Hi David, loving your book, addicted to the palets bretons and the financiers. Made the pistachio cardamom cake last weekend loved the flavours.
Question, are your oven temperatures for fan assisted ovens or normal ovens. I have both features on my oven just wondering which is the better to use.
My copy arrived last week and I opened it at p 205 which is the recipe for white nectarine sorbet with blackberries - which is wonderful as it is already blackberry season and will soon be nectarine season here in Melbourne - and I love a white nectarine more than almost anything. The book is gorgeous thank you
On November 1 the book arrived! Not for me, but for my husband aka The Hub. He is the grandson of a bread baker on his father’s side and the grandson of a man who knew his smoked fish - the owner of several appetizing stores in Brooklyn as well as providing appetizing to Grossinger’s (personally delivered) and a number of other Catskills Hotels.
The Hub has an amazing palate.
So it was fitting that I presented him with the book, to which he replied: “this is food porn!” He hasn’t decided what he will make first as he loves to bake more than he loves to cook(which he does quite well) but he wants his first to be wonderful and wondrous and he’s a bit afraid of some of the complex recipes. He still has not put the book down. And finally asked me if I would like to look at it. He’s just so in love!!
Little does he know that I’ve hidden “My Paris Kitchen” from him for
at least three years.
Bravo 👏 to you and thank you for bringing so much delight to so many!
I made your Pistachio Cardamom cake from your new book yesterday. I happened to have all the ingredients on hand (a miracle). What a great cake! My husband and I loved it. Thanks for the recipe.
I’m from SF born and raised 3rd generation. I’ve been a fan of yours for many years. I just got your new cookbook. It’s coming tomorrow and I’m spending all day Sunday baking something great. I’m also coming to Paris for Thanksgiving this year. It’s not my first time, but I have a feeling it’s gonna be the best time. If you have any recommendations for Thanksgiving evening, not that it really matters please let me know. Thank you for everything you do.
I'm not sure how to do that but you can highlight the text and cut and paste into a Word Doc (or similar word processing Doc, such as Google Docs, etc) then print that out. Hope that helps!
I just ordered the new version, although I am sure I will get a side eye when my family realizes I have both editions of Ready For Dessert. 😂
David, I have to make cookies for my nieces wedding reception in two weeks and I am at a loss as to what to make. When her sister was married I made Dorie Greenspan’s World Peace Cookie but I made the mistake of sharing the recipe with her and those are the only cookies she knows how to make so she claimed them for this wedding. So I am going to need a showstopper cookie that is more or as equally as fabulous as the world peace cookie (and not a chocolate chip or peanut butter because those are already being done). Anyway, do you (or anyone else) have any suggestions? I have all of David’s books so fire away!
I just made the Chocolate Chocolate Chip Cookies. I baked off 5 and portioned out the rest for my cookies-on-demand freezer program. I splurged and used 70% Dandelion for the base and 72% for the chocolate chips. I look forward to making more things from this awesome book. Next up, however is hazelnut gelato from.The Perfect Scoop. We had some at Mentone in Santa Cruz last week, and I went straight to your book to see how one might make it.
Can’t wait to add to my collection of Ripe for Dessert, Room for Dessert and Ready for Dessert! I was lucky enough to find the first two online without paying!
oops, not without paying, I meant without paying a small fortune to get copies of Room for Dessert and Ripe for Dessert. They are highly prized in the used book universe!
I am so excited about the launch of this book! And in what I can only describe as a wild coincidence, I happened to be in Paris for the launch of Ready for Dessert the first time around, and I have a signed copy. And I will be in Paris the week of your book signing at Smith & Son, so now I will have TWO signed copies! I've been making the Gingersnaps from the first edition every Christmas for about 10 years; my partner absolutely loves them. I'm looking forward to Nov 25!
Also, you can preorder a book at Smith&Son through their Click & Collect option on their website, if you want to ensure you get a book. There were just 2 books left at AXS after the event and those sold the next morning : )
Oh, those jambon beurre sandwiches. Is there anything so satisfying as those? And yes, a good book team is a treasure, especially the typo-finders (!) and the designer. LOVED my designer and all so easy to work with. They might nail me on that end-of-dentence dangling preposition, haha.
Hi David, loving your book, addicted to the palets bretons and the financiers. Made the pistachio cardamom cake last weekend loved the flavours.
Question, are your oven temperatures for fan assisted ovens or normal ovens. I have both features on my oven just wondering which is the better to use.
