Unlock Your Inner Baker: Delicious Dessert Recipes and Expert Guidance for Baking with Confidence

Eleni O'Dwyer: Great bakes for all levels of ability

United Kingdom on Sep 08, 2023

Koko: I just made the banana almond butter bread a few days ago and it was delicous! It was eaten so fast, I didn't even get to take a photo of it! It was so good I thought i'd come leave a review for the cookbook! The layout is easy to read and follow. And I just love that the recipes show how to store them and how long they last. That is always one of my most common questions when looking at recipes, how do I store it and for how long? In the fridge? On the countertop? Sealed? Lightly sealed? I'm sure a lot of you can relate. Highly recommend!

United States on Jul 26, 2023

Fredric Thulin: Mycket nöjd med leverans och produkt 🙏

Sweden on Mar 31, 2023

catherine york: Claire Saffitz has written a fabulous book about baking and pastry-making with clear easy-to-follow steps. She helpfully grades the recipes so that beginner bakers can choose easier recipes to start off with and move up to more technically challenging preparations as their ability and confidence improves. But even seasoned baker's will find recipes to whet their appetite such as the Breton Kouign Aman or even the deceptively complex foccacia.
The photography complements the writing which is clear and precise as befits a recipe book of this calibre.
I really recommend this cookery book as an indispensable addition to any personal collection.

France on Jan 11, 2023

Marta L.: O livro é ótimo como ferramenta de aprendizagem, só olhar para as fotografias provoca gula e vontade de experimentar fazer, equilibrando a vertente de livro de referência e de livro de mesa.
O livro veio solto dentro de uma caixa com mais produtos, sem qualquer tipo de proteção para a capa dura (uma embalagem de plástico ou envelope de cartão), pelo que o canto inferior direito ficou dobrado e a capa tem pequenas "mossas". É também importante salientar que há um corte de xizato feito no meio da contracapa (provavelmente feito por alguém a abrir a embalagem).
Recomendo a 100% a compra do livro (que infelizmente não foi traduzido para a minha língua materna), mas o seu transporte e manuseamento não foram feitos devidamente.

Spain on Oct 27, 2021

Liv MartinLiv Martin: The directions are very clear and straightforward, and the ingredients are easy to find. I have very little experience in baking yet I baked a few things which I would feel comfortable to give out to family and friends.

However there are times that the results are not as good as expected, and I learned that I need to follow all the steps thoroughly and the goal is still achievable. I am currently challenging myself to bake stuff that are “moderately” difficult according to the book, 3/5, with 5 being the very challenging level.

Some recipes are very involved and took me many hours to work on, but the outcome is very rewarding. I still can’t make a lemon tart pie that can stay its shape after being cut, but the flavor is still great. I spent almost five hours on the babka recipe yesterday but it is literally the best bread I have had for a while.

I bought a food processor and a Kitchen Aid mixer after I got this book. There are many many recipes in the book that needs these tools. There are desert that you can make without them, but they are mostly very basic (seedy breakfast muffins, pancakes, banana bread, chocolate chip cookies, etc). Don’t get me...

United States on Jul 21, 2021

E PE P: 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...

United States on Mar 27, 2021

NicolaNicola: Chiunque conosca la testata giornalistica di cucina "bon appétit" avrà indiscutibilmente fatto la conoