Dessert Person: Recipes and Guidance for Baking with Confidence, ISBN: 9781984826961
Dessert Person: Recipes and Guidance for Baking with Confidence
  • By (author) Saffitz Claire

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Brief Description

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution
“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

 

Review

“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 

Dessert is last in a meal but first in many people’s hearts & beneath the sweetness, requires a sophisticated mix of time management/architectural thinking/visual seduction & unexpected restraint. As these recipes prove, Claire Saffitz has all of that, and more.”—Questlove

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Book Details
Publisher:
Clarkson Potter Publishers
Binding:
Hardcover (368 pages)
Date of Pub.:
Oct 20, 2020
Edition:
-
Language:
English
ISBN:
9781984826961
Dimensions:
3.05 H x 27.94 L x 21.08 W cms
Weights:
1,520.00g

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.

Claire Saffitz: 

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.

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.

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Dessert Person: Recipes and Guidance for Baking with Confidence, ISBN: 9781984826961  
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