counter create hit Dessert Person: Recipes and Guidance for Baking with Confidence - Download Free eBook
Hot Best Seller

Dessert Person: Recipes and Guidance for Baking with Confidence

Availability: Ready to download

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. Claire Saffitz is a baking hero for a new generation. InDessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), App 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. Claire Saffitz is a baking hero for a new generation. InDessert 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, and foundational know-how. With Claire at your side, everyone can be a dessert person.


Compare

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. Claire Saffitz is a baking hero for a new generation. InDessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), App 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. Claire Saffitz is a baking hero for a new generation. InDessert 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, and foundational know-how. With Claire at your side, everyone can be a dessert person.

30 review for Dessert Person: Recipes and Guidance for Baking with Confidence

  1. 5 out of 5

    Emily May

    Everything about this book appealed to me. The gorgeous photos that could convince me to eat things I've never liked, the array of recipes, and just the subject itself. I am, I confess, a dessert person. Overall, though, I have mixed feelings about this one. I'll start by saying that most of these recipes require a lot of ingredients, many of which will have to be ordered specially, and some of which will definitely be pricey. And I should add that several of the already lengthy lists of ingredie Everything about this book appealed to me. The gorgeous photos that could convince me to eat things I've never liked, the array of recipes, and just the subject itself. I am, I confess, a dessert person. Overall, though, I have mixed feelings about this one. I'll start by saying that most of these recipes require a lot of ingredients, many of which will have to be ordered specially, and some of which will definitely be pricey. And I should add that several of the already lengthy lists of ingredients contain things like "Chocolate Frosting (see pg ###)" meaning that the recipe can be twice as long and complicated as it first looks. I also thought the inclusion of a savory section was an odd and unnecessary choice for a book titled "Dessert Person". Some others have noted that it has "something for everyone" but, come on, is anyone who just likes savory stuff going to buy a book called "Dessert Person"? It was already quite a hefty tome, too, so I think shedding that section would have been just fine. Now for what I made. My first foray into this book resulted in these pistachio pinwheel cookies. These were actually really good. They were similar to shortbread cookies, a little salty (in a good way) and the pistachios + almond extract gave them great flavour. Funnily enough, that was my more "daring" recipe because it wasn't something I would usually gravitate towards. Then I decided to make the buttermilk chocolate cake because I love chocolate and I love chocolate cake and buttermilk does great things for waffles and pancakes so why not my cake, right? The chocolates on top were not part of the recipe. I just added them because I couldn't do the beautiful swirls that Saffitz did on hers. And, you know what? I was disappointed with this one. It was very... okay. It required a lot of extra steps that didn't result in a better than average chocolate cake. I could have produced a similar cake with a Betty Crocker box mix. Meh. I will try a couple more at some point, most likely. Some of the recipes look very exciting, though I will have to order ingredients online to make them.

  2. 4 out of 5

    hayden

    This comes out in fall 2020. In 2021, I'm going to make everything in here. edit: Since posting this review, I have learned about (and seen) Julie & Julia. I knew my idea sounded too good to be new! This comes out in fall 2020. In 2021, I'm going to make everything in here. edit: Since posting this review, I have learned about (and seen) Julie & Julia. I knew my idea sounded too good to be new!

  3. 5 out of 5

    Sophie Brookover

    I can’t wait to bake so many of these recipes. As a physical object, Dessert Person is a triumph, thanks to its lavish trim size & the gorgeous photography. I also want to give a special mention of how the design & organization of the book will help all bakers, from novices to experts, choose and bake the right recipes at the right times for them. Every recipe includes its difficulty level, the time you can expect to invest, and the best time of year to prepare it (based on the availability of f I can’t wait to bake so many of these recipes. As a physical object, Dessert Person is a triumph, thanks to its lavish trim size & the gorgeous photography. I also want to give a special mention of how the design & organization of the book will help all bakers, from novices to experts, choose and bake the right recipes at the right times for them. Every recipe includes its difficulty level, the time you can expect to invest, and the best time of year to prepare it (based on the availability of fresh ingredients). Rather than repeating the ingredients & steps for essential & frequently used components like pie dough, pastry cream, and various frostings, they’re all in an appendix in the back & include lots of helpful illustrations & pointers. This is an instant classic. (I’ll assign stars once I do some actual baking out if it, but based on reading it from cover to cover & my previous baking experiences, I am pretty confident of success.)

