As the legions of David Lebovitz fans know, Ready for Dessert is not in itself a new book, but this magisterial compilation of his favourite recipes has recently been lovingly revised and reissued, and you need to know about it! An accomplished baker, eating enthusiast and patisserie-loving American in Paris, Lebovitz is the perfect teacher; his recipes are precise and reliable; his writing joyful and illuminating. I’m so glad there’s been a move in recent years to reissue his books. CookbookCorner is already the happy beneficiary, harbouring one of my absolute favourite recipes of his, a deep, dark chocolate sorbet from another must-have, The Perfect Scoop. I feel you should also know that he’s the author of a glorious newsletter on Substack.
But, not for the first time, I digress. Returning to the matter in hand, I must just present you with a selection of recipes from Ready for Dessert, so that you can get an idea of the range and nature of what lies within: the praline, toasted nut meringue and chocolate gateau in layered loaf form that is a Marjolaine; the gorgeous Buckwheat Cake with Cider-Poached Apples; divinely flavoured Pistachio-Cardamom Cake; Coconut Cake; Passion Fruit Pound Cake; Lemon Semifreddo; Banana Butterscotch Cream Pie; Chocolate-Caramel Soufflés; Sangría Sorbet; Kiwi, Pineapple and Coconut Baked Alaska; the deeply buttery, chunky cookies that are Palets Bretons; and doughs and pastries galore. I could go on, but I must leave you now with the recipe I’m delighted to be sharing with you today: the perfect sweet treat in the form of his Pistachio, Almond and Dried Cherry Bark.
Reprinted with permission from Ready for Dessert by David Lebovitz, copyright © 2025. Published by Ten Speed Press, a division of Penguin Random House, LLC.
Food photography by Ed Anderson.
