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Claire Saffitz

Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book Kindle Edition

by Claire Saffitz (Author) Format: Kindle Edition

8,246 ratings

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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.

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If you have a convection oven or want to use the convection setting, lower all the baking temperatures in the recipes by 25°F.
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Dessert Person, books on dessert, books on cooking, cooking books, baking books, claire saffitz

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“This is a wonderful book for experienced bakers—there are plenty of surprises and challenges—and an ideal one for beginners. Look at the Recipe Matrix, choose an easy recipe that doesn’t take much time, follow Claire’s directions, and chalk up your first win. If you’re not already a dessert person, Claire will make you one.”—Dorie Greenspan,��author of Dorie’s Cookies and Everyday Dorie��

“Claire Saffitz is a skillful and imaginative baker with a knack for writing beautiful recipes. Her gorgeous book will unleash the inner dessert person in a novice and inspire those who know their way around a pastry kitchen. It certainly has a place on my shelf.”—Claudia Fleming, chef and author of The Last Course

“ I’ve always been a fan of Claire’s work at Bon Appétit, and I am most definitely a dessert person, so this book really appeals to me. Her recipes all have modern twists of flavor, but at their core they are the familiar bakes we always want to get into the kitchen for.”—Claire Ptak, Violet Cakes director
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"Claire’s easier take on the French galette des rois will win over those who want to make one with less fuss, and have more fun doing it. If anyone can turn you into a dessert person, it’s Claire. You’ll want to make everything in this book, as I do.”—David Lebovitz,��author My Paris Kitchen and Drinking French

“If you know Claire (and how could you not?), gourmet Doritos and Skittles may come to mind, but she’s got so much more up her flour-dusted sleeve. From the subtle flavors of a pear and chestnut cake to miso-spiked buttermilk biscuits, Dessert Person is Claire’s personal dissertation on baking.”—Stella Parks, author of BraveTart: Iconic American Desserts

“ As a lover of all-things-dessert, I instantly identified the same in Claire—a sister in search for creative, delicious ingredients rooted in classic baking technique. She has that rare combination of creative generosity crossed with baking-professor that the very best authors can convey in a book, and it will make this one a classic.”—Elisabeth Prueitt,��founder, Tartine

“Dessert is last in a meal but first in many people’s hearts. It also, beneath the sweetness, requires a sophisticated mix of time management, architectural thinking, visual seduction, and unexpected restraint. As these recipes prove, Claire Saffitz has all of that, and more.”�š�ܱ��ٱ��Ǳ��
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“Does any chef have a more reassuring and trustworthy voice than Claire Saffitz? Equal parts tireless, hyper-organized technician and empathic cheerleader, Claire presents one of the most convincing arguments I've ever read for diving into the world of baking. If anybody can fell the wall that divides home cooks and home bakers, it's Claire, with her thoroughly modern yet classically elegant desserts.”—Natasha Pickowicz, Pastry Chef

“Exceptional . . . This should become a go-to reference for any home baker.”—Publishers Weekly (starred review)

About the Author

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.

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Introduction

I am a dessert person. I like cakes and cookies and pies and believe that no meal is complete without something sweet at the end. When a server asks me if I saved room for dessert, the answer is always “yes.” I walk to the corner bodega late at night for a piece of chocolate on the rare occasion that I don’t have any in my apartment. Whipped cream is my favorite food of all time.

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. I crave the tactile sensation of dough between my fingers. Rolling out a pie crust or cutting biscuits is my version of doing yoga. 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.

Another thing I hear people say is “I’m a cook but I’m not a baker,” as if cooking and baking are separate disciplines when, in fact, they are closely related. These kinds of statements reveal a bias against baking. While cooking is considered creative, passionate, and improvisational, baking gets labeled exacting, rigid, and nondeviating.

This book is a defense of baking. The recipes are modern interpretations of classic dishes and put unexpected twists on familiar flavors in an effort to demonstrate just how versatile and flexible baking can be (which is why you’ll find an entire chapter on savory baking as well). As a whole, I wrote this book as a friendly rebuke to anyone who thinks of baking as a lesser art that affords fewer creative opportunities.

I started my career in the test kitchen at Bon Appétit magazine, where I still work as a video host and occasional contributor, even though I am no longer on staff full-time. Working in the test kitchen taught me to develop recipes with a sensitivity to the realities and limitations that home cooks face. As much as you or I might love being in the kitchen, I know that it can feel like work. It requires time and money to shop for ingredients. It requires washing dishes. It requires patience and attentiveness. Most significantly, it requires practice if you want to be even remotely good at it.

One reason I suspect people who cook say they don’t, won’t, or can’t bake is because baking poses a particular challenge. Unlike cooking, where you can correct course and make adjustments as you go, baking is less forgiving. It requires an understanding of certain rules and principles. Ingredients combine and transform in unseen, mysterious ways inside the oven. Success never feels like a guarantee. It took years of practice for much of my anxiety about baking to abate, but despite all my professional experience, I sometimes still feel uneasy in the kitchen. Will the filling thicken enough? Is it browning too fast on the bottom? Did the center fully bake even though the tester came out clean? These feelings are normal, and Dessert Person is here to help!

I wrote this book to celebrate and defend my love of desserts, and also to empower reluctant home bakers to work with new ingredients, attempt new techniques, and bake with more confidence. Each recipe is carefully written to provide all the information necessary to achieve a successful result. I provide notes to help explain basic baking principles, like why the butter in pie dough should stay cold, or how to whip egg whites so they form firm peaks. My goal in explaining the hows and whys of each recipe is to demystify the baking process and make it more rewarding.

My approach to baking is similar to my approach to cooking, which means I use seasonal produce whenever possible. Fruit desserts are my preference, and I usually want whatever I’m making to check one or more of the following boxes: crispy, chewy, cakey, custardy, or buttery. Just like in cooking, I strive for balance in my sweets, which is why I especially love using bitter ingredients like tahini and unsweetened cocoa, since they combine with sugar in such interesting and delicious ways. By countering the sugar in my recipes with other bitter, sour, and salty flavors, I aim for desserts that are just sweet enough. A variety of pleasing textures is important, too, so you’ll notice lots of crispy-edged, chewy-in-the-center cookies and flaky-bottomed, cream-filled tarts.

You won’t find a lot of individually prepared desserts here, since composed dishes just aren’t as fun as shareable ones. I treasure the tiny thrill of setting down a whole burnished pie, glistening tart, or fluffy layer cake on a table surrounded by friends, and the spectacle of cutting into it. Even when it turns out a little wonky, dessert is always a centerpiece, an attention-grabber, and an object of excitement.

You will not find these recipes overwrought in terms of styling, either. I see no need to try too hard, make a fuss, or be overly precious when it comes to presenting a dessert. If it tastes good, it usually looks good, too. I want a homemade dessert to look homemade, not social media–perfect. Every recipe should still be beautiful—an artful dollop of whipped cream here, a scattering of sparkly sugar there—but I’m guided by the principle that any decoration, embellishment, or garnish should also enhance flavor.

Some of the recipes feature clever, unexpected elements or flavor��combinations, like the Preserved Lemon Meringue Cake (page 206) or Brioche Twists��with Coriander Sugar (page 229). A lot will look familiar, too. For example, I rely on the tried-and-true mix of buttery pastry and brown sugar in my recipe for Apple��Tart (page 91), since there’s simply no improving this combination. Whether it’s a recipe as unusual-sounding as Kabocha Turmeric Tea Cake (page 42), or as familiar as Chocolate Chip Cookies (page 133), I hope you’ll want to make many of these recipes again and again.

From simple Marcona Almond Cookies (page 127) to a complex Peach Melba��Tart (page 121), the breadth of desserts in this book means that everyone from the beginner to the veteran home baker will find a comfortable entry point. I rate the difficulty of each recipe on a scale from 1 (Very Easy) to 5 (Very Challenging). The easier recipes are designed to make even a novice baker feel like a pro without great effort, while the more challenging recipes are projects. For more on this ratings system, read How to Use This Book (and Be a Successful Baker) on page 17.

