In her first cookbook, Bon Appetit 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 the host of Bon Appetit'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 cole Gregoire Ferrandi. She lives in New York City.
“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)
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