Ready for Dessert, by David Lebovitz + Tangerine Butterscotch Sauce Recipe


I’ve noticed something about food blogs – people respond to dessert photos and baking recipes more than any other kind of post. Bloggers can write about a perfectly seasoned rack of lamb or an earth-shattering spicy papaya salad and people will enjoy it, but as soon you start talking recipes for brownies, cupcakes or ice cream, readers seem to fall out of their chairs in ecstatic euphoria.

The same seems to go for cookbooks, too; baking recipe books are intensely popular and seem to cull a more visceral reaction than their savory siblings. The people have spoken, and they want their sweets. So for those of you who live and die by baked goods, this week I’m reviewing David Lebovitz’s newest cookbook, Ready for Dessert: My best recipes.

First off, I just have to say that any dessert book by David is bound to be a good one. After producing six dessert cookbooks, spending over 12 years as a pastry chef at Chez Panisse, continuing his pâtisserie education is Paris and blogging on the topic for over ten years (!!), the man obviously knows his sweets. Come to think of it, I can’t recall a single one of his baking recipes that I’ve tried and failed. Having missed out on his first two books when they were still in print, I’m always on the lookout for them when I’m shopping in used bookstores – usually to no avail. So, I was really stoked when I heard that he was updating and rereleasing some of his older recipes in Ready for Dessert.


My first observations were regarding the variety of desserts David’s included in this new book. There’s a lot here that you’ll be hard-pressed to find elsewhere, and I’m excited to see such an array of interesting and creative recipes. Think Buckwheat Cake with Cider-Poached Apples (page 44), Bittersweet Chocolate Mousse with Pear and Fig Chutney (page 122), and Orange-Almond Bread Pudding (page 136). There are many classics as well, and the hearts of traditionalists will likely be stirred by old favorites such as Butterscotch-Pecan Ice Cream (page 150) and Date-Nut Torte (page 56). For those of us somewhere in the middle, this book is a veritable playground of temptations and inspirations, fueled further by Maren Caruso’s understated yet deliciously compelling photography.

I really liked the fact that the vast majority of recipes don’t call for the use of specialty ingredients – in fact, substituting gimmicky, hoity-toity products may alter the finished product, according to David. Sure, there are some ingredients that you’ll have to search for or wait to come into season, such as figs and persimmons, but Ready for Dessert isn’t a book about chi-chi European butters. For all of the recipes I made from this book, I had every single required ingredient in my kitchen already. I really appreciated not having to make a special trip to the grocery store.

As always, though, not needing specialty ingredients does not mean that you should scrimp on your everyday stuff. Simple, high-quality elements make for a refined finished product. Or, as David puts it: “I’m even more convinced nowadays that it’s easier to make something tasty if you start with good ingredients and do as little to them as possible.”


Style-wise, David’s writing is a crack up. If you liked Living the Sweet Life in Paris, his wit and candor have returned in Ready for Dessert. Alongside his culinary sarcasm, readers get glimpses of his inner sage, sharing little bits of what makes him tick as a pastry chef. I particularly liked this quote:

“Baking is all about sharing … We just love to do it, not for ourselves, but for others – I’ve yet to come across a dessert recipe that makes only one serving. Cakes, pies, and batches of cookies are meant to be shared.”

I made five recipes from this book:

  1. Chocolate-Caramel Souffle (page 132)
  2. Coconut-Tapioca Pudding (page 139)
  3. Champagne Sabayon (page 238)
  4. Tangerine Butterscotch Sauce (page 242)
  5. Orange-Almond Bread Pudding (page 136), topped with the above Tangerine Butterscotch Sauce

I did something different for the testing of this book. Instead of making a bunch of recipes and sampling them myself, I opted to have an Easter brunch event with a bunch of friends. Promised tasty desserts people came in droves, and like locusts, they ate every last bit of food presented to them. I polled everyone to see what the most popular dishes were, and there was a lot of hemming and hawing about not being able to decide. In the end the Chocolate-Caramel Souffle won hands down, with the Orange-Almond Bread Pudding coming in second and the Coconut-Tapioca coming in third.


