Dessert Person

BOOK SUMMARY

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.

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.

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.

PRAISE

"This is a wonderful book for experienced bakers—there are plenty of surprises and challenges—and an ideal one for beginners. Look at the Recipe Matrix, choose an easy recipe that doesn't take much time, follow Claire's directions, and chalk up your first win. If you're not already a dessert person, Claire will make you one." -Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie

"Claire Saffitz is a skillful and imaginative baker with a knack for writing beautiful recipes. Her gorgeous book will unleash the inner dessert person in a novice and inspire those who know their way around a pastry kitchen. It certainly has a place on my shelf." -Claudia Fleming, chef and author of The Last Course

"I've always been a fan of Claire's work at Bon Appétit, and I am most definitely a dessert person, so this book really appeals to me. Her recipes all have modern twists of flavor, but at their core they are the familiar bakes we always want to get into the kitchen for." -Claire Ptak, Violet Cakes director

PRODUCT INFORMATION

Hardcover paper over boards
368 pages
Non-fiction
11.3 in H | 8.3 in W | 1.1 in T | 3.5 lb