What's for Dessert

Informationen zum Autor Claire Saffitz is the bestselling author of Dessert Person and host of the cookbook companion YouTube series Dessert Person . After graduating from Harvard University, she 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 with her husband and two cats. Klappentext Filled with decadent delights to satisfy any sweet tooth, this all-new collection of straightforward and simple recipes for dessert people is filled with loads of troubleshooting advice that readers have come to count on. Leseprobe "What's for dessert?" It's a nightly refrain in our house. Without fail, as soon as dinner is done and before the plates are cleared, I turn and ask my husband, Harris, this question with a mix of eagerness and excitement. When I'm deep in recipe-testing mode, there's a certain tongue-in-cheekiness to the question, since we might already have a cake or pastry sitting on the countertop. But on other nights, the answer is open-ended. Dessert could be a piece of cookie dough pulled from the freezer and baked, or a spoonful of hot fudge or caramel sauce scooped from a jar in the fridge. Absent any of these options, we get creative. Harris might schmear a little chocolate-hazelnut spread over a graham cracker or whip up a glass of chocolate milk. Or, we simply dip out to our corner bodega for an ice cream bar. Whatever dessert is, I have to have it, and savoring it is a ritual Harris and I always look forward to sharing. Asking what's for dessert? is more than a nightly routine, it's a personal exercise. It prompts me to imagine all the ways I can bestow myself and those around me with (edible) pleasures and comforts. Conceiving an answer and bringing it to life are acts of self-care and care for others. During the pandemic, when many of our normal sources of enjoyment disappeared, the question took on new import. I found myself at home thinking of new and creative ways I could add a little sweetness to daily lifeliterally. Historically, dessert to me has always meant something baked, but this book expands that definition. Here I embrace a wide variety of desserts, from those cooked on the stovetop to those chilled in the freezer or refrigerator, as well as those served largeformat and individually, free-form and composed. Whether you're into flambés, soufflés, or simple loaf cakes, there's a happiness-inducing dessert here for everyone. In celebrating this vast and beautiful spectrum, this book offers over 100 different answers to that all-important question: What's for dessert? I hope that the breadth of recipes in this book inspires you to discover new ways of being a dessert person (or to become one, if you're not already), but I know this won't happen unless you actually want to prepare the recipes at home in your own kitchen. With that in mind, I take into account home bakers' time, space, and budget limitations in an effort to make each recipe as approachable as possible. None requires a stand mixer and only about half require a hand mixer, meaning a great number are makeable entirely by hand. Like many people, I experienced a degree of burnout in the kitchen after preparing so many meals at home in the early months of the pandemic. This diminished ambition became an asset while I was developing the recipes for this book. It drove me to employ store-bought ingredients both thoughtfully and strategically, and to focus on simple, make-ahead recipes with wide margins of errorwhat Harris calls cook's desserts. Not only can every person find a dessert here to suit their tastes, they can find one to match the time and energy they want to invest as well (see Recipe Matrix on pages 89). Though none of the recipes in this book rises to the occasion of a project, they range in difficulty level from 1 (Very Easy) t...

Auteur

Claire Saffitz is the bestselling author of Dessert Person and host of the cookbook companion YouTube series Dessert Person. After graduating from Harvard University, she 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 with her husband and two cats.

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Filled with decadent delights to satisfy any sweet tooth, this all-new collection of straightforward and simple recipes for dessert people is filled with loads of troubleshooting advice that readers have come to count on.

Résumé
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.

Échantillon de lecture
"What's for dessert?"

It’s a nightly refrain in our house. Without fail, as soon as dinner is done and before the plates are cleared, I turn and ask my husband, Harris, this question with a mix of eagerness and excitement. When I’m deep in recipe-testing mode, there’s a certain tongue-in-cheekiness to the question, since we might already have a cake or pastry sitting on the countertop. But on other nights, the answer is open-ended. Dessert could be a piece of cookie dough pulled from the freezer and baked, or a spoonful of hot fudge or caramel sauce scooped from a jar in the fridge. Absent any of these options, we get creative. Harris might schmear a little chocolate-hazelnut spread over a graham cracker or whip up a glass of chocolate milk. Or, we simply dip out to our corner bodega for an ice cream bar. Whatever dessert is, I have to have it, and savoring it is a ritual Harris and I always look forward to sharing.

Asking “what’s for dessert?” is more than a nightly routine, it’s a personal exercise. It prompts me to imagine all the ways I can bestow myself and those around me with (edible) pleasures and comforts. Conceiving an answer and bringing it to life are acts of self-care and care for others. During the pandemic, when many of our normal sources of enjoyment disappeared, the question took on new import. I found myself at home thinking of new and creative ways I could add a little sweetness to daily life—literally.

Historically, dessert to me has always meant something baked, but this book expands that definition. Here I embrace a wide variety of desserts, from those cooked on the stovetop to those chilled in the freezer or refrigerator, as well as those served largeformat and individually, free-form and composed. Whether you’re into flambés, soufflés, or simple loaf cakes, there’s a happiness-inducing dessert here for everyone. In celebrating this vast and beautiful spectrum, this book offers over 100 different answers to that all-import…