Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book by Saffitz, Claire
Claire Saffitz
Books

Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book -- Claire Saffitz - Hardcover


NEW YORK TIMES BESTSELLER - In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.

IACP AWARD WINNER - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - Bon Appétit - NPR - The Atlanta Journal-Constitution - Salon - Epicurious

"There are no 'just cooks' out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people."--Claire Saffitz

Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

Author: Claire Saffitz
Publisher: Clarkson Potter Publishers
Published: 10/20/2020
Pages: 368
Binding Type: Hardcover
Weight: 3.36lbs
Size: 11.00h x 8.30w x 1.20d
ISBN: 9781984826961

Review Citation(s):
Booklist 10/15/2020 pg. 7
Publishers Weekly 07/06/2020
Library Journal 09/01/2020 pg. 88

About the Author
Claire Saffitz is the host of Bon Appétit's Gourmet Makes and Baking School, both on YouTube and iTunes, and contributes stories and recipes to the print magazine. After graduating from Harvard University, Saffitz received a master's degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City.

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