  4. 5 out of 5

    Lauren James

    I made 41 recipes from this book during December quarantine (my freezer is full of so much cake, help.) My favourites were the turmeric-squash tea cake, apple crumble cake, coconut thumbprint cookies, tarte tatin & confetti birthday cake. This isn't a very international friendly book (a lot of the fruits asked for seem to be US-only, like concord grapes/meyer lemons/sour cherries/persimmons/kumquats, with no alternatives given, and the temps are only given in F), but all weights are given in gra I made 41 recipes from this book during December quarantine (my freezer is full of so much cake, help.) My favourites were the turmeric-squash tea cake, apple crumble cake, coconut thumbprint cookies, tarte tatin & confetti birthday cake. This isn't a very international friendly book (a lot of the fruits asked for seem to be US-only, like concord grapes/meyer lemons/sour cherries/persimmons/kumquats, with no alternatives given, and the temps are only given in F), but all weights are given in grams. A lot of the recipes could have easily been done in just one-bowl, so I ended up ignoring a lot of instructions just to save washing up. Saffitz LOVES cardamom in cakes, but doesn't use citrus zests enough - there was a frequent lack of acid that I had to adjust for. Though the addition of apple cider vinegar to apple recipes is going to become part of my repertoire from now on! November quarantine baking: Baking at the 20th Century Cafe (https://www.goodreads.com/review/show...) January quarantine baking: Bravetart (https://www.goodreads.com/review/show...)

  5. 5 out of 5

    Ashleu

    REVIEW SENT TO PUBLISHER: I adored this book! Like..everyone I am a huge BA Test Kitchen fan and when I saw that Claire (CLAIRE!) was coming out not only with a cookbook, but a dessert based cookbook, I could not wait. The great news is that Dessert Person did not disappoint. Claire’s personality carried right over onto the page, the instructions were clear, I enjoyed her honesty and her non-fussiness and I enjoyed how she rated her desserts on a scale of 1-5 for how they would make a brand new REVIEW SENT TO PUBLISHER: I adored this book! Like..everyone I am a huge BA Test Kitchen fan and when I saw that Claire (CLAIRE!) was coming out not only with a cookbook, but a dessert based cookbook, I could not wait. The great news is that Dessert Person did not disappoint. Claire’s personality carried right over onto the page, the instructions were clear, I enjoyed her honesty and her non-fussiness and I enjoyed how she rated her desserts on a scale of 1-5 for how they would make a brand new baker feel using the cookbook. The photography was timeless and I cannot wait to get this on my shelf and have a permanent place of honor.

  6. 5 out of 5

    hayden

    this comes out in october. in 2021, I’m gonna make everything in here. eve ry thing.

  7. 4 out of 5

    Laura

    Many of these recipes contain ingredients that are way outside of my price range or impossible to find in my living area.

  8. 4 out of 5

    Sam Chan

    Loved learning more about baking from my fav dessert person, Claire Saffitz! Such a beautiful cookbook filled with many recipes ranging from beginner to more advanced. Love love the recipe matrix - I want every cookbook to have one! Excited to bake using recipes from this book!

  9. 4 out of 5

    Amanda

    Ah to remember you read a cookbook when you’re feverently trying to finish your 36th book by midnight.

  10. 5 out of 5

    anklecemetery

    I'm annoyed at how much I like this, honestly, but the text is clear, the directions are coherent, and Saffitz's notes are an excellent addition. Bonus for the recipe matrix -- I love the concept. So far I've made: - "Forever" Malted Brownies (verdict: awfully tasky, but has the decency to use minimal dishes, and the brownies ARE good. I'm convinced! I thought the milk chocolate would be too sweet, but it is not.) - chewy molasses spice cookies. Took a bit of fussing with my oven temp to get the d I'm annoyed at how much I like this, honestly, but the text is clear, the directions are coherent, and Saffitz's notes are an excellent addition. Bonus for the recipe matrix -- I love the concept. So far I've made: - "Forever" Malted Brownies (verdict: awfully tasky, but has the decency to use minimal dishes, and the brownies ARE good. I'm convinced! I thought the milk chocolate would be too sweet, but it is not.) - chewy molasses spice cookies. Took a bit of fussing with my oven temp to get the desired underbaked texture, but I appreciate a cookie recipe that tells me how many grams each dough ball should be. I did sub 1/2 tsp cardamom for the ground pepper, since I only have coarse black pepper on hand. Still good. I froze half the dough and baked it later and I think it was easier to control the level of "doneness" that way. - Salty halvah blondies. Okay. Totally worth having to go to the far-away grocery store to get halvah, these are amazing. Not too sweet, almost savory from the tahini, tender and crisp. - Quince Tart. Essentially a tarte tatin, except with poached quince, a jelly, and almond paste instead of apples and caramel. I like this recipe, because while it IS very tasky -- Poaching fruit, making a jelly from the poaching liquid, puff pastry/tart dough, almond paste (I make my own because I can never find it in the store) -- it looks hella impressive. Also, I like quince! Sadly, no one else in my house will eat this; and since I made it in the doldrums of 2020, I had no occasion to share it. (Not as freeze-able as some of the other recipes I've made from this book.) Will update as I cook other recipes from this book.