I’ve tried in each recipe, no matter the level of difficulty, to ease the burden for home bakers. I call for standard pan sizes whenever possible. Most ingredients are ones you can find at any well-stocked grocery store, and I make every attempt to minimize odds and ends. For example, a recipe will use the full 8 ounces of sour cream in a single container, rather than 7 or 9. I strive for each recipe to have a sense of self-containment and wholeness, meaning I won’t call for two ingredients where one will do.

This book asks you to spend time in the kitchen, but it also tries to make that experience fun and interesting. I hope that it leads already committed home bakers down a path of experimentation, creative expression, and maybe even stress reduction. I hope it gives novices the confidence they need to start learning and to feel less intimidated. And finally, I hope that it persuades any skeptics that baking is more adaptable and multifaceted than they thought. There are no “just cooks” out there, only bakers who haven’t yet been converted.

Self-identifying as a dessert person is my way of declaring that no foods are good or bad. Food holds no moral weight at all. Dessert is not “sinful,” and I don’t need permission from anyone, myself included, to enjoy it. This is a book filled with practical recipes for the home baker, but it’s also my personal meditation on the benefits and pleasures of living less restrictively. I hope that you not only make something from this book, but that you enjoy it, guilt-free, with family and friends. I am a dessert person, and we are all dessert people.

ASIN ‏ : ‎ B08479CCHP
Publisher ‏ : ‎ Clarkson Potter
Accessibility ‏ : ‎ Learn more
Publication date ‏ : ‎ Oct. 20 2020
Language ‏ : ‎ English
File size ‏ : ‎ 637.8 MB
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 363 pages
ISBN-13 ‏ : ‎ 978-1984826978
Page Flip ‏ : ‎ Enabled
�鶹�� Rank: #160,280 in Kindle Store (See Top 100 in Kindle Store)
- #7 in Dessert Cookbooks (Books)
- #142 in Dessert Cookbooks (Kindle Store)
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Claire Saffitz

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Claire Saffitz is a freelance recipe developer and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She is currently the host of the series Gourmet Makes on the Bon Appétit YouTube channel, where she uses her classical pastry knowledge to reverse engineer popular snack foods and candy.

Claire was born and raised in St. Louis, Missouri and now lives in New York City. She graduated with honors from Harvard University in 2009, studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, and completed her Masters degree in History at McGill University in 2014, where she focused on culinary History in the Early Modern Era.

Her first cookbook, Dessert Person, published by Clarkson Potter, debuts in October 2020. Dessert Person is a celebration of baking and pastry and all things sweet. But to Claire, being a self-described "dessert person" is also an attitude; it’s about embracing cooking and eating as fundamental sources of pleasure. This book empowers reluctant home bakers to bake with more confidence and approach food with greater joy, because anyone can be a dessert person -- even people who think they’re not.

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Customers find the content of the book wonderful, perfect, and awesome. They say the recipes are clear, simple, and easy to understand. Readers also appreciate the visuals, saying the book is beautiful and the pictures are loads of beautiful. They also describe the desserts as delicious, innovative, and the best coconut cake they'll ever try.

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Content Recipe difficulty Visuals Desserts Illustrations

25 customers mention "Content"25 positive0 negative

Customers find the content of the book wonderful, perfect, and awesome. They mention it has great tips and easy-to-follow recipes. Readers also say the first section is interesting and fun.

"...Pictures of everything which is very important in a cook book!!! Great book" Read more

"Great cooking book! Love how it's possible to get cooking tips from the author on Youtube too! Both are very interesting and fun!" Read more

"...I love the first section of the book...." Read more

"This book is a masterpiece...." Read more

20 customers mention "Recipe difficulty"20 positive0 negative

Customers find the recipes in the book clear, simple, and easy to understand. They say the instructions are detailed without being daunting. Readers also mention the chocolate cookie recipe is the best ever.

