :)

  • The video made me happy just watching it and happy for you! Congrats!

    Why did you have a professional photographer when you’re such a marvelous shooter? Love your photos.

  • I bought your book yesterday and made the chocolate chip cookies today! I think I’ve finally outdone my Mom’s!

  • Congrats to your new book! I have gotta got in fast. Just came back from a few days in Paris and haven’t had enough the sweet stuff.

  • I love it!!!!!

  • Congratulations! and celebrations!

    …what a work …

    I’ll order mine on amazon!

  • Mazel tov! Can’t wait to get it.

    And love the video. When do you get a tv show?

  • Congratulations on the release of your third cookbook! I can’t wait to see all the sumptuous recipes and accompanying photos! The cover photo is immediately sold it for me — I just want to stuff myself with that cake. Yeah, that sounds gross, but the photo is just gorgeous…

    And I agree, pecans are also my favorite nut!

  • congrats!!

    you’ve just inspired me to make my own batch of choc chip cookies.. :)

  • Congratualtions David!!! Am ordering the book and love your video! xo

  • Video! I got my book after pre-ordering on Amazon.com last week. The book is gorgeous!!

  • Is your book on sale in a bookstore somewhere in London? I’m heading there this weekend and would love to just pick it up instead of having to order and hoping it doesn’t go missing in the La Poste Italiane-Customs black hole…

  • I’ve had mine pre-ordered from Amazon for weeks, and they just sent me confirmation that it’s been shipped. Yippee! :D

  • Great video! mmmm! Those cookies! Will get your new book this week!
    I love your blog!

  • Congratulations David. I am definitely going to be wanting a copy of this book. I’ve never had anything but success and happiness when I’ve mad your recipes. Thanks.

    By the way I loved the video! I feel like I’ve met you now.

    All the best.

  • love the video. made my day, man.

  • Finally your book has arrived and I am ready for dessert!!! Since I already made the chocolate idiot cakes, my first on to do list is to make apricot souffles, after that Robert’s Absolute Best Brownies. I love love love the book and everything about it. I wish books can be digitally signed :)

  • Congratulations! I look forward to buying it soon. The image of the chocolate chip cookies immediately convinced me that I wanted this cookbook! ~K

  • Ever since I discovered Room for Dessert at the Berkeley Public Library during my year in the Bay Area I have been a huge fan of yours. I currently own all of your books except this one.

    Is this book intended for people who missed out on your first two books? I already own both of them, but if there are enough things that are different I would not hesitate to pick this up as well.

  • Hi David-
    I was on vacation when your book was released but luckily I preordered it before I left and it was waiting for me when we got back. I made the chocolate chip cookie recipe today so we could compare it to your recipe from your Chocolate book since we have been living on those. I have one important question though about the ice cream recipe for Vanilla. In the perfect scoop you use 6 egg yolks and here you use 5. Is there a reason for the difference? I have been using your perfect scoop recipe religiously for two years now (and my husband and I have the added pounds on the scale to prove it:)) and it tastes delicious so I wanted to know what the reason was for the modification.
    My husband laughs at me because I now refer to you on a first name basis. He loves your desserts and can’t wait for me to start making more from the new book.
    Congratulations.
    Elissa

    It’s just a different ice cream recipe, based on the original one in Room for Dessert. Glad you’re enjoying the books! -dl

  • David, love the new book – it’s whizzed its way across the world to me here in Australia. I’ve been playing with your brownie recipe – made a “figmented” version of them here! :) Thanks for the great recipes…Celia

  • congrats on your new book! thank you for all your hard work! i am so excited to try the recipes esp the chocolate chip cookies…which i heard were THE best!

  • Smashing video David!
    Who could resist those cookies?
    The book looks irresistable too.

  • I made the Absolute Best Brownie recipe this weekend to bring to a dinner party. They were an “absolute” hit! Delicious. Exactly what a brownie should taste like.

  • I got the book on the day it was released.
    it’s beautiful, it’s interresting, it’s captivating.

    Must… bake…. muuuusstt….. baaaakkkeeee….
    *off to the kitchen !*

  • FANTASTIC!!!!!
    I just made a few batches from your CCC from your chocolate cook book and your new one!!!!. They BOTH produce amazing cookies.

    Im rather curious as to why you used slightly less baking soda and less sugar in the updated version?!

    I also noticed in the video that you use a very dark brown sugar? Would you mind sharing with me/us which brown sugar you use there?!

    I also noticed that the butter you used seemed to have been cold and not room temperature? What difference will this make to the complete product?!

    So many questions….I have made 72 cookies using your recipe just today!!!!

    A raving fan!

    Paula Laurel

  • Oh cookies, sweet word to my heart…
    Everyone i know loves cookies, and surprisingly i’m french!!! I remember buying cookies on the way after a long busy work day, the only chocolaty treat to comfort me (yes chocolate, as a woman it is my best ally/ennemy). As i thought they were good, until one day i’ve discovered that those allegedly authentic baking goodies were far below in taste of the real ONES. A client, as a tradition for the end of the year, send us (at the company) a box of Laura Todd’s cookies (the store i use to go is right outside of the forum of “Châtelet les Halles”, their cookies are fairly good, but home made are the best)… Delectable suprise, guilty gourmandise, scrumptious pleasure, “enfin bref” i felt i love with a “Biscuit”!
    I now live in the US and i have to confess, this is my weakness, i surprise myself baking cookies at least once a month, and i have to say that i can’t get enough, White chocolate/macadamia nuts being one of my favorite combination ever!
    Anyway, long story short i meant to say that you’ll be surprise how much french people appreciate REAL american culinary specialties, whenever they are introduced to them properly! (you and I both know i’m not talking about fast food here huh?!)
    By the way i really like your blog, i might learn more about my own town/country, than i did living there for 20 some years, how ironic!!!
    Take care.

  • Hey David,

    We just picked up your book and love it! Today, we made a variation of your Apple-Frangipane-Galette but substituted rhubarb and strawberries because up here in Montreal, the apples are not yet at their juicy best. I love-love-love the pastry in this. So easy, and so good!

    thanks, Rob

  • This will be my first book by you but I’ve been reading your blog for a while now. I’m super excited about getting my copy.