  11. 5 out of 5

    Ashani

    Your conversion to a DESSERT PERSON is guaranteed ! I just cannot express how I’m in love with this book !! Out of many dessert dedicated books; this should be the utmost keeper FOR ANYONE WHO LOVES FOOD. I agree with the author about we all love sweet food. We’ve given so many taste buds when we were born.However and to what extent we deplete that,we all still are sweet-loving and carving people ! We have to admit that ! The book divides into chapters of Loaf cakes and single layer cakes,Pies and Your conversion to a DESSERT PERSON is guaranteed ! I just cannot express how I’m in love with this book !! Out of many dessert dedicated books; this should be the utmost keeper FOR ANYONE WHO LOVES FOOD. I agree with the author about we all love sweet food. We’ve given so many taste buds when we were born.However and to what extent we deplete that,we all still are sweet-loving and carving people ! We have to admit that ! The book divides into chapters of Loaf cakes and single layer cakes,Pies and tarts,bars and cookies. Then again comes fancy desserts,breakfast and brunch to breads(also savory baking) and then lastly to foundation recipes for crumbles,pastry cream to sweet yeast dough etc). Next you will be marveled at the time frame page like a slap in the face !! I know ! That’s exactly what I felt. Because unlike any other “dessert book” out there, it's called the “Recipe Matrix” . This page gives you the exact idea of what you can come up with any time frame(in a detailed graph divided between difficulty and total time). Most of us are held back on desserts due to lack of time to cook them. Say bye to the cheesecake sampler you buy for your next party ! I would check this recipe matrix first and then think of how much time I would be spending to make a dessert. If I am in an adventurous mood;definitely I will go for difficult recipes. Gem like points on how to be a successful dessert maker comes next and the beautiful encouragement of it’s okay to be not successful at baking. Which is another MAJOR reason to give up baking. But none of us aren’t born bakers. With time and practise will take you there;with this in hand. I bow before Claire for saying that, she tested the recipes with widely available nationwide butter brands(I,myself have given up a lot of recipes due to expensive butter). And she tells you how to reap the best, by switching to baking seasonal produce and encouraging bakers to reduce the use of plastic wrap and aluminum foil(this literally switches me to a panic mode when I run out of this stuff) and bought myself two Silicone mats. Few days with this book,I'm already converting into a dessert person. Even when you look at each recipe, she meticulously divides the facts of the recipe. If there are more than one fruit, she tells which is available in which season and so forth. Even if you don't have the infographics about what seasonal produce comes up each season(so accurate:you will find late summer/early fall;what a brilliant idea !!! ) and month,you just can do a quick read about what seasonal dessert you can cook by scanning for the word.The difficulty level of each recipe gives a great idea about making it now or reserve it for another time. Packed with beautiful photography and step by step instructions even for recipes labelled as “easy”(fruit cake) But instructive photos are packed into the end for challah,focaccia,kouign-amann,spelt croissants,babkallah:a mash up between a babka and a challah). Foundation recipes are too packed with visual information for as simple as crumble topping to graham cracker crust to hard to pursue different kinds of doughs(flaky all-butter,rough puff pastry,sweet tart,olive oil to choux buns). I think there’s no way I’m gonna let go any holiday without some home made dessert. Salty nut tart on page 87 leaves me in awe ! As soon as I cook from the book I will update more on the recipe results from this book ! I have never heard of Coriander sugar !! I can’t wait to see how it will taste(page 229 for Brioche twists) !!! This is the best Baking book the world has seen this Fall !! I’ve received a free copy from Ten Speed in exchange for a free and unbiased review. Thank you.

  12. 5 out of 5

    Benjamin

    Bought it yesterday and already made the poppy seed & almond bundt cake with orange glaze, as well as the Peach Melba tart. I'M IN LOVE. I don't really understand all those comments about pricy or hard to find ingredients, I did not need to go out of my way to find any ingredient and don't see any issue after flipping through the recipes. Yes, ground cardamom doesn't cost 0.50$, but you can get some for 3$ in Canada. Lots of nuts, which might be expensive, but I just see those desserts as "specia Bought it yesterday and already made the poppy seed & almond bundt cake with orange glaze, as well as the Peach Melba tart. I'M IN LOVE. I don't really understand all those comments about pricy or hard to find ingredients, I did not need to go out of my way to find any ingredient and don't see any issue after flipping through the recipes. Yes, ground cardamom doesn't cost 0.50$, but you can get some for 3$ in Canada. Lots of nuts, which might be expensive, but I just see those desserts as "special occasion" desserts and are garanteed to be show-stopper. I really like the savory section, I see it mostly as a bonus, and why wouldn't you want more recipes from Claire Saffitz :D Gorgeous photos, well explained recipes, good alternatives (I didn't have a bundt cake mold, but the recipe suggested using 2 loaf pans and bake for 75 min instead) Sorry for any spelling mistakes, english is not my native language.

