Dessert Person is, indeed, a book for someone who loves to bake. Not just the results of baking, but the process itself. And she wants to help you feel the same way.
Detailed recipes for everything from brown butter corn muffins and carrot cake to tarte tropézienne and an all-allium deep dish quiche put all these goodies within reach of thoughtful baker who’s willing to heed Saffitz’s cues (bake “until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed.”). There are American and European classics here—chewy molasses spice cookies on one spread, mondel bread on the next—but we’re more intrigued by the likes of a thrice-baked rye cookie, a preserved lemon meringue cake, and miso buttermilk biscuits.
Serious baking in all the best possible senses.
Hardcover. Color photographs throughout.