"Great recipes that I’ve tried so far have been great" Read more

"...The recipes themselves are well written and easy to follow. No matter their level of difficulty, they’re accessible and inviting...." Read more

"Love it! Recipes that range from 1 (very easy) to 5 (very difficult). Everything is easy to understand." Read more

"...She also puts in difficulty ratings so you know beforehand how hard it will be...." Read more

11 customers mention "Visuals"11 positive0 negative

Customers find the visuals in the book beautiful. They mention the instructions are clear and complete, and the pictures are loads of beautiful. Readers also say the recipes are creative, unique, and fresh.

"Beautiful book, but some measurments and time seem off..." Read more

"...It's well constructed, thick, the colours are very nice. It makes a great addition to the stack in my kitchen...." Read more

"...most, but the photos, writing, and colour palette made Dessert Person exquisite just to flip through...." Read more

"This is an excellent book, beautiful and with great recipes. However, recommended for experienced bakers...." Read more

5 customers mention "Desserts"5 positive0 negative

Customers find the desserts in the book delicious, attainable, and innovative. They mention the coconut cake is the best they'll ever try.

"Delicious and attainable recipes..." Read more

"...The coconut cake is so much work but god damn the best coconut cake you'll ever try. I love that there's tips at the bottom of the pages...." Read more

"I loved this book. Claire Saffitz is a perfectionist. Love her desserts" Read more

"...Claire's recipes are innovative and delicious." Read more

4 customers mention "Illustrations"4 positive0 negative

Customers appreciate the illustrations in the book. They mention they're great recipes, pictures, and simple instructions.

"Excellent like her other books Pictures of everything which is very important in a cook book!!! Great book" Read more

"...The recipes are incredibly tasty and varied with great photos and even better tips for checking on things while they're baking with more than just..." Read more

"Great recipes, pictures and simple instructions...." Read more

"Love the photos..." Read more

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Great Baking Recipe Book!
Reviewed in Canada on January 23, 2025
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Love it! Recipes that range from 1 (very easy) to 5 (very difficult). Everything is easy to understand.

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Dr. Alex, PhD
I only got it yesterday and it is already my favourite cookbook
Reviewed in Canada on May 25, 2021
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You can clearly tell this was written by someone that is passionate not only about cooking, but about helping others. If you have seen Claire's videos, this book has a very similar vibe to it. I love the first section of the book. It shows you a lot of the basics and indicators so that when you have to use them in a recipe you know exactly what Claire intends. She also puts in difficulty ratings so you know beforehand how hard it will be.

I have already made the focaccia following her youtube video and it turned out amazing on the first try. I was nervous about trying different topping combinations without knowing what to do, but the book has a few topping combinations to try.

If you are on the fence about buying this book and like her videos, you need to buy it. If you haven't seen her videos and are unsure, go watch them and you will be convinced.

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Carrie Bryant
Baking book
Reviewed in Canada on July 22, 2024
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Excellent like her other books
Pictures of everything which is very important in a cook book!!!
Great book

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Jason Field
Love it!
Reviewed in Canada on July 29, 2024
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Great recipes that I’ve tried so far have been great

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Jordan T.
Great book brimming with fun recipes - absolute slam dunk
Reviewed in Canada on December 12, 2020
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I'm a huge fan of Claire so I knew this book would be an instant slam dunk. I'm not crazy about the book's name, but boy is this book amazing otherwise. It's well constructed, thick, the colours are very nice. It makes a great addition to the stack in my kitchen. The recipes are incredibly tasty and varied with great photos and even better tips for checking on things while they're baking with more than just the amount of time. I plan on making as many as I can to send to my family and friends this holiday.

I can't wait to see what's next for Claire and I eagerly await each week's episode from her Youtube series where she cooks through this book.

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Blair MacDonald
My Favourite Cookbook
Reviewed in Canada on August 25, 2022
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I received this as an anniversary present last December and have used it numerous times - including for my kids' birthday cakes! I've been a huge fan of Claire's YouTube videos and was ecstatic when I got this book. The instructions are easy to read, the videos are a great backup and I'm enjoying going out of my comfort zone! Loving the new ingredients I've discovered and we have new favourite cookie recipes... including the chocolate chip one. Can't wait to get the newest book!

