Dessert Person: Recipes and Guidance for Baking with Confidence by Claire Saffitz

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Notes about this book

  • EmilyR on October 21, 2020

    If you pre-ordered this one, make sure you get the bonus recipe .pdf, which includes : Savory zucchini bread with parmesan and herbs, Caramelized date snack cake with cream, Coconut angel food cake, Lemony poppy seed rugelach, Root vegetable galette, and Flaky all-butter pie dough. I made the savory zucchini bread with parmesan and herbs and it was excellent... perfect with a glass of wine.

Notes about Recipes in this book

  • Pistachio pinwheels

    • SugarTreeBaking on November 09, 2020

      My pistachios weren’t as green as those pictured, so the color contrast wasn’t as pronounced. Straightforward recipe, nice result. I could see these rolled in red sanding sugar instead of the course sugar for the holidays.

  • Kabocha turmeric tea cake

    • EmilyR on October 21, 2020

      This is a very quick Autumn cake that feels healthy with so much kabocha. I used the garam masala and some habenero maple syrup for warmth. I'll definitely make it again.

  • Ricotta cake with kumquat marmalade

    • EmilyR on October 21, 2020

      I love kumquats so I had to make this. Obviously you can make each recipe individually, but together it feels like a cannoli meets a cake. The texture was very interesting with a softer middle, but everyone enjoyed it.

  • Cranberry-pomegranate mousse pie

    • puddlemere on November 27, 2020

      Made for Thanksgiving. I love the speculoos crust with this, although I slightly overbaked it. The filling was perfectly set and really flavorful. The only negative was it seemed just a touch too sweet for me.

  • Pull-apart sour cream and chive rolls

    • puddlemere on November 27, 2020

      Made these for Thanksgiving, and they're great! Super soft and fluffy. Some of the chives on the outside of the rolls got a little caramelized in the oven and they added some great pops of flavor. Makes me wonder if there's a way to caramelize the chives before adding them to the dough to get more of that flavor inside the rolls.

  • Coffee coffee cake

    • bwhip on October 28, 2020

      If you really like coffee, you'll really like this cake. Coffee in the cake, coffee in the swirl, coffee in the topping. :) I think next time I might put a little cocoa in the swirl just to give it a hint of chocolate to go along with all the coffee. As I do with many new recipes I haven't tried yet, I halved the batch and made this in an 8" x 8" pan rather than the 9 x 13.

  • Soft and crispy focaccia

    • bwhip on October 25, 2020

      Excellent! As the name says, "Soft and Crispy." It's both of those things, just perfectly. I made the Tomato-Garlic-Thyme version, with tomatoes from our garden, and it was wonderful, and pretty easy to put together, with very clear instructions. The only part that was a little off, was that the recipe called for 6 cups of flour (24 oz). I was measuring and weighing, and was well over 24 oz with just over five cups. So, I kind of split the difference and used about 5.5 cups, and it turned out great.

  • Flourless chocolate wave cake

    • bwhip on October 24, 2020

      Wonderful recipe, we just loved this cake. Great flavor with just the right amount of rum, light as can be, nice crispy top, with character from the wave pattern. Much less dense than most flourless chocolate cakes I’ve had.

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  • ISBN 10 1984826964
  • ISBN 13 9781984826961
  • Published Oct 20 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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. 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, and foundational know-how. With Claire at your side, everyone can be a dessert person.