---
product_id: 181341604
title: "Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book"
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---

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

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Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book [Saffitz, Claire] on desertcart.com. *FREE* shipping on qualifying offers. Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book

Review: Best cookbook I’ve ever owned. - I read a lot of reviews before I bought this book. Another reviewer said that the reviews by people who got a free copy were fake because it had only been out for a month or so. Well, I got this book less than 7 weeks ago (I paid for it myself) and I’ve made over a dozen recipes (!) since then, and ~5 of them multiple times. I’ve been joking that it’s the best book I’ve ever owned and with each recipe, that declaration is less of a joke.... it’s just that amazing. The almond poppyseed cake is the one I’ve made the most, and I will say I add more powdered sugar to the glaze so it sets thicker. But mostly I’ve made everything by the book. The recipe matrix at the front of the book really *is* amazing, but my favorite part of the book is the recipe descriptions. They are so well written. I’ve made the following recipes: brioche + brioche pigs in a blanket, almond poppyseed bundt cake, kabocha turmeric tea cake, seedy maple breakfast muffins (I call them Birdseed Muffins), the oat pecan brittle cookies, chocolate chip cookies, focaccia, malted brownies, rough puff pastry, palmiers, buttered pie dough, creamy greens & baked eggs pie, skillet buckwheat blueberry pancake, classic birthday cake, cream cheese frosting, miso buttermilk biscuits, and rice pudding cake with mango caramel. My favorites have been the almond poppyseed cake. seriously, it’s SO good.... I’ve given whole ones to loved ones as well as slices of it, and everyone who tries it is obsessed with it. I had to buy some sturdy cake rounds & boxes because I know I will be giving this cake to so many people this year! Okay, back to the list of standouts— I also loved the pecan oat brittle cookies (quite a few steps but one of the best cookies I’ve ever had), the rice pudding cake with mango caramel (one of the best desserts I’ve had since my last trip to France a few years ago- I cooked it and baked it a bit longer than the recipe), the brioche pigs in a blanket, and the buckwheat blueberry skillet pancake. Only a few were so-so, and no total flops (at least not yet— I’m more of a beginner at baking so I’m sure I’ll encounter some flops at some point). Most recipes do take at least a few hours from start to finish, but she often calls for ingredients to rest in the fridge at different points, so that contributes to a lot of the time. Some are pretty quick and easy though! It’s fun to try new techniques because her instructions are usually very thorough. And I like the ability to plan out making different parts of a recipe across a few days. After getting the book I discovered I her YouTube channel where she makes different recipes from the book, it’s been awesome to use as a reference for the recipes I also made. Trust the reviews from the people who got the book for free for their reviews. This really is good enough that you will want to make recipes from it as often as possible. There are so many more recipes I’m excited to try- the flourless wave cake, tarte tropezienne, carrot cake, thrice baked rye cookies, gateau basque, clam and fennel pizza..... every recipe looks incredible. I’m just sad I didn’t know about it until ~4 months after it was released!!!! Honestly, I could probably write a few thousand more words about why I love this cookbook but instead I am going to go make another recipe from the book (her lemon tart!). Update: in the time it took desertcart to approve my review, I made another recipe (which was technically three recipes?)- the lemon tart. Sweet tart dough, lemon curd, then the lemon tart recipe itself. It’s amazing and another standout. I love the layer of jam in between the tart shell and curd! And I love how tart the lemon curd is. Another win!!!
Review: Survey course from a master baker - “Baking with confidence” is an unexpected subtitle. Saffitz has an engaging camera presence precisely because of her humility; her anxieties and doubts in the kitchen are relatable. Of course she’s prepared to troubleshoot her mistakes— she’s a French-trained pastry chef, and a highly capable and resourceful educator. Where this book shines is where she gets to present recipes that she’s proud to have mastered— ones which meant something to her growing up, or in her culinary training, or in her efforts at recipe development at Bon Appetit and beyond. She’s the kind of author who will title a recipe “Foolproof Tarte Tatin” and then promptly undercut her own accomplishment (“Is this 100% foolproof? Probably not”). So what do we get? There’s an emphasis on fruit pies and tarts, which the author acknowledges are her favorites, with a variety of seasonal fruits, flavors and presentations. Several cakes. Several interesting cookie recipes, a brownie recipe or two (included, it would seem, because an editor felt a brownie recipe was necessary). It’s not just desserts, either; savory items include quick and yeasted breads (including a workhorse of a focaccia recipe, with several variations for toppings). Most are targeted at a motivated home cook, with a minimum amount of equipment and ingredients but perhaps a surplus of time in the kitchen (helpful recommendations are provided in the introduction, and the more time-consuming elements of recipes are clearly marked and organized). At the higher end of difficulty are French pastries— croissant, kouign-amann, croquembouche— which I’m not sure she expects many home cooks to succeed at, let alone attempt? Regardless, given the instructions in this book I could probably manage pastry cream and choux for cream puffs, or puff pastry for the palmiers. All steps in assembly, including those for several “foundational” recipes, are well-described and carefully, legibly photographed, with footnotes highlighting tips, tricks, and pitfalls to avoid. I’m pleasantly surprised by the representation of Jewish holiday desserts here: mondelbread, a honey cake, a flourless chocolate cake, hamentaschen. Babka, challah, and a third “babkallah” recipe which she developed for BA that sits somewhere in between; more basic recipes for bagels and bialys. There’s a gooey butter cake from St. Louis. This isn’t a gluten-free cookbook, but there are a few recipes here that are and would do. Special mention is deserved for the food styling and for Alex Lau’s photography; presentation overall is first-rate. I’m looking forward to taking on some new challenges from this book. Highly recommended.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #2,658 in Books ( See Top 100 in Books ) #7 in Christmas Cooking #8 in Comfort Food Cooking (Books) #16 in Baking (Books) |
| Customer Reviews | 4.9 4.9 out of 5 stars (8,600) |
| Dimensions  | 8.27 x 1.13 x 11.25 inches |
| Edition  | Illustrated |
| ISBN-10  | 1984826964 |
| ISBN-13  | 978-1984826961 |
| Item Weight  | 3.4 pounds |
| Language  | English |
| Print length  | 368 pages |
| Publication date  | October 20, 2020 |
| Publisher  | Clarkson Potter |

## Images

![Dessert Person: Recipes and Guidance for Baking with Confidence: A Baking Book - Image 1](https://m.media-amazon.com/images/I/916Uuo4Ta6L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best cookbook I’ve ever owned.
*by E***P on March 27, 2021*

I read a lot of reviews before I bought this book. Another reviewer said that the reviews by people who got a free copy were fake because it had only been out for a month or so. Well, I got this book less than 7 weeks ago (I paid for it myself) and I’ve made over a dozen recipes (!) since then, and ~5 of them multiple times. I’ve been joking that it’s the best book I’ve ever owned and with each recipe, that declaration is less of a joke.... it’s just that amazing. The almond poppyseed cake is the one I’ve made the most, and I will say I add more powdered sugar to the glaze so it sets thicker. But mostly I’ve made everything by the book. The recipe matrix at the front of the book really *is* amazing, but my favorite part of the book is the recipe descriptions. They are so well written. I’ve made the following recipes: brioche + brioche pigs in a blanket, almond poppyseed bundt cake, kabocha turmeric tea cake, seedy maple breakfast muffins (I call them Birdseed Muffins), the oat pecan brittle cookies, chocolate chip cookies, focaccia, malted brownies, rough puff pastry, palmiers, buttered pie dough, creamy greens & baked eggs pie, skillet buckwheat blueberry pancake, classic birthday cake, cream cheese frosting, miso buttermilk biscuits, and rice pudding cake with mango caramel. My favorites have been the almond poppyseed cake. seriously, it’s SO good.... I’ve given whole ones to loved ones as well as slices of it, and everyone who tries it is obsessed with it. I had to buy some sturdy cake rounds & boxes because I know I will be giving this cake to so many people this year! Okay, back to the list of standouts— I also loved the pecan oat brittle cookies (quite a few steps but one of the best cookies I’ve ever had), the rice pudding cake with mango caramel (one of the best desserts I’ve had since my last trip to France a few years ago- I cooked it and baked it a bit longer than the recipe), the brioche pigs in a blanket, and the buckwheat blueberry skillet pancake. Only a few were so-so, and no total flops (at least not yet— I’m more of a beginner at baking so I’m sure I’ll encounter some flops at some point). Most recipes do take at least a few hours from start to finish, but she often calls for ingredients to rest in the fridge at different points, so that contributes to a lot of the time. Some are pretty quick and easy though! It’s fun to try new techniques because her instructions are usually very thorough. And I like the ability to plan out making different parts of a recipe across a few days. After getting the book I discovered I her YouTube channel where she makes different recipes from the book, it’s been awesome to use as a reference for the recipes I also made. Trust the reviews from the people who got the book for free for their reviews. This really is good enough that you will want to make recipes from it as often as possible. There are so many more recipes I’m excited to try- the flourless wave cake, tarte tropezienne, carrot cake, thrice baked rye cookies, gateau basque, clam and fennel pizza..... every recipe looks incredible. I’m just sad I didn’t know about it until ~4 months after it was released!!!! Honestly, I could probably write a few thousand more words about why I love this cookbook but instead I am going to go make another recipe from the book (her lemon tart!). Update: in the time it took amazon to approve my review, I made another recipe (which was technically three recipes?)- the lemon tart. Sweet tart dough, lemon curd, then the lemon tart recipe itself. It’s amazing and another standout. I love the layer of jam in between the tart shell and curd! And I love how tart the lemon curd is. Another win!!!

### ⭐⭐⭐⭐⭐ Survey course from a master baker
*by Y***D on December 28, 2020*

“Baking with confidence” is an unexpected subtitle. Saffitz has an engaging camera presence precisely because of her humility; her anxieties and doubts in the kitchen are relatable. Of course she’s prepared to troubleshoot her mistakes— she’s a French-trained pastry chef, and a highly capable and resourceful educator. Where this book shines is where she gets to present recipes that she’s proud to have mastered— ones which meant something to her growing up, or in her culinary training, or in her efforts at recipe development at Bon Appetit and beyond. She’s the kind of author who will title a recipe “Foolproof Tarte Tatin” and then promptly undercut her own accomplishment (“Is this 100% foolproof? Probably not”). So what do we get? There’s an emphasis on fruit pies and tarts, which the author acknowledges are her favorites, with a variety of seasonal fruits, flavors and presentations. Several cakes. Several interesting cookie recipes, a brownie recipe or two (included, it would seem, because an editor felt a brownie recipe was necessary). It’s not just desserts, either; savory items include quick and yeasted breads (including a workhorse of a focaccia recipe, with several variations for toppings). Most are targeted at a motivated home cook, with a minimum amount of equipment and ingredients but perhaps a surplus of time in the kitchen (helpful recommendations are provided in the introduction, and the more time-consuming elements of recipes are clearly marked and organized). At the higher end of difficulty are French pastries— croissant, kouign-amann, croquembouche— which I’m not sure she expects many home cooks to succeed at, let alone attempt? Regardless, given the instructions in this book I could probably manage pastry cream and choux for cream puffs, or puff pastry for the palmiers. All steps in assembly, including those for several “foundational” recipes, are well-described and carefully, legibly photographed, with footnotes highlighting tips, tricks, and pitfalls to avoid. I’m pleasantly surprised by the representation of Jewish holiday desserts here: mondelbread, a honey cake, a flourless chocolate cake, hamentaschen. Babka, challah, and a third “babkallah” recipe which she developed for BA that sits somewhere in between; more basic recipes for bagels and bialys. There’s a gooey butter cake from St. Louis. This isn’t a gluten-free cookbook, but there are a few recipes here that are and would do. Special mention is deserved for the food styling and for Alex Lau’s photography; presentation overall is first-rate. I’m looking forward to taking on some new challenges from this book. Highly recommended.

### ⭐⭐⭐⭐⭐ Yes, you too are a Dessert Person!
*by E***E on October 20, 2020*

From the moment I heard Dessert Person would be released I excitedly pre-ordered it. I always gravitate to desserts in my cookbooks and in life which is one of the joys of adulthood. Claire’s exuberant and authentic personality shines through this labor of love cookbook. One thing I really appreciate, that speaks to Claire’s voice and the tenants of the Dessert Person cookbook (and life!), are an emphasis on dessert being “morally neutral”, the beauty of learning through doing, and accepting a “wabi-sabi” (understated simplicity and less is more) approach to baking. Encountering failure is OK and part of the process, though with Claire’s guidance and this collection of recipes there won’t likely be much failing involved. Despite cooking and baking daily, it’s refreshing to have an ally for simple pleasures and enjoying them without guilt. So far I have made the Ricotta Cake with Kumquat Marmalade and the Kabocha Turmeric Tea Cake, but I am looking forward to working my way through this book as the seasons change. All three recipes I made are perfect for Autumn baking and following nature’s seasons insures all of the ingredients shine in the most sophisticated way. They are not cloyingly sweet and really seem to use sugar to modify the natural flavors, so high-5 for that. There is a very handy matrix for the recipes organized through a time chart, which is a unique and useful feature for this cookbook. I also love the little notes under the recipes to educate the bakers as to the how’s and why’s for specifics in each recipe as well as the difficulty levels. All of these seemingly tiny details really show Claire’s attention to every small thing to ensure her recipes work and those using them will learn a few things along the way to build their own confidence in making fuss free and delicious treats. To my surprise, I also have received a free copy of Dessert Person from Clarkson Potter in exchange for a free and unbiased review. I will be passing it along to a friend who also loves to bake so we can worth through this together. This is one that will earn a place in the kitchen and not just sitting on the bookshelf. Highly recommended! Update : I've now also made the miso biscuits and they are a game changer. Wow! Seriously, this is a phenomenal resource with such a solid array of recipes.

## Frequently Bought Together

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*Last updated: 2026-03-05*