  13. 5 out of 5

    Cecilia

    As a passionate homebaker, Claire Saffitz is a huge inspiration to me. I remember when I started watching her videos on Bon Apetit's youtube channel I knew that she was someone to look up to in both her skills as a baker and creative recipe development. First and foremost her cookbook is down right beautiful, the photos taken are stunning and beg readers to want to whip it up themselves. There's definitely a diverse range of desserts (both sweet and savory!), and Claire marks the level of diffic As a passionate homebaker, Claire Saffitz is a huge inspiration to me. I remember when I started watching her videos on Bon Apetit's youtube channel I knew that she was someone to look up to in both her skills as a baker and creative recipe development. First and foremost her cookbook is down right beautiful, the photos taken are stunning and beg readers to want to whip it up themselves. There's definitely a diverse range of desserts (both sweet and savory!), and Claire marks the level of difficultly for each dessert which I really appreciated. There are a lot of recipes with fruit, which aren't my cup of tea so I probably won't be making those. So far I've only made the pistachio pinwheels and they were simple to make and really yummy!

  14. 5 out of 5

    Liz

    A bit surprised by some of the lower ratings here! For me, Dessert Person is exactly what I want in a cookbook: clear, detailed recipes accompanied by beautiful photos of delicious and interesting looking food. I buy cookbooks to learn more about cooking/baking, for new recipes that I can't find online, and to push me out of my cooking comfort zone: this book excels at all three. As a book, it's gorgeous and readable. Had I a coffee table and we weren't in the middle of a global pandemic, I'd le A bit surprised by some of the lower ratings here! For me, Dessert Person is exactly what I want in a cookbook: clear, detailed recipes accompanied by beautiful photos of delicious and interesting looking food. I buy cookbooks to learn more about cooking/baking, for new recipes that I can't find online, and to push me out of my cooking comfort zone: this book excels at all three. As a book, it's gorgeous and readable. Had I a coffee table and we weren't in the middle of a global pandemic, I'd leave it there for guests to thumb through. Saffitz's clever recipe matrix in the beginning graphs every recipe in the book on a difficulty by time matrix, so it's easy to survey the contents based on what level of bake you're looking to tackle. I want every cookbook to come with one. There's so much I want to bake from here, but so far I've just made four things: Double-Apple Crumble Cake, Buckwheat Blueberry Skillet Pancake, Loaded Corn Bread, and Clam and Fennel Pizza with Gremolata (uses Soft & Pillowy Flatbread). I loved each of these recipes, and was a new take on something I've made before. They were straight-forward and clearly written, though I haven't tackled any with a 4- or 5-level of difficulty just yet. Many of the recipes also have a seasonal focus, so I look forward to cooking more from this book slowly over the course of the year.

  15. 5 out of 5

    Jane

    I've been making 1-2 recipes a week from this book since I got it, and I've got to say, I like it a lot. I enjoy the guides to seasonality, the brilliant difficulty/time commitment chart in the front, and the many footnotes with suggestions of substitutions or alternative approaches. The range (from sweet to savory, from everyday to showstopper) is also quite appealing to me. CSaffitz has spent a lot of time thinking about how to explain and teach cooking, and it shows. While I've loved some of I've been making 1-2 recipes a week from this book since I got it, and I've got to say, I like it a lot. I enjoy the guides to seasonality, the brilliant difficulty/time commitment chart in the front, and the many footnotes with suggestions of substitutions or alternative approaches. The range (from sweet to savory, from everyday to showstopper) is also quite appealing to me. CSaffitz has spent a lot of time thinking about how to explain and teach cooking, and it shows. While I've loved some of these dishes more than others, they've all been *good recipes* in the sense that following instructions leads to a very reliable expected result. Cooking out of Dessert Person makes me feel more confident and competent in front of the oven.

  16. 4 out of 5

    Shelby

    Read cover to cover like a novel- I'm OBSESSED. This is up there for favorite cookbook ever along with Ottolenghi's Sweet. I just love fancy dessert cookbooks. What I love about Claire's in particular is that it's a good mix of beginner and advanced recipes. So many dessert cookbooks are filled with easy simple recipes (which is great if that's what you're into!) but I love challenges in baking and this book was an absolute delight to read. I kind of crazily want to try baking through the entire Read cover to cover like a novel- I'm OBSESSED. This is up there for favorite cookbook ever along with Ottolenghi's Sweet. I just love fancy dessert cookbooks. What I love about Claire's in particular is that it's a good mix of beginner and advanced recipes. So many dessert cookbooks are filled with easy simple recipes (which is great if that's what you're into!) but I love challenges in baking and this book was an absolute delight to read. I kind of crazily want to try baking through the entire thing??

  17. 4 out of 5

    Lindsey Anne

    Don’t get me wrong- having the same birthday and being a once die hard Gourmet Makes fan, I love Claire! But this book just seems far too advanced for an amateur baker like myself. There are some staple recipes I’ll attempt, as well as the cookie recipes, but other than that, I’m just not sure. Lots of ingredients and techniques I’ve never heard of, making it rather intimidating. Maybe in 5 years I’ll come back to it when I’m more confident in my baking skills!

