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What's for Dessert: Simple Recipes for Dessert People: A Baking Book

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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. Read more

Publisher ‏ : ‎ Clarkson Potter (November 8, 2022)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 368 pages


ISBN-10 ‏ : ‎ 1984826980


ISBN-13 ‏ : ‎ 85


Item Weight ‏ : ‎ 3.6 pounds


Dimensions ‏ : ‎ 8.25 x 1.22 x 11.3 inches


Best Sellers Rank: #5,814 in Books (See Top 100 in Books) #16 in Seasonal Cooking (Books) #36 in Baking (Books) #63 in Quick & Easy Cooking (Books)


#16 in Seasonal Cooking (Books):


#36 in Baking (Books):


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Top Amazon Reviews

    • This book is more approachable than the first book, Dessert Person
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
Review Image by Liv Martin Liv Martin
I love Claire’s first book Dessert Person and I got her second book What’s for dessert as soon as it got out. First of all, this book includes 100 wonderful recipes and they are at an easier level in general. In the book D.P., there are quite a few recipes that needed food processor or a stand mixer, and some of the recipes can be quite challenging. For example, some recipes may take 5 hours to prepare, and with different equipments involved. sometimes with little ones to care for in the house, it’s hard to devote so many hours to make a dessert that’s too time consuming. I have never made the pancake in the DP book because I just can’t spend an hour and a half in preparing for pancakes besides breakfast. Secondly, this new book WFD, only requires hand mixer as the equipment. Even though I would still use my stand mixer for some recipes, it’s not a must have. It’s also nice knowing I don’t have to turn the whole kitchen upside down to make a dessert on a rainy day. However I do enjoy the DP book still for some challenging recipes at times. So far I have made 2 desserts from this book: blueberry buckle and tiramisuy icebox cake, they both turned out great. The instructions are clear and straightforward and I watched the YouTube videos to visualize the procedure before I get started. I would also read the instructions a few times before I started making the dessert, just to make sure I didn’t have to run to the grocery store in the midst of making the dessert and to make sure I fully understand how each step was done. Thirdly, this book has a special section talking about how things work, like how to cream butter and how to watch for the cream when it’s being whipped. I truly enjoyed learning “why” besides simply learning “how” when I make things. I have learned so much from Claire and I feel I got more intuition in making desserts now. Lastly, I really love the way Claire’s recipes are, they are not loaded with sugar like the desserts I got from grocery stores. Instead, her desserts are loaded with complex flavor that supports the theme of the dessert. For example, I just tried the Lemon bunt cake recipe lately and the olive oil in the cake just totally carried out the fragrance of the lemon and the olive oil itself. The glaze on the cake made a crunchy outer layer of the cake and the olive oil made the cake sooo moist! I never liked store bought lemon cakes but this Lemon bunt cake I made is almost gone in one day!!!! I also made the marbled cake with sprinkles on it, and the icing had “tangzhong” in it (it’s a mixture of flour milk and sugar cooked slowly on stove top), and that made the icing tastes like marshmallow. I always thought tangzhong is for bread only but to put it in the icing of the cake is just a genius trick. Claire really got a great taste and she’s so talented in developing such a wonderful book. I never liked desserts before I got her books, but now I look forward to make at least one dessert every week for my family and friends. My friends started calling me dessert queen because they loved the desserts I made so much, and I give total credit to Claire. Update: I have made quite a few recipes since then and they all turned out great. I like to make dessert for a big gathering and it’s always a big hit. The desserts are not super sweet like the ones you get in a bakery shop, but they are filled with complex flavors. There’s a fennel & olive oil cake, with black berries in the cake that’s really great. It’s very easy to make but the flavor is complex because of the fennel, olive oil, lemon zest, and black berries. The olive oil has a special flavor that got carried out perfectly by the lemon juice and zest, and with every bite the blackberries inside and on top of the cake gave out a different texture and fruity taste to the cake. After I finished eating the piece I can taste the subtle flavors of fennel in my mouth, which is a decent flavor. The body of the cake is so soft and light that reminds me of Nothing Bunt Cake, but a lot less sweet than their version. There’s also the banana toffee pudding being my favorite, and you can check it out on Claire’s YouTube channel, it’s definitely worth a try, and you’ll see why it’s my and many of my friends favorite recipe. Please let me know if my review is helpful and I will update my review when I try more recipes. ... show more
Reviewed in the United States on March 8, 2023 by Liv Martin Liv Martin
    • Quality Product
The recipes are great. The reason I purchased the book was for one recipe in particular. The cinnamon-&-Sugar Apple Pie., I Love it!! My cousin had it and wouldn't give it to me.
Reviewed in the United States on October 21, 2024 by Woodworx
    • Great book
The book is not only informative but beautifully done. Great pictures, quality material, and delicious desserts
Reviewed in the United States on October 3, 2024 by D. Carlton
    • Detailed instructions
Review Image by NVM NVM
I love Claire Saffitz. She reminds me of a low key Phil Hartman in SNL The Anal Retentive Chef. It’s a good thing! She’s not that over the top but her recipes are detailed and I love that. They are also delicious! I like the pictures and recipes in her Dessert Person book more but the recipes in this book don’t require a stand mixer. Hand mixer is enough. I recommend both of her books. They are great tasting recipes. ... show more
Reviewed in the United States on July 26, 2024 by NVM NVM
    • Claire has done it again
Long time fan of Claire. Her style, palette and ability to teach while creating delectable desserts is why I’m a super fan. Her second book has easier recipes and more supplementary and useful information like Can I make ahead, substitute or omit specific ingredients. She has the recipe difficulty matrix again in this book, which is very handy. She takes a lot of care to explain basic techniques, the proper order and why and what to look out for. I doubt I’ll look at any other pastry chef’s cookbooks especially if they have less detail than her books. This is worth it if you like desserts that are seasonal and overall less cloyingly sweet. And genuinely want to learn techniques that she employs. The fact that she also creates videos on YouTube that compliment her book is genius. Before purchasing this book I made crème brûlée based on her YouTube video and it was unbelievably good, if that’s not a testament to a good teacher and creator I don’t know what other proof you need. If you hesitate buying her book, watch one of her videos and try the recipe, her book is well worth having instead of pausing the video every 10 seconds. Wonderful and meticulous work, as always, beyond happy to support her and see her thrive beyond BA. ... show more
Reviewed in the United States on December 6, 2022 by Coco
    • good book
I love the book and will use it a lot
Reviewed in the United States on September 18, 2024 by LW
    • great recipes, ugly photos
Claire Saffitz is a baking icon and her well-written recipes don't disappoint. I love her careful discussion of technique. But I've never had such a negative reaction to the photography in a cookbook! They went with super-saturated colors, lots of neon and primary colors, lots of busy print plates and tablecloths. In my opinion, it does not show the food to good advantage and even looks downright unappetizing sometimes. Lots of weird overhead shots, which is not how we normally see food at all. So, a good cookbook with artistic choices that don't work for me. I actually don't like looking at this book. ... show more
Reviewed in the United States on April 9, 2023 by mwmama
    • Claire’s books are a must have for anyone who wants to learn to bake
Claire’s books are honestly my favorite in my cook book collection. They are great recipes and they turn out great and are very well explained. She raises the bar on how cook books should be written
Reviewed in the United States on April 5, 2024 by Lucy

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