What's for Dessert
Simple Recipes for Dessert People: A Baking Book
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5.0 • 3 Ratings
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- $4.99
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- $4.99
Publisher Description
JAMES BEARD AWARD NOMINEE • NEW YORK TIMES BESTSELLER • A love letter to dessert by the New York Times bestselling author of Dessert Person
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Vice, Saveur, Mother Jones
“Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz
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. 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.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. 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.
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"Asking ‘what's for dessert?' is more than a nightly routine, it's a personal exercise," writes YouTube culinary star Saffitz (Dessert Person: Recipes and Guidance for Baking with Confidence) in this scrumptious dessert collection. The mouthwatering options—easy apple galette, classic sundae bombe, and cocoa-chestnut brownies among them—are beginner friendly, and Saffitz is mindful of bakers' time, space, and budget limitations; none of the recipes require a stand mixer, and many have a considerable shelf life (the crystallized Meyer lemon bundt cake, if well wrapped and stored at room temperature, keeps for up to one week and will "improve in flavor and texture over the first couple of days"). Many of the chilled and frozen desserts incorporate coffee or fruit, as with a tiramisu-inspired icebox cake that calls for instant coffee granules, and a panna cotta that includes Fuyu persimmons. Pastry offerings provide unique takes on familiar treats, notably with doughnuts made of sour cream cake and finished with chocolate, strawberry, or vanilla frosting. Helpful tips include how to bake with "less anxiety" (visualize the process from start to finish before attempting a recipe), and the step-by-step instructions with photos will be a boon for novices. This is a no-brainer for home bakers in need of reliable and delicious go-tos.