  18. 5 out of 5

    Elizabeth Levin

    LOVE this cookbook. Claire does such a great job explaining the processes and the book is laid out perfectly. I like that more similar recipes are grouped together and arranged in order of difficulty so that you can learn and progress as you work your way through the book. There are so many recipes I want to make and I can’t wait to get started (though I’ve already made and loved her kouign aman several times).

  19. 5 out of 5

    Chocolategoddess

    This is a review of the book, not the recipes. Largely because I can't really make any of the recipes. :( This is book is really only suitable for Americans. In Europe you'll either struggle to find a major component of each recipe in the first place, or it'll cost you upwards of 10 euros to make a single dessert. There are seriously so many nuts in this book and nuts are so expensive I don't know how anyone can eat them regularly. I enjoy baking because I can work wonders with butter, flour, and This is a review of the book, not the recipes. Largely because I can't really make any of the recipes. :( This is book is really only suitable for Americans. In Europe you'll either struggle to find a major component of each recipe in the first place, or it'll cost you upwards of 10 euros to make a single dessert. There are seriously so many nuts in this book and nuts are so expensive I don't know how anyone can eat them regularly. I enjoy baking because I can work wonders with butter, flour, and sugar and very little else because they're cheap. This book certainly showcases the variety of things you can make with those ingredients, but the recipes go so far beyond the simplicity of butter, flour, and sugar, that it's a whole new kind of baking for me. And a sadly impossible one. I swear one day I'm going to visit New York for a couple of weeks and do nothing but cook with the enormous range of ingredients that are apparently cheap and commonplace. I guess that's what happens when you underpay everyone in the food chain. Anyway. Saffitz writes beautifully and clearly. She's so passionate about baking and it really shines through. She wants you to succeed. The recipes themselves are beautiful and drool-worthy. The flavour combinations are so creative and potentially fascinating (sugar and coriander seed? I will try it, but I am wary). Every single one of these baked goods is a stunning show piece, even the "simple" cakes. The layout is gorgeous and SHE INCLUDED GRAMS!!!!!!!!!!!! The challenge of finding the ingredients notwithstanding, the inclusion of grams in a book by an American author is nothing short of astounding and it's such a relief. It makes it actually accessible for the rest of the world. Thank you. It was worth a whole paragraph to say that because: Americans, include grams please! This is a truly fantastic book and if you're American, buy it without any hesititation. If you're not American then be prepared to be sad at how many of the things you can't make, or be prepared to spend a lot of money on a heck of a lot of nuts for an occasional treat.

  20. 5 out of 5

    Holly

    Just reading the intro to this book, I thought “oh dear, am I going to have to buy this?” (I’m reading a copy from the library, as I often do) I loved her philosophy behind the book, and I like how she organized/classified the recipes. AND THE MATRIX. this totally plays into how I like things organized. Many of the recipes have step-by-step photos so you can see how it should look at each stage. I can’t wait to dive into these recipes! And yes, I definitely have to buy it.

  21. 5 out of 5

    Michelle

    Beautiful, beautiful book! I loved this, and I loved her rating system so you can find a recipe you can make in a time you have to spend. There are even savory recipes in here; it's really a full-fledged baking book. Just gorgeous. One of the very nicest cookbooks I've read this year. Beautiful, beautiful book! I loved this, and I loved her rating system so you can find a recipe you can make in a time you have to spend. There are even savory recipes in here; it's really a full-fledged baking book. Just gorgeous. One of the very nicest cookbooks I've read this year.

  22. 5 out of 5

    Xiadani

    As a amateur baker, I found this book easy to follow as well as being aesthetically pleasing. It introduced recipes that I had never attempted myself and loved that these recipes were creative while still being accessible. The photos were gorgeous and were a very handy resource to use when following the steps in the recipes. I also loved the inclusion of some savory bakes as I feel it makes the book more well rounded, and loved that they included level of difficulty for each recipe. I like using As a amateur baker, I found this book easy to follow as well as being aesthetically pleasing. It introduced recipes that I had never attempted myself and loved that these recipes were creative while still being accessible. The photos were gorgeous and were a very handy resource to use when following the steps in the recipes. I also loved the inclusion of some savory bakes as I feel it makes the book more well rounded, and loved that they included level of difficulty for each recipe. I like using cookbooks as inspiration and reference for recipes I want to create myself, so far i’ve made the creamy greens pie (tweaked it for a 8oz cast iron instead of 10oz and added beyond meat italian “sausage”) and used the pie dough recipe two other times to make homemade pop-tarts and savory vegetable hand-pies. The greens pie was absolutely delicious (my household ate it within a couple hours) and the pie dough is officially my new favorite pie dough recipe, i’m very excited to try out many more recipes from this book!

