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Am so happy to 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.


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!


    • nyc/caribbean ragazza

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

    • The Picky Foodie

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

    • ShowShanti

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

    • Yumi @ Natsukashii

    Congratulations David to another great release!!

    • June

    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

    • Harold Thompson

    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

    • Lisa W.

    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.

    • nari

    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!

    • Kelly-Jane

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

    • Jean Marie

    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.

    • Janet Huston

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


    • Hanaa

    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!!

    • Sarah

    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

    • Julie

    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?

    • Lisa in Seattle

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

    • Sheryll

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

    • Avanika (Yumsilicious Bakes)

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

    • Lentil Breakdown

    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.

    • Lyndsay

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

    • Janet @Gourmet Traveller 88

    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.

    • jugioli

    I love it!!!!!

    • diana

    Congratulations! and celebrations!

    …what a work …

    I’ll order mine on amazon!

    • Kate

    Mazel tov! Can’t wait to get it.

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

    • Andy N.

    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!

    • Viola


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

    • Alisa Morov

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

    • v.j. kohout

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

    • Sara, Ms. Adventures in Italy

    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…

    • Celia @ Fig Jam and Lime Cordial

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

    • Evy

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

    • Lauren

    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.

    • adrian

    love the video. made my day, man.

    • elcin

    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 :)

    • Kristin

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

    • Sam

    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.

    • Elissa

    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.

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

    • Celia

    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

    • susan in ca :)

    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!

    • parisbreakfasts

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

    • Stephanie

    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.

    • Kirsa

    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 !*

    • Paula Laurel Jackson

    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

    • ysalabel®

    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.

    • Rob Lee

    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

    • Wendy

    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.


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