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What's for Dessert by Clair Saffitz
What's for Dessert by Clair Saffitz
What's for Dessert by Clair Saffitz
What's for Dessert by Clair Saffitz
What's for Dessert by Clair Saffitz
What's for Dessert by Clair Saffitz
What's for Dessert by Clair Saffitz

What's for Dessert by Clair Saffitz

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Claire Saffitz returns with 100 recipes for all dessert people! Whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies she's got a recipe for you. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire. 

Though none of the recipes in this book rises to the occasion of a project, they range in difficulty level from 1 (Very Easy) to 3 (Moderate). The very easy ones, like HoneyRoasted Apple Cake (page 138) and French 75 Jelly with Grapefruit (page 42), don’t require a lot of time, focus, or technique and could be made while also putting dinner on the table, doing laundry, or emptying the dishwasher (because you know, we all have lives). The moderate ones, like the Souffléed Lemon Bread Pudding (page 325) and Walnut & Oat Slab Pie (page 273), are a bit more involved but provide learning and entertainment in the kitchen without being all-day affairs. No matter the difficulty level or time commitment, each recipe is streamlined so it comes together as efficiently as possible!

The Details:

  • by Claire Saffitz
  • Hardcover, 368 Pages
  • 100 dessert recipes, all marked by difficulty
The Chef:
  • Claire Saffitz is the bestselling author of Dessert Person and host of the cookbook companion YouTube series Dessert Person. After graduating from Harvard University, she 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 with her husband and two cats where she also contributes to NTY cooking. She used to be the host of Bon Appétit's Gourmet Makes and Baking School, both on YouTube and iTunes, and contributed stories and recipes to the print magazine.