  23. 5 out of 5

    Jill

    Claire Saffitz likes desserts. She makes no apologies for that. As a former recipe developer for Bon Appetit, she knows what it takes to make a recipe work, make it repeatable, and make it delicious. She takes issue with those who act like baking should play second banana to cooking, and she’s willing to back that up with solid instruction and confidence building for those who feel some insecurity in their baking. Her new cookbook is called Dessert Person, and that title says it all. Saffitz is Claire Saffitz likes desserts. She makes no apologies for that. As a former recipe developer for Bon Appetit, she knows what it takes to make a recipe work, make it repeatable, and make it delicious. She takes issue with those who act like baking should play second banana to cooking, and she’s willing to back that up with solid instruction and confidence building for those who feel some insecurity in their baking. Her new cookbook is called Dessert Person, and that title says it all. Saffitz is a dessert person, and she is of the opinion that everyone can be a dessert person too, if they find the right dish. She is not a fan of cloyingly sweet desserts, something that does turn people off from desserts, but she is a cheerleader for using bold and surprising flavors to lure people into new dessert experiences. Drawing on her experience teaching baking on YouTube, she offers a book filled with descriptive instructions throughout and photos of techniques to help out beginners. Each of the 100-plus recipes have been rated 1-5 for level of difficulty, and there are active times and total times listed for each recipe. So if you only have an hour or two and want to bake something simple, you can try the Almond Butter Banana Bread or the Salted Halvah Blondies or the Spiced Honey and Rye Cake. Or if you have a free weekend and want to stretch yourself, you can try out the Spelt Croissants or a Croquembouche or the Gateau Basque. But there are also lots of recipes in between. Dessert Person is written so that bakers can start with easier recipes and build up to more complicated ones, and each chapter is written with the easier recipes up front and growing in difficulty as the pages go by. For example, in the Bars and Cookies chapter, you can start with something simple like Marcona Almond Cookies, and then move up to the Cinnamon Sugar Palmiers or Malted “Forever” Brownies, and then continue on to the Coconut Thumbprints, Minty-Lime Bars, and Peanut Butter and Concord Grape Sandwich Cookies. There are chapters on Loaf Cakes and Single-Layer Cakes, Pies and Tarts, Breakfast and Brunch, Breads and Savory Baking, and Layer Cakes and Fancy Desserts. There are traditional baked goods, like Classic English Muffins, Apple Tart, Classic Birthday Cake, Soft and Crispy Focaccia, Chocolate Chip Cookies, Sour Cherry Pie, and a Flourless Chocolate Wave Cake. And there are baking projects with unexpected twists, like the Black Sesame Paris-Brest, Speculoos Babka, Blood Orange and Olive Oil Upside-Down Cake, Peach Melba Tart, and the Clam and Fennel Pizza with Gremolata. In other words, there is something for everyone in Dessert Person. Personally, I really admire Claire Saffitz. I love that she wants to convert everyone to a dessert person and every cook into a baker as well. It’s a tall goal, but I wish her all the best with it. When it comes to desserts, I am more of a traditionalist, so I will definitely be pulled more towards the classic recipes she’s got. But I love how she has this book organized, and I love how much detail she is willing to go into to make sure I have the confidence to know just when to pull a cake out of the oven (instead of just going by the recipe’s time) or to understand how a dough should feel or a batter should look. I look forward to carving out some time to play with these recipes myself. Maybe I can convert someone into a dessert person too! A copy of Dessert Person was provided by Clarkson Potter for an unbiased review, with many thanks.

  24. 5 out of 5

    aster

    Adding a review for this several months later now that I've made a few recipes. I absolutely adore Claire - she got me into cooking in 2019. I don't have a lot of experience with cookbooks though, this is the first one I've ever bought! It's very pretty, the pictures are lovely and the fonts/design are pleasing to the eye. I'm really pleased with the results of what I've tried so far: the double apple crumble cake, rye and honey cake, mushroom galette, chocolate chip cookies, broccoli and ricotta Adding a review for this several months later now that I've made a few recipes. I absolutely adore Claire - she got me into cooking in 2019. I don't have a lot of experience with cookbooks though, this is the first one I've ever bought! It's very pretty, the pictures are lovely and the fonts/design are pleasing to the eye. I'm really pleased with the results of what I've tried so far: the double apple crumble cake, rye and honey cake, mushroom galette, chocolate chip cookies, broccoli and ricotta pie and carrot cake with cream cheese icing. I am definitely a dessert person but I loved that savoury recipes were included as well, especially ones that involve pastry. Claire's pastry expertise helped me to overcome my fear of making it from scratch! I made it for the first time in many years in December for the mushroom galette and it was delicious. The instructions are easy to follow, with tips and notes if you want to change things up or pre-prepare certain steps. There's this big 'recipe matrix' at the beginning which organises them all by difficulty and length, which is just so Claire. Very handy for picking the best recipe to suit your situation. The book also includes foundation recipes like pastry cream, crumble topping, different types of pastry, cake icing, etc. As someone just getting back into baking/cooking after some years, these are super useful for perfecting versatile techniques. I suppose my only small gripe is that a few recipes require very specific ingredients that aren't easy to find for those outside the US/outside a city (what are Concord grapes?). Not saying the recipes shouldn't include them at all, but maybe some ideas for alternatives or explanations of what they are and why they were picked for the recipe. I love the book overall. It's a wonderful expression of Claire's knowledge, expertise and skills. I'm excited to keep baking/cooking my way through it and hopefully I can find some of these special ingredients in my city once restrictions ease up. It sounds like she's already got some ideas for a second book so looking forward to that too!