The Chocolate-Caramel Souffle was an incredible dish. Guests were literally writhing in their seats, arguing with spouses over who would get the last bite. I used Scharffen Berger 70% dark chocolate baking chunks instead of chopped chocolate since I wanted little nuggets of goodness instead of an overall chocolately texture, which turned out to be a good call. I also added sea salt to sugar topping and the dusting of the buttered ramekins, which really made the dish according to a few swooning dessert lovers.

The Orange-Almond Bread Pudding was my personal favorite, and I even made it gluten free by using a loaf of rice bread. Since bread pudding is thick and soaked through with a cream-egg sauce, the gluten free bread made for a very good substitution (if you try this at home, use white rice bread – the nuttiness of brown rice bread may trample the delicate flavors of this recipe). Topped with the Tangerine Butterscotch Sauce, this dessert caused me to have a full-on dessert-gasm.


If you like tapioca, you’ll really like the Coconut-Tapioca Pudding in Ready for Dessert. This rich classic appreciates a creamy boost from the addition of coconut milk, which gives new dimension to an old-fashioned recipe. If you don’t like tapioca, though, this dish probably won’t change your mind.

The Champagne Sabayon was good, but didn’t win the overwhelming favor of a single bruncher. I was surprised to find that it didn’t come into it’s own until the next day, when its texture lightened and to me, improved. For this dish I could definitely recommend using a high-quality champagne. Cheap bubbly will ruin this dish, since it’s the primary flavor.

Overall, I’d say Ready for Dessert is a winner. If you love desserts and want to expand your repertoire of sweets, David is an experienced guide who will take you where you want to go.

Check out this short video that he released the day his book came out. It isn’t really about the book, but it’s still a fun little snippet (and I never thought to shape cookies like that… duh).


The good:

  1. With the writer’s extensive pastry experience, you’re getting 170 creatively diverse recipes that actually work, even for the novice baker
  2. Besides being a good cookbook, Ready for Dessert is also a good read in general. If you enjoyed The Sweet Life in Paris, you’ll love another dose of David’s dry wit.
  3. I really enjoyed the caramelization guidelines in the book’s appendix, complete with photos

The bad:

  1. A handful of the recipes are not for beginners (though the vast majority will treat baking newbies just fine)
  2. The obligatory introductory chapters on ingredient and equipment don’t really share anything new for experienced bakers (but the uninitiated will indeed appreciate these sections)
  3. Perhaps obviously, but worth stating: these recipes are not for folks avoiding fat and sugar. David advises not alter recipes to try and make them “healthier” – meaning you’ll have to eschew the artificial sweeteners and don’t substitute fat-free milk for whole. Those of you who are hoping to fit your desserts into a special diet might try a specialized book.



Tangerine Butterscotch Sauce Recipe (Page 242)
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
I swear, this recipe was sent straight from heaven. The bright citrusy flavor of this butterscotch makes for a perfect warm-weather dessert accompaniment - this sauce would be fabulous drizzled over almost anything from ice cream to bread pudding (which, incidentally, was how I enjoyed it).
  • 4 tablespoons (60 grams) unsalted butter, cut into pieces
  • 1 cup (215 grams) packed light brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/8 teaspoon salt (I like mine salty, so I added more - a touch more than 1/4 teaspoon)
  • 1/4 cup (60 ml) freshly squeezed tangerine juice
  • 2 tablespoons (30 ml) Triple Sec (or other orange-flavored liqueur, such as Grand Marnier or Cointreau)
  1. In a large saucepan over medium-high heat, stir together butter, brown sugar, cream and salt. Bring to a boil and let simmer for 3 minutes without stirring, allowing the caramel to cook through.
  2. Remove from heat and let sit for 2 minutes. Stir in juice and liqueur, mixing completely. Serve warm.
  3. Storage: Can be stashed in the fridge for up to 2 weeks, though David recommends that you heat it up a bit before serving.

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Comments from other ninjas:

  1. Frugal Kiwi says

    Sounds like an amazing book. I love cookbooks that are filled with recipes you don’t have to do a big expensive shop for. Drooling, drooling, drooling.