Erica x
My copy arrived last week and I opened it at p 205 which is the recipe for white nectarine sorbet with blackberries - which is wonderful as it is already blackberry season and will soon be nectarine season here in Melbourne - and I love a white nectarine more than almost anything. The book is gorgeous thank you
On November 1 the book arrived! Not for me, but for my husband aka The Hub. He is the grandson of a bread baker on his father’s side and the grandson of a man who knew his smoked fish - the owner of several appetizing stores in Brooklyn as well as providing appetizing to Grossinger’s (personally delivered) and a number of other Catskills Hotels.
The Hub has an amazing palate.
So it was fitting that I presented him with the book, to which he replied: “this is food porn!” He hasn’t decided what he will make first as he loves to bake more than he loves to cook(which he does quite well) but he wants his first to be wonderful and wondrous and he’s a bit afraid of some of the complex recipes. He still has not put the book down. And finally asked me if I would like to look at it. He’s just so in love!!
Little does he know that I’ve hidden “My Paris Kitchen” from him for
at least three years.
Bravo 👏 to you and thank you for bringing so much delight to so many!
I made your Pistachio Cardamom cake from your new book yesterday. I happened to have all the ingredients on hand (a miracle). What a great cake! My husband and I loved it. Thanks for the recipe.
I’m from SF born and raised 3rd generation. I’ve been a fan of yours for many years. I just got your new cookbook. It’s coming tomorrow and I’m spending all day Sunday baking something great. I’m also coming to Paris for Thanksgiving this year. It’s not my first time, but I have a feeling it’s gonna be the best time. If you have any recommendations for Thanksgiving evening, not that it really matters please let me know. Thank you for everything you do.
Bonjour, David would you mind making the notes about your recipes printable so I could quickly refer to it before making one of the recipes?
Merci beaucoup!
I'm not sure how to do that but you can highlight the text and cut and paste into a Word Doc (or similar word processing Doc, such as Google Docs, etc) then print that out. Hope that helps!
I love this book. Actually. . . I love all of your books. ❤️😘
I was hanging on every word of this!
I just ordered the new version, although I am sure I will get a side eye when my family realizes I have both editions of Ready For Dessert. 😂
David, I have to make cookies for my nieces wedding reception in two weeks and I am at a loss as to what to make. When her sister was married I made Dorie Greenspan’s World Peace Cookie but I made the mistake of sharing the recipe with her and those are the only cookies she knows how to make so she claimed them for this wedding. So I am going to need a showstopper cookie that is more or as equally as fabulous as the world peace cookie (and not a chocolate chip or peanut butter because those are already being done). Anyway, do you (or anyone else) have any suggestions? I have all of David’s books so fire away!
I just made the Chocolate Chocolate Chip Cookies. I baked off 5 and portioned out the rest for my cookies-on-demand freezer program. I splurged and used 70% Dandelion for the base and 72% for the chocolate chips. I look forward to making more things from this awesome book. Next up, however is hazelnut gelato from.The Perfect Scoop. We had some at Mentone in Santa Cruz last week, and I went straight to your book to see how one might make it.
Glad you liked those chocolate chocolate chip cookies!
The gelato recipe is good and you can rinse and dry the hazelnuts after using to reuse in something like granola : )
Beautiful book 👏👏😊
Can’t wait to add to my collection of Ripe for Dessert, Room for Dessert and Ready for Dessert! I was lucky enough to find the first two online without paying!
oops, not without paying, I meant without paying a small fortune to get copies of Room for Dessert and Ripe for Dessert. They are highly prized in the used book universe!
I am so excited about the launch of this book! And in what I can only describe as a wild coincidence, I happened to be in Paris for the launch of Ready for Dessert the first time around, and I have a signed copy. And I will be in Paris the week of your book signing at Smith & Son, so now I will have TWO signed copies! I've been making the Gingersnaps from the first edition every Christmas for about 10 years; my partner absolutely loves them. I'm looking forward to Nov 25!
Also, you can preorder a book at Smith&Son through their Click & Collect option on their website, if you want to ensure you get a book. There were just 2 books left at AXS after the event and those sold the next morning : )
Glad you made it the first signing, and see you at the second!
Oh, those jambon beurre sandwiches. Is there anything so satisfying as those? And yes, a good book team is a treasure, especially the typo-finders (!) and the designer. LOVED my designer and all so easy to work with. They might nail me on that end-of-dentence dangling preposition, haha.
I just received THE BOOK! It's gorgeous!!!
Thanks and so glad you like it!
Grand Frais .. like no other fruit or vegetable store chain .. and other products .. 💙
Yes I wish we had one in Paris. The selection of butter is crazy good and it’s nice to see things like stewing greens and unusual citrus