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Blair MacDonald

My Favourite Cookbook

Reviewed in Canada on August 25, 2022
I received this as an anniversary present last December and have used it numerous times - including for my kids' birthday cakes! I've been a huge fan of Claire's YouTube videos and was ecstatic when I got this book. The instructions are easy to read, the videos are a great backup and I'm enjoying going out of my comfort zone! Loving the new ingredients I've discovered and we have new favourite cookie recipes... including the chocolate chip one. Can't wait to get the newest book!

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Victor Hugo
Great book, just a problem with the cover of the book
Reviewed in Canada on October 22, 2020
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The book is amazing in itself, my only downside is that the cover of the book came already tored in the inside, which is a little saddening

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Victor Hugo

Great book, just a problem with the cover of the book

Reviewed in Canada on October 22, 2020
The book is amazing in itself, my only downside is that the cover of the book came already tored in the inside, which is a little saddening

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Rosie
My new favourite recipe book
Reviewed in Canada on November 16, 2020
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This book is a masterpiece. I know the recipes are what matters most, but the photos, writing, and colour palette made Dessert Person exquisite just to flip through. In a time where there are a million free recipes online, there is an indescribable value in physical recipe books like Dessert Person. And the recipe matrix at the beginning? Genius. All cookbooks should have those.

The recipes themselves are well written and easy to follow. No matter their level of difficulty, they’re accessible and inviting. The recipes are also creative, unique, and fresh. There’s a healthy mix of elegant classics with a twist, and new adventures in baking. I’m particularly excited to try the Kouign Ammans.

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mina
I am a Dessert Person
Reviewed in France on September 29, 2024
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I've been baking Claire's youtube recipes for a while now so I wanted to buy her book. I baked the carrot cake yesterday and oh my goodness the cake is amazing so moist so rich so perfect. I cannot wait to make more stuff from this book

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Gianna Real
Excelente libro, recetas muy ricas
Reviewed in Mexico on November 16, 2024
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Sigo a Claire Saffitz en YouTube desde hace unos años, me gustan sus videos y por eso quise comprar su libro.
Sus recetas están bien explicadas, con imágenes en algunos casos donde la receta es un poco más elaborada. Incluye ingredientes tanto por volumen como peso, técnicas básicas.

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CH
A beautiful and clever cookbook
Reviewed in Australia on December 4, 2020
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I love this book. Like almost everybody purchasing the book, I'm a fan of Claire's from her work with BA. I appreciate the metric ingredient measurements, diverse range of recipes and thorough method and tips. Despite being called Dessert Person, it does have a couple of bread and savoury recipes, which are welcome (some people seem to be taking issue with this). I've made one recipe (maple walnut buns) and it was a success - I'll be making many more! She's just started a YouTube channel for videos of recipes from the book - such a helpful accompaniment to the pictures.

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berlinshopper
Erstaunliches Buch!
Reviewed in Germany on January 20, 2021
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Ich habe dieses Buch als Geschenk für meine Mutter gekauft, die eine erstaunliche Bäckerin ist. Ich backe überhaupt nicht, aber ich bin ein begeisterter Esser. Ich habe das Buch durchgeblättert und es ist sehr detailliert und beginnt mit den Grundlagen, dem, was Sie brauchen, einigen Techniken usw.

Ich habe Claire immer gemocht und denke, sie ist eine sehr einzigartige Köchin, was aus den einfallsreichen und interessanten Rezepten aus dem Buch hervorgeht.

Ich liebe das Buch auch optisch, es ist sehr angenehm für das Auge. Es ist super informativ und sehr groß, ich war sehr beeindruckt.

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Moth
a good staple cookbook
Reviewed in the United States on April 17, 2025
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i absolutely adore claire and her recipes are so clear and concise. the amount of variety in here, especially for a dessert themed cookbook, is so genuinely nice. i recently made the focaccia recipe and it came out so fluffy and perfect.

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Erstaunliches Buch!

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