  2. Daniel says

    Oh wow! I special ordered the book from my local bookstore the day it came out. I’m in Germany and I love supporting my local bookstore even if it takes a few extra days. I knew it was good based on his website, but I really had no idea. Your post makes me want to march into the bookstore and make them put it on RUSH delivery!

  3. judy stock says

    Oh Stephanie, “Ready for Dessert” sounds heavenly! And, I’ve been following David on Twitter since I discovered him in Paris. How wonderful! Good for you. Kudos!

  4. MyKidsEatSquid says

    I’m with you, I have scant cookbooks at my house, while I’ve weeded out the all-purpose ones, save a few, I just can’t bring myself to toss any that have some sort of chocolate on the front. This book looks amazing–although I must say I was really hoping to see the chocolate caramel souffle recipe at the end:)

  5. Alexandra says

    I had not heard about David’s book on sweetness in Paris, where I lived 25 years. Sounds like a great present for my friends there. Thanks for mentioning it.

  6. Sheryl says

    Wow. Beautiful photos and what a great description of these incredible desserts. This would be very dangerous in my hands…

  7. MarthaAndMe says

    Wow – I need to buy this one! And I agree with you – people do respond more to dessert posts on blogs. I’ve noticed that for sure on my blog.

  8. Susan says

    Yum! This sounds amazing. Unfortunately, most of the people in my life are careful about sugar and fat intake, but maybe I could sneak in one of these recipes on a special occasion.

  9. Rick says

    You know, I was trying to save money but I think I need to buy this book now.

  10. Q. says

    “In fact, substituting gimmicky, hoity-toity products may alter the finished product, according to David” – this is why I love him! And poo-poo on substitutions to make desserts “healthy.” Treats should be treats. In my opinion, the substitution game results in sub-par desserts that only send you on a frenzied search for the real thing and trick people into thinking they can eat more of it because it’s “reduced fat” or what have you. Puh-lease. Have your cake and then hit the gym. It’ll all even out.

  11. sippitysup says

    This is a thorough and wonderful review. And it’s true I have noticed the love desserts receive in the blogosphere and feel frustrated by it. But you can’t buck human nature. GREG

  12. Ruth Pennebaker says

    Wow. This post is like stumbling across culinary heaven for somebody with a sweet tooth like mine. Just wonderful.

  13. Alisa Bowman says

    I worry what might become of me if I got this cookbook. I think I might give up the square meal–you know, the one that includes vegetables–and just have cake for breakfast, lunch and dinner.

  14. sarah henry says

    The shots from your Easter Sunday sweets soiree are just divine, Stephanie. I don’t doubt David’s desserts are as good as you say. And he is, indeed, a crack up. I, too, love his sweet (and salty) tweets.

  15. Almost Slowfood says

    Wowy wow wow. I’m trying not to buy any new cookbooks, but I just don’t know if I can help myself. Your review is so very convincing, almost as convincing as your amazing photos!!

  16. Melanie Haiken says

    These desserts look so tempting. I’ve been trying to cut out sugar due to some health concerns, and then I see photos like these and realize that dessert is one of life’s great pleasures!!

  17. Chef Lee says

    Hi Stephanie,

    The customer is always right! Even when their health is being challenged by a desire, perhaps for some it could be called an addiction, for sweets. Our Bangkok breadery proves the sweets win out over whole grains every day 4 to 1. So, Stephanie, when you tried our white bread and thought it to be “the best bread you ever tasted” 4 other customers would purchase a[ cinnamon, raisin, cashew, brown sugar twist] or a [bread pudding} or a {raisin bread] before they would choose the white bread and the white bread outsells the whole grains[whole wheat] or [whole wheat date], or a [whole wheat cashew] 2 to 1 even at the same price for wet wieght. So for most of Thailand’s BKK, Khao San Rd area populace Ma-Sa-Man Cookng School & Breadery will continue to make 4 times the sweet breads as they do the healthy breads and work on educating people to the whole grain health benefits where we can.


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