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<\/a><\/figure>\nIt\u2019s almost ready!<\/p>\n
Coming this Fall is the new, completely revised edition of Ready for Dessert: My Best Recipes<\/strong>.<\/p>\n [It\u2019s now available for preorder ==> Bookshop<\/a>, Amazon<\/a>, Barnes & Noble<\/a> and at the links below.]<\/p>\n When my publisher told me they wanted a new edition of the book, I decided to revise the book completely, from top to bottom. Ready for Dessert is a compilation of my favorite recipes, so I knew that I wanted to keep my signature Chocolate chip cookies<\/strong>, the Chocolate-cherry biscotti<\/strong> accented with black pepper, and classic Black & white cookies<\/strong>, along with everyone\u2019s favorite, the Fresh ginger cake<\/strong>, as well as a tangy Lemon semifreddo<\/strong>, and the recipe for the Coconut layer cake<\/strong> I made for Alice Waters\u2019 father on his birthday every year.<\/p>\n Pre-order Ready for Dessert<\/a><\/p>\n To sweeten the pot, I added brand-new recipes to Ready for Dessert<\/a>, favorites culled from my kitchen in Paris, including \u00cele flottante<\/strong> (inspired by the version I always order at a favorite local bistro), a very special Riz au lait<\/strong> (rice pudding) topped with crunchy, candied nuts and salted butter caramel sauce, buttery Palets Breton<\/strong> cookies, and my version of the iconic, and irresistible (truly!), Maple tart<\/strong> from Tapisserie<\/a> in Paris, the pastry shop of the highly-regarded restaurant Septime, so you can make it at home.<\/p>\n Award-winning photographer Ed Anderson<\/a>, who photographed my books, My Paris Kitchen<\/a>, Drinking French<\/a>, and The Perfect Scoop<\/a>, returned to Paris to shoot the pictures for the book, in my kitchen and backyard, as well as out-and-about in the city. Another bonus was that I got to work with two of my favorite food stylists, Elisabet der Nederlanden<\/a> and George Dolese<\/a>. We had a blast shopping in Paris for ingredients, and making the recipes in my kitchen, then eating them as well.<\/p>\n When the food stylists end up devouring your recipes during a photo shoot, that\u2019s the highest compliment a cookbook author can have. They bake and cook food all day long, so are picky about what they eat. (And boy, did they eat!) I also invited friends to come by and join us, so you\u2019ll find guests shots in the book as well.<\/p>\n The all-new edition of Ready for Dessert<\/strong> will be available September 30th, and is now available for pre-order at your local independent bookseller and online.<\/p>\n Below are some bookstores and online retailers where you can pre-order the book:<\/p>\n | Amazon<\/a> | Bookshop.org<\/a> | Now Serving<\/a> | Barnes & Noble<\/a> | Omnivore<\/a> | Book Larder<\/a> | Kitchen Arts & Letters<\/a> | Bold Fork<\/a> | Books are Magic<\/a> | Amazon France<\/a> | Powell\u2019s<\/a> To be one of the first people to get a copy, pre-order your book today!<\/p>\n![\"\"](\"https:\/\/substackcdn.com\/image\/fetch\/w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F4066c62d-b49e-446b-a276-b16aedaa4a7f_1510x1848.jpeg\"\/)
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| RJ Julia<\/a> | Strand<\/a> | Smith & Son Paris<\/a> | Amazon UK<\/a> | Archestratus<\/a> | Politics and Prose<\/a> | Vivienne Culinary Books<\/a> | Book Passage<\/a> | Elliot Bay<\/a> | Village Books<\/a> | East End Books<\/a> | Indigo Canada<\/a> | Amazon Australia<\/a> |<\/p>\n