  25. 4 out of 5

    Siobhan McRibbles

    I feel bad for only giving this a 3 star, as I am a fan of Claire... But there were severely issues I had with this book (also with its reviews - so many are on the photos and her writing style but not the actual recipes or cooking) First of all, this book says it is for beginners, but I disagree. Many of the recipes are labour intensive, use a lot of equipment (one recipe calls for a stand mixer, the food processer, fry pans, sheet pan and more!) and have ingredients that are hard or very expens I feel bad for only giving this a 3 star, as I am a fan of Claire... But there were severely issues I had with this book (also with its reviews - so many are on the photos and her writing style but not the actual recipes or cooking) First of all, this book says it is for beginners, but I disagree. Many of the recipes are labour intensive, use a lot of equipment (one recipe calls for a stand mixer, the food processer, fry pans, sheet pan and more!) and have ingredients that are hard or very expensive to source (and she gives no alternatives for those ingredients, such as quince). Further, although a recipe matrix is a great idea, the recipes themselves and the time specified on them is only for that recipe and not the "base" recipe you have to set up first (so it isn't a true reflection of the time). Also, in the cake chapter all but one cake have a 9 inch pan - so why not adjust the one recipe so that all have the same size pan requirements? Or , in one recipe she specifies a specific kind of cupcake pan - which most bakers wouldn't have. As for the recipes, I have made two (the pecan brittle cookies and the feta stuffed flat bread. Although both were delicious, neither really turned out like hers and I followed the recipes to the letter ( the cookies didn't spread at all, and the dough for the flat bread needed way less kneading than she specifies.) I don't regret buying this book... But you can't deny that there are some pretty big issues for a cookbook, especially for one that says it's for beginners. As an experienced home Baker, a lot of this looks great but isn't worth it, or I have similar recipes in other cookbooks that are better.

  26. 5 out of 5

    Jessicaly63gmail.Com

    I would like to start off by saying that visually and instruction-wise, this book was wonderful. I personally think "Dessert Person" offers a good range of classic and new intriguing recipes for its audience. Saffitz offers her own version of carrot cakes, chocolate chip cookies, brownies, etc. But also a lot of desserts of her own creation, which I think deserves a round of applause on its own. For example, plum & pistachio galette, pistachio pinwheel cookies, or spiced persimmon cake - all are I would like to start off by saying that visually and instruction-wise, this book was wonderful. I personally think "Dessert Person" offers a good range of classic and new intriguing recipes for its audience. Saffitz offers her own version of carrot cakes, chocolate chip cookies, brownies, etc. But also a lot of desserts of her own creation, which I think deserves a round of applause on its own. For example, plum & pistachio galette, pistachio pinwheel cookies, or spiced persimmon cake - all are recipes that you don't typically find. There are a lot of complaints that the book is filled with outlandish ingredients or recipes far too complex for the standard amateur cook. However, I don't think that this should be a fault at all. As an avid dessert recipe book collector, I find that most dessert books are too concerned with accessibility or ease that they end up regurgitating the same few cheesecakes, chocolate or lemon bars and "one bowl" cakes; the market is full of these already. It's boring. "Dessert Person" offers a refreshing new range of recipes, even as complex or outlandish as some may claim they are. Just like the online content we see of her, the book is experimental, yet perfectionistic and aims to inspire the same hard work she displays on camera from its readers. (side note: I made the carrot cake today - was delicious)

