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I had read a lot about David's earlier books on deserts and was keen to acquire one. I am a keen follower of his very interesting blog about Paris and his travels across Europe etc - they are like breaths of fresh air! I have had Ready for Dessert only for about a month or so but the few recipes that I have tried out so far have given great results. I made the Salted Caramel Icecream, Gingersnap Cookies and the Marjolaine cake - and all three were very good. My only criticism is that several recipes don't have accompanying photographs and we don't have therefore get a good idea as to how the end product should look. But fortunately, many of David's fans have their own blogs and several have tried his recipes and uploaded photographs of their efforts. A wonderful book overall. I would have given it five stars if it had had more photographs.
Lebovitz' recipes and descriptions are always excellent. Some purists seem to dislike the simplicity and thoughtfulness of his writing and/or recipes but, of course, that type of writing and testing and thoughtfulness are the most difficult to accomplish for a writer. He pulls it off all the time.
Has some yummy recipes for the dessert lover. Intermediate level of cooking. Has good suggestions for cooking utensils and ingredients. The book had some grease spots and surface dirt but otherwise okay.
David Lebovitz book
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
. was just about the best frozen dessert cookbook I've come across. So, I had high expectations for "Ready for Desert". Many of the recipes in this book are interesting, some not so much. In his description for each recipe, there is more information about how he came to find the recipe or love the food, than information about how the recipe turns out. I would like more descriptions of what the food tastes like, more photos, and details of the recipes' preparation. Again, I am not as impressed as I was with "The Perfect Scoop". The book isn't pretentiously written, and the recipes remind me of
Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
by Sherry Yard, though more accessible feeling. Overall, for me, it isn't a 'must have' cookbook, but still nice to have
I really enjoy this book and would rate it slightly above 4 starts. At this point, I've tried four recipes (marjolaine, persimmon cake, financiers, and chocolate chunk cookies) and they all came out very good. There is a good mix of unique and familiar recipes but even most of the familiar recipes come with a twist. I find the weight measurements of ingredients to be a big plus. I have found the recipes to be a bit too sweet for my taste so I've been reducing the sugar by 20-25%, but that's really a matter of personal preference. David's writing style is wonderful and light-hearted and his passion for baking really comes through in the book. I've already marked a bunch of recipes to try so I'm sure this book will continue to be well used in my house.