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Description

Product Description

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 FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review Bon Appétit • NPR • The Atlanta Journal-Constitution SalonEpicurious

“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.

Review

“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
 
"Claire’s easier take on the French galette des rois will win over those who want to make one with less fuss, and have more fun doing it. If anyone can turn you into a dessert person, it’s Claire. You’ll want to make everything in this book, as I do.” —David Lebovitz, author My Paris Kitchen and Drinking French

“If you know Claire (and how could you not?), gourmet Doritos and Skittles may come to mind, but she’s got so much more up her flour-dusted sleeve. From the subtle flavors of a pear and chestnut cake to miso-spiked buttermilk biscuits, Dessert Person is Claire’s personal dissertation on baking.” —Stella Parks, author of BraveTart: Iconic American Desserts

“ As a lover of all-things-dessert, I instantly identified the same in Claire—a sister in search for creative, delicious ingredients rooted in classic baking technique. She has that rare combination of creative generosity crossed with baking-professor that the very best authors can convey in a book, and it will make this one a classic.” —Elisabeth Prueitt, founder, Tartine

“Dessert is last in a meal but first in many people’s hearts. It also, beneath the sweetness, requires a sophisticated mix of time management, architectural thinking, visual seduction, and unexpected restraint. As these recipes prove, Claire Saffitz has all of that, and more.” —Questlove
 
“Does any chef have a more reassuring and trustworthy voice than Claire Saffitz? Equal parts tireless, hyper-organized technician and empathic cheerleader, Claire presents one of the most convincing arguments I''ve ever read for diving into the world of baking. If anybody can fell the wall that divides home cooks and home bakers, it''s Claire, with her thoroughly modern yet classically elegant desserts.” —Natasha Pickowicz, Pastry Chef

“Exceptional . . . This should become a go-to reference for any home baker.” Publishers Weekly (starred review)

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.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction


I am a dessert person. I like cakes and cookies and pies and believe that no meal is complete without something sweet at the end. When a server asks me if I saved room for dessert, the answer is always “yes.” I walk to the corner bodega late at night for a piece of chocolate on the rare occasion that I don’t have any in my apartment. Whipped cream is my favorite food of all time.

My love of eating desserts is matched by my love of making them. The alchemy that turns butter, sugar, eggs, and flour into cake never ceases to astonish or delight me. I crave the tactile sensation of dough between my fingers. Rolling out a pie crust or cutting biscuits is my version of doing yoga. Dessert is in my DNA.

So when I hear people say, “I don’t like sweets” or “I’m not a dessert person,” it makes me a bit suspicious. Sweet is one of the five tastes, so how can anyone discount it entirely? While I, too, reject cloying desserts, I suggest that those who say they don’t like sweets just haven’t found the right one. Whether it’s composed of chocolate or fruit, buttery pastry or creamy custard, there’s a dessert for everyone. In short, I think anyone can be a dessert person, even people who think they’re not.

Identifying as a dessert person isn’t just about a love of baking and pastry and all things sweet. To me, it’s an attitude; it’s about embracing cooking and eating as fundamental sources of pleasure. This is a book about baking—most of it sweet, some of it savory—but, more broadly, it argues in favor of an approach to food that is celebratory, abundant, and at times a tad luxurious.

Another thing I hear people say is “I’m a cook but I’m not a baker,” as if cooking and baking are separate disciplines when, in fact, they are closely related. These kinds of statements reveal a bias against baking. While cooking is considered creative, passionate, and improvisational, baking gets labeled exacting, rigid, and nondeviating.

This book is a defense of baking. The recipes are modern interpretations of classic dishes and put unexpected twists on familiar flavors in an effort to demonstrate just how versatile and flexible baking can be (which is why you’ll find an entire chapter on savory baking as well). As a whole, I wrote this book as a friendly rebuke to anyone who thinks of baking as a lesser art that affords fewer creative opportunities.

I started my career in the test kitchen at Bon Appétit magazine, where I still work as a video host and occasional contributor, even though I am no longer on staff full-time. Working in the test kitchen taught me to develop recipes with a sensitivity to the realities and limitations that home cooks face. As much as you or I might love being in the kitchen, I know that it can feel like work. It requires time and money to shop for ingredients. It requires washing dishes. It requires patience and attentiveness. Most significantly, it requires practice if you want to be even remotely good at it.

