Dessert Person
Recipes and Guidance for Baking with Confidence: A Baking Book
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5.0 • 1件の評価
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- ¥250
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- ¥250
発行者による作品情報
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 WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious
“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.
PUBLISHERS WEEKLY
"I wrote this book to celebrate and defend my love of desserts," writes Saffitz, pastry chef and host of Bon App tit's Gourmet Makes YouTube show, in her exceptional debut cookbook. Chapters are divided into types of baked goods, such as pies and tarts, and bars and cookies, and the recipes are thoughtfully organized by their difficulty level: in loaf cakes and single-layer cakes, for example, one of the "very easy" recipes is almond butter banana bread, and toward the end of the section is a recipe for a pineapple and pecan upside-down cake of "moderate" difficulty. Novices in particular will appreciate the helpful footnotes Saffitz shares; for instance, when baking a tarte tatin, she writes: "Very firm, fresh apples could take twice as long to soften than... apples from the supermarket," and for her buckwheat blueberry skillet pancake, she explains that cooking a third of the batter before adding the rest "creates a platform for the berries, so they don't sink to the bottom." But it's not all confections, and Saffitz devotes a valuable chapter to savory recipes, such as caramelized endive galette and pull-apart sour cream and chive rolls. This should become a go-to reference for any home baker.