  27. 4 out of 5

    Liz

    I am obsessed with this book! I am not a huge baker, but Claire Saffitz convinced me with her attention to detail and gorgeous photos. These recipes are fussy in the best way--every step is thorough, and anything that's not intuitive is well explained. I have learned a lot just from reading the thing cover to cover! My only (minor) wish is that she would include the "foundation recipe" in the ordered steps. It's fine that they're in a separate section to avoid repeating the pie dough or creme pa I am obsessed with this book! I am not a huge baker, but Claire Saffitz convinced me with her attention to detail and gorgeous photos. These recipes are fussy in the best way--every step is thorough, and anything that's not intuitive is well explained. I have learned a lot just from reading the thing cover to cover! My only (minor) wish is that she would include the "foundation recipe" in the ordered steps. It's fine that they're in a separate section to avoid repeating the pie dough or creme patisserie recipe throughout the book--but I do want to know when I should start with the foundation and when I should start with, say, the infused syrup. Just an issue of order. Recipes I have made and loved: Chewy Molasses Spice Cookies, Cranberry Pomegranate Mousse Pie, Fruitcake (on progress). Recipes I vow to make soon (and also probably love): Ricotta Cake with Kumquat Marmalade, Tarte Tropézienne, Quince and Almond Tart with Rosé. They are all in order of difficulty, so I'm working my way up. My personal favorite detail: the Recipe Matrix that plots the level of difficulty and time commitment of each recipe. What a nerd, Claire Saffitz! I love it.

  28. 5 out of 5

    Will Platt

    This is an exceptional cookbook: the recipes were clearly well-tested, the descriptions and pictures are a joy, and the instructions are spot-on. I have at this point made the All-Allium Deep Dish Quiche, the Ricotta Kumquat Cake, the (incredible) Cranberry-Pomegranate Mousse Pie and the Almond Butter Banana Bread. All came out beautifully and opened my mind to new flavors and better techniques (e.g kumquat marmalade!). Take her all-purpose pie crust: it seemed a bit fussy (2 butter-cutting meth This is an exceptional cookbook: the recipes were clearly well-tested, the descriptions and pictures are a joy, and the instructions are spot-on. I have at this point made the All-Allium Deep Dish Quiche, the Ricotta Kumquat Cake, the (incredible) Cranberry-Pomegranate Mousse Pie and the Almond Butter Banana Bread. All came out beautifully and opened my mind to new flavors and better techniques (e.g kumquat marmalade!). Take her all-purpose pie crust: it seemed a bit fussy (2 butter-cutting methods, really? & do I need to do the whole lamination step?), but her writing is precise, and I have NEVER had a more professional and delicious result. Too often, I find, recipes are compromised through excessive pairing down in the hopes of broadening their appeal; it is empowering to have a book where it seems the author takes our satisfaction with the end-result--and our growth through the recipe-journey--as seriously as most others do our "busy lives." As for the ingredients being hard to find, I can sympathize only a bit: she is no Ottolenghi and almost all of her ingredients can be found at a normal grocer. (Pomegranate molasses is worth the hunt :) Bravo Mrs. Saffitz!

  29. 5 out of 5

    Gena

    As a huge fan of Claire, I pre-ordered this book a couple of months and then forgot about it, so it was such a delightful surprise to get in the mail! Like other reviewers have mentioned the difficulty to total time recipe matrix is so genius. I think it sums up the ethos of the book, in that there is something in here for a novice who wants to whip something up in an afternoon and an experienced baker looking for a project. I have a couple of other pie cookbooks, but this is by far the largest As a huge fan of Claire, I pre-ordered this book a couple of months and then forgot about it, so it was such a delightful surprise to get in the mail! Like other reviewers have mentioned the difficulty to total time recipe matrix is so genius. I think it sums up the ethos of the book, in that there is something in here for a novice who wants to whip something up in an afternoon and an experienced baker looking for a project. I have a couple of other pie cookbooks, but this is by far the largest dessert-focused cookbook I've come across. There really is something in here for everyone - there's even a savory baking section for those who may not be "Dessert People." I love the detail of the recipes and the little footnotes with tips and tricks to help ensure success. You can tell Claire put a lot of time and effort into this book and it's paid off. I know this will be a cookbook I return to again and again!

  30. 4 out of 5

    ♡Ellie

    First, I want to say how much I truly relate to this title! As I imagine so many will when they come across this Dessert Book! I am in fact a Dessert Person, and love all things sweet, baked, and smothered in chocolate! The first thing I did was go through all the recipes, with some tabbies in hand and mark every single recipe I want to try.. welp.. I ran out of tabbies, that’s how good these recipes are! I have tried a few recipes already and each one has been so delicious! I also appreciate that First, I want to say how much I truly relate to this title! As I imagine so many will when they come across this Dessert Book! I am in fact a Dessert Person, and love all things sweet, baked, and smothered in chocolate! The first thing I did was go through all the recipes, with some tabbies in hand and mark every single recipe I want to try.. welp.. I ran out of tabbies, that’s how good these recipes are! I have tried a few recipes already and each one has been so delicious! I also appreciate that this dessert book includes a super delicious carrot cake recipe that is just right, since good carrot cake recipes are so hard to come by! It includes over 100 recipes, and I cannot wait to continue working through them! I love the colorful (delicious) images of each creation, and even some that include a walk through of the step by step process. If you are in fact, a Dessert Person like me, I highly encourage you to order it. You’ll love it!!

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.