Dessert Person Book Reviews
Dessert Person by Claire Saffitz Book Summary
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.
Book Name | Dessert Person |
Genre | Methods |
Author | Claire Saffitz |
Published | 20 October 2020, Tuesday |
Language | English |
E-Book Size | 631.68 MB |
Dessert Person (Claire Saffitz) Book Reviews 2024
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Download Link | Book Format |
dessert-person-ebook.pdf | |
dessert-person-ebook.epub | EPUB |
dessert-person-ebook.kindle | KINDLE |
Dessert Person E-book (PDF, PUB, KINDLE) Download
Dessert Person ebook dessert-person (631.68 MB) download new links will be update!
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Summary of Dessert Person by Claire Saffitz
The Dessert Person book written by Claire Saffitz was published on 20 October 2020, Tuesday in the Methods category. A total of 105 readers of the book gave the book 5 points out of 5.
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