“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
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. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
- by Claire Saffitz
- Hardcover, 368 Pages
- Includes recipes, as well as mentions 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
- 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.
- From Saffitz: "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... 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."