One reason I suspect people who cook say they don’t, won’t, or can’t bake is because baking poses a particular challenge. Unlike cooking, where you can correct course and make adjustments as you go, baking is less forgiving. It requires an understanding of certain rules and principles. Ingredients combine and transform in unseen, mysterious ways inside the oven. Success never feels like a guarantee. It took years of practice for much of my anxiety about baking to abate, but despite all my professional experience, I sometimes still feel uneasy in the kitchen. Will the filling thicken enough? Is it browning too fast on the bottom? Did the center fully bake even though the tester came out clean? These feelings are normal, and Dessert Person is here to help!

I wrote this book to celebrate and defend my love of desserts, and also to empower reluctant home bakers to work with new ingredients, attempt new techniques, and bake with more confidence. Each recipe is carefully written to provide all the information necessary to achieve a successful result. I provide notes to help explain basic baking principles, like why the butter in pie dough should stay cold, or how to whip egg whites so they form firm peaks. My goal in explaining the hows and whys of each recipe is to demystify the baking process and make it more rewarding.

My approach to baking is similar to my approach to cooking, which means I use seasonal produce whenever possible. Fruit desserts are my preference, and I usually want whatever I’m making to check one or more of the following boxes: crispy, chewy, cakey, custardy, or buttery. Just like in cooking, I strive for balance in my sweets, which is why I especially love using bitter ingredients like tahini and unsweetened cocoa, since they combine with sugar in such interesting and delicious ways. By countering the sugar in my recipes with other bitter, sour, and salty flavors, I aim for desserts that are just sweet enough. A variety of pleasing textures is important, too, so you’ll notice lots of crispy-edged, chewy-in-the-center cookies and flaky-bottomed, cream-filled tarts.

You won’t find a lot of individually prepared desserts here, since composed dishes just aren’t as fun as shareable ones. I treasure the tiny thrill of setting down a whole burnished pie, glistening tart, or fluffy layer cake on a table surrounded by friends, and the spectacle of cutting into it. Even when it turns out a little wonky, dessert is always a centerpiece, an attention-grabber, and an object of excitement.

You will not find these recipes overwrought in terms of styling, either. I see no need to try too hard, make a fuss, or be overly precious when it comes to presenting a dessert. If it tastes good, it usually looks good, too. I want a homemade dessert to look homemade, not social media–perfect. Every recipe should still be beautiful—an artful dollop of whipped cream here, a scattering of sparkly sugar there—but I’m guided by the principle that any decoration, embellishment, or garnish should also enhance flavor.

Some of the recipes feature clever, unexpected elements or flavor combinations, like the Preserved Lemon Meringue Cake (page 206) or Brioche Twists with Coriander Sugar (page 229). A lot will look familiar, too. For example, I rely on the tried-and-true mix of buttery pastry and brown sugar in my recipe for Apple Tart (page 91), since there’s simply no improving this combination. Whether it’s a recipe as unusual-sounding as Kabocha Turmeric Tea Cake (page 42), or as familiar as Chocolate Chip Cookies (page 133), I hope you’ll want to make many of these recipes again and again.

From simple Marcona Almond Cookies (page 127) to a complex Peach Melba Tart (page 121), the breadth of desserts in this book means that everyone from the beginner to the veteran home baker will find a comfortable entry point. I rate the difficulty of each recipe on a scale from 1 (Very Easy) to 5 (Very Challenging). The easier recipes are designed to make even a novice baker feel like a pro without great effort, while the more challenging recipes are projects. For more on this ratings system, read How to Use This Book (and Be a Successful Baker) on page 17.

I’ve tried in each recipe, no matter the level of difficulty, to ease the burden for home bakers. I call for standard pan sizes whenever possible. Most ingredients are ones you can find at any well-stocked grocery store, and I make every attempt to minimize odds and ends. For example, a recipe will use the full 8 ounces of sour cream in a single container, rather than 7 or 9. I strive for each recipe to have a sense of self-containment and wholeness, meaning I won’t call for two ingredients where one will do.

This book asks you to spend time in the kitchen, but it also tries to make that experience fun and interesting. I hope that it leads already committed home bakers down a path of experimentation, creative expression, and maybe even stress reduction. I hope it gives novices the confidence they need to start learning and to feel less intimidated. And finally, I hope that it persuades any skeptics that baking is more adaptable and multifaceted than they thought. There are no “just cooks” out there, only bakers who haven’t yet been converted.

Self-identifying as a dessert person is my way of declaring that no foods are good or bad. Food holds no moral weight at all. Dessert is not “sinful,” and I don’t need permission from anyone, myself included, to enjoy it. This is a book filled with practical recipes for the home baker, but it’s also my personal meditation on the benefits and pleasures of living less restrictively. I hope that you not only make something from this book, but that you enjoy it, guilt-free, with family and friends. I am a dessert person, and we are all dessert people.

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4.9 out of 54.9 out of 5
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Top reviews from the United States

dinowilliams
5.0 out of 5 starsVerified Purchase
My amazing wife is HAPPY about this book.
Reviewed in the United States on October 22, 2020
Three days ago, my wife tells me about Claire (formally of to that show Bon Appétit) has came out with a new cookbook. I preordered it immediately. Today, After reading about half of it, she said “I’ve noticed something.... Do you remember how well Claire... See more
Three days ago, my wife tells me about Claire (formally of to that show Bon Appétit) has came out with a new cookbook. I preordered it immediately.

Today, After reading about half of it, she said “I’ve noticed something.... Do you remember how well Claire explained things in her videos? This book is written just as throughly with out being overload with TMI or lacking with not enough. It’s written perfectly.”

Lastly, she says, “everything is sooo pretty!!”.

I love cooking with my wife and I look forward to making some of these delicious looking recipes for our family to enjoy.

*I rely on amazon for reviews of nearly everything before I buy. I like to give back to the community by reviewing items myself. If my review has helped you please kindly click the “yes” button letting others and Amazon know that my review helped you make a choice to purchase this item or not.
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offthegrid
2.0 out of 5 starsVerified Purchase
The bake times. The bake times. My god, the bake times
Reviewed in the United States on February 7, 2021
**see update below, this cookbook has multiple typos as admitted by the author** I love Claire. I love this cookbook. I hate this cookbook. At times I’ve questioned if there was a numerical typo in the amounts of ingredients or bake times. As a fellow pastry... See more
**see update below, this cookbook has multiple typos as admitted by the author**

I love Claire. I love this cookbook. I hate this cookbook. At times I’ve questioned if there was a numerical typo in the amounts of ingredients or bake times. As a fellow pastry chef, I appreciate the effort and time it takes to develop recipes. As a home baker I appreciate all the extra visual cues she gives and specific instructions (whisk vigorously for 45 seconds, stir until thick and glossy, etc). But this cookbook sells itself as helping the every-man grow more confident in baking. To understand the why and the how instead of just following steps. It just falls so far short of that.

The recipes bake like they were in mid-testing and the publishing deadline came so they ran with it. I’ve never followed a recipe so precisely only to end up with lackluster results every time. Definitely read the beginning of the cookbook where Claire explains that you may need to add a few extra minutes..or fifteen or twenty, to the bake time. Every oven is different. True, but if brownies take 25-30 minutes in your oven but 45 in mine (to still be ‘medium rare’ as she says), that’s a pretty wide range. After all the recipe testing, *that* is the recipe you landed on to turn non dessert people into dessert people? One that, even if the recipe is followed exactly (I used the weighted measurements rather than measuring cups) the results are wildly unpredictable? I bake a lot and the bake times in other recipes I make vary by maybe a few minutes in either direction. I’m not faulting my oven here. Every recipe I’ve made out of Dessert Person needs extra time. Often a lot of extra time. Even following the time suggestion AND all the visual/textile clues Claire gives (surface shiny and puffed, soft but firm when pressed, etc) to indicate doneness, the final product is often almost inedibly raw. The coffee coffee cake? After 45 minutes and easily $10 in ingredients, it looked like she described it should look, toothpick was clean, and it jiggled slightly (which I found odd for a properly baked coffee cake to jiggle, but I digress..) so I took it out of the oven. The center collapsed as it cooled, indicating an underbake. After it cooled and I tried to slice it, it’s almost *raw* in the center. At that point it’s not like you can stick a cooled cake bake back in the oven to finish cooking. So half the recipe is friggin delicious, but the center half is ruined and raw. All accomplished while following every single indicator and time suggestion given. Awesome.
The flavors though? SO GOOD. I wish the results were as good.

Overall, I’d rather chuck this cookbook across the room than anything else. But the banana bread recipe is perfection so..

If you like following a recipe exactly and having it not turn out, buy this book. If you like wasting a lot of time and ingredients making the same recipe over and over and over trying to get it to even come out remotely right, this is the book for you. If you enjoy fussy recipes that are delicious but tedious and exacting to make, buy this cookbook. If you just want to read it and look at the pictures, buy it. Otherwise, it’s an expensive, expansive letdown.

UPDATE: I’m removing another star from my original review. Seriously considering dropping it to one star. I just watched a video Claire Saffitz made showing her making her Forever Brownies. She admits they’ve found FOUR typos in the book (so far) including the brownie recipe. In the video she also bakes the brownies at a higher temperature and for longer than her own cookbook instructs. Sorry but if the author of the cookbook has to go off-recipe to get the proper results and you have typos in the dang ingredient quantities, the cookbook sucks. I’d return this if I could but it’s all covered in food dribbles and angry tears of frustration.

Best advice I can give when using this cookbook is to take what Claire says with a grain of Diamond! always Diamond! kosher salt and trust your gut, not this cookbook, about whether something is fully baked or not. Buying this book is one of my biggest regrets of 2021 so far.
235 people found this helpful
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Amazon Customer
4.0 out of 5 starsVerified Purchase
Don''t get the digital version
Reviewed in the United States on October 26, 2020
The recipes are a wonderful mix of creative and familiar, and the whole book is arranged in a logical, user-friendly way. I have no complaints about the content - I''m just subtracting a star for the digital format, which I got because I wanted to save space on my bookshelf.... See more
The recipes are a wonderful mix of creative and familiar, and the whole book is arranged in a logical, user-friendly way. I have no complaints about the content - I''m just subtracting a star for the digital format, which I got because I wanted to save space on my bookshelf. Big mistake. There''s a TERRIFIC matrix in the front of the book (I want to start a petition to make this mandatory for every recipe book) but it''s so tiny in e-book form that it''s useless. Also the layout in print is very practical and useful but it''s lost in digital, so the extra (very helpful!) notes appear several page flips after the first page of the recipe when I should be able to see it all there on the 2-page spread. Really mad at myself for not getting this in print.
117 people found this helpful
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Kris Baker
3.0 out of 5 starsVerified Purchase
Great recipes, hard-to-use format
Reviewed in the United States on November 24, 2020
The recipes are glorious BUT this book is difficult to use for two reasons: 1--the print is light (especially the most important ingredients, which are even smaller!) I ruined one recipe by misreading the miniscule fractions. Yes, I used my readers but I''ve never... See more
The recipes are glorious BUT this book is difficult to use for two reasons:
1--the print is light (especially the most important ingredients, which are even smaller!)
I ruined one recipe by misreading the miniscule fractions. Yes, I used my readers but I''ve never seen such small fractions or quantities.
2--The directions are lengthy and not on one page. You have to flip back and forth to complete a recipe. I know the picture is important but it could be on an intro page to the recipe, then a small one on the two facing recipe pages. Needless to say, my book pages are now stained after the first use.
95 people found this helpful
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Curlbud
2.0 out of 5 starsVerified Purchase
Too Many Errors!
Reviewed in the United States on January 25, 2021
So, we all love Claire, that is just a fact. I was thrilled to get the book, and spent four days reading through recipes, picking which ones I wanted to try first. So far, I have make 5 things, and every single recipe had an error! Firstly, water is an ingredient: list the... See more
So, we all love Claire, that is just a fact. I was thrilled to get the book, and spent four days reading through recipes, picking which ones I wanted to try first. So far, I have make 5 things, and every single recipe had an error! Firstly, water is an ingredient: list the amount needed in the ingredients list so we can assemble our mise en place. Secondly, the volume and weights were all off: add 1/4 cup / 4 oz water, nope, that’s 2 ounces of water, and it ruined my brownies (and with all that Callebaut and Valhrona chocolate, that was a costly mistake!); divide the cookie dough into 1/4 cup / 2 oz portions, nope, 1/4 cup was 2.4 oz by weight - confusing, and it threw the baking time off; use a 1/2 cup scoop for muffins, but a standard muffin tin won’t hold 1/2 cup, and it would make half the amount of muffins as the recipe stated. Honestly, I feel like the editor should have caught this, or didn’t think the weight vs volume thing through, or double check. I still do really like many of the recipes, but have to double check everything before I start which defeats the purpose of a recipe. I still love Claire, but so far, I’m really disappointed.
65 people found this helpful
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Miriam D
5.0 out of 5 starsVerified Purchase
Claire Delivers!
Reviewed in the United States on October 20, 2020
We received the book today and have not made anything yet, but I wanted to write a review for anyone who is thinking about buying the book. Overall, I am very impressed with this book - it''s a great guide to understanding the fundamentals of baking and has... See more
We received the book today and have not made anything yet, but I wanted to write a review for anyone who is thinking about buying the book.

Overall, I am very impressed with this book - it''s a great guide to understanding the fundamentals of baking and has ratings of difficulty for all of the recipes. She has photos with step by step guides which I think will be very helpful. This, to me, does NOT scream "average cookbook for home bakers."

Similar to her other former Bon Appetit alum, some of the recipes have complex flavorings and unique ingredients that you will have to actively search for that you may never find (I, for one, have never heard of quince fruit). However, the book relies on your ability to trust and go in search of those ingredients because you believe Claire wouldn''t steer you wrong.

Overall, a wonderful cookbook for aspiring bakers of all levels BUT ones who want to push their baking skills further. I wouldn''t recommend this for a novice baker who is trying to stay novice. Rather, I''d recommend it for the enthusiasts who trust Claire to deliver steady guidance to achieving better, more impressive bakes.
55 people found this helpful
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Mary
5.0 out of 5 starsVerified Purchase
A Glorious Cookbook! A Must For Any Baker, Beginning To Experienced!
Reviewed in the United States on October 23, 2020
I purchased this fabulous dessert cookbook after reading about it in the New York Times. My Suggestion - If you enjoy dessert baking, or want to learn about dessert baking, purchase this cookbook! Fabulous recipes. Vivid Photos. Helpful suggestions if you don''t have a... See more
I purchased this fabulous dessert cookbook after reading about it in the New York Times. My Suggestion - If you enjoy dessert baking, or want to learn about dessert baking, purchase this cookbook! Fabulous recipes. Vivid Photos. Helpful suggestions if you don''t have a particular ingredient or utensil/pan. And a more general section on working with pie crusts, tart crusts, etc. I really like the organization of the recipes. Each section starts with the easy recipes, and progresses to more difficult/complex recipes.

So glad I purchased this cookbook. I recommend it for all bakers, from beginning to advanced skills. Destined to become a much used treasure in my baking.
41 people found this helpful
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C.J.
5.0 out of 5 starsVerified Purchase
Must have dessert cookbook
Reviewed in the United States on November 30, 2020
I trust each and every single dessert recipe of Claire Saffitz. I’m an experienced home baker. As long I read the instructions carefully, I’m usually successful in all my bakes. You have to really know your stuff in baking to impress me. Claire really knows her stuff. If... See more
I trust each and every single dessert recipe of Claire Saffitz. I’m an experienced home baker. As long I read the instructions carefully, I’m usually successful in all my bakes. You have to really know your stuff in baking to impress me. Claire really knows her stuff. If you watched her on Bon Appetit, you know how smart, yet humble, Claire is (I mean, she’s a Harvard graduate!). She is so precise in the art of baking and creating food.
What I like most about this cookbook is that she has a mixture of classic recipes (St. Louis butter cake, chocolate chip cookies) while putting her own creative spin on some (spelt croissant, marcona almond cookies).
I made her persimmon cake, chocolate chip cookies, and the oat pecan brittle cookies so far. The recipes were all easy to follow, and the end results were spectacular.
She lists the recipes according to the difficulty level, which is very helpful. She explains each recipe articulately without being too wordy and talkative. She explains why some recipes call for so many dishes or some kind of special ingredient or technique. Trust me, it’s all worth it.
After I bought this cookbook, the price dropped ten bucks, but I didn’t even mind! This beautiful cookbook is worth every single penny! Claire deserves it.
If you’re a dessert person, definitely get this book. If you’re not a dessert person, still get it. It will change your perspective on desserts.
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Top reviews from other countries

Jack P
5.0 out of 5 starsVerified Purchase
Fantastic book. Worth every penny.
Reviewed in the United Kingdom on July 10, 2021
I''ve bought three copies of this for others and one for myself. The recipes are fantastic. The only downside is you need to be aware of differences in UK and US ingredients. Specifically things like fat content in dairy products like cream cheese for frosting etc.
I''ve bought three copies of this for others and one for myself. The recipes are fantastic. The only downside is you need to be aware of differences in UK and US ingredients. Specifically things like fat content in dairy products like cream cheese for frosting etc.
3 people found this helpful
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Freddy
5.0 out of 5 starsVerified Purchase
Toll aufgebaut und sehr detailreich
Reviewed in Germany on October 28, 2020
Das know-how der Autorin Claire Saffitz macht sich in jedem Rezept bemerkbar. Die Kapitel sind jeweils von sehr leichten (1 - Very Easy) bis sehr schwierigen (5 - Very Challenging) Rezepten aufgebaut. Zusätzlich gibt es ein Kapitel für Grundrezepte (Streusel,...See more
Das know-how der Autorin Claire Saffitz macht sich in jedem Rezept bemerkbar. Die Kapitel sind jeweils von sehr leichten (1 - Very Easy) bis sehr schwierigen (5 - Very Challenging) Rezepten aufgebaut. Zusätzlich gibt es ein Kapitel für Grundrezepte (Streusel, Frischkäsecreme, Lemon Curd, Blätterteig etc.), die in den vorangegangenen Kapiteln verwendet werden. Die Mengen sind zusätzlich in Gramm angegeben, was die Sache insgesamt einfacher macht. Lediglich die Ofentemperaturen muss ich als Europäer von Fahrenheit in Celsius umwandeln, was bei einem Buch für den amerikanischen Markt zu erwarten war. Freue mich darauf, alles auszuprobieren, bisher war alles köstlich.
Das know-how der Autorin Claire Saffitz macht sich in jedem Rezept bemerkbar. Die Kapitel sind jeweils von sehr leichten (1 - Very Easy) bis sehr schwierigen (5 - Very Challenging) Rezepten aufgebaut. Zusätzlich gibt es ein Kapitel für Grundrezepte (Streusel, Frischkäsecreme, Lemon Curd, Blätterteig etc.), die in den vorangegangenen Kapiteln verwendet werden.
Die Mengen sind zusätzlich in Gramm angegeben, was die Sache insgesamt einfacher macht. Lediglich die Ofentemperaturen muss ich als Europäer von Fahrenheit in Celsius umwandeln, was bei einem Buch für den amerikanischen Markt zu erwarten war.
Freue mich darauf, alles auszuprobieren, bisher war alles köstlich.
15 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Excellent book!
Reviewed in the United Kingdom on December 12, 2020
This book is absolutely fabulous. The recipes are delicious and make me feel like a pastry chef because they turn out so well. The books is well written with lots of little tips, tricks and recommendations in the notes including what parts can be prepared ahead and how long...See more
This book is absolutely fabulous. The recipes are delicious and make me feel like a pastry chef because they turn out so well. The books is well written with lots of little tips, tricks and recommendations in the notes including what parts can be prepared ahead and how long items will keep.
This book is absolutely fabulous. The recipes are delicious and make me feel like a pastry chef because they turn out so well. The books is well written with lots of little tips, tricks and recommendations in the notes including what parts can be prepared ahead and how long items will keep.
2 people found this helpful
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Rob
5.0 out of 5 starsVerified Purchase
A must for any inspiring baker!
Reviewed in the United Kingdom on April 22, 2021
Like many I found that the pandemic made life very repetitive, so I bought this book as it inspired me to bake. The recipes are very straightforward, easy to read and interpret. The photos are very detailed and useful to benchmark your progress. There is also a great,...See more
Like many I found that the pandemic made life very repetitive, so I bought this book as it inspired me to bake. The recipes are very straightforward, easy to read and interpret. The photos are very detailed and useful to benchmark your progress. There is also a great, diverse range of recipes, suitable for any occassion.
Like many I found that the pandemic made life very repetitive, so I bought this book as it inspired me to bake. The recipes are very straightforward, easy to read and interpret. The photos are very detailed and useful to benchmark your progress. There is also a great, diverse range of recipes, suitable for any occassion.
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AnM
5.0 out of 5 starsVerified Purchase
Thank you Claire!!!
Reviewed in the United Kingdom on March 2, 2021
Bought as a gift. They love it!! Great recipes and there are youtube videos that are great too!
Bought as a gift. They love it!! Great recipes and there are youtube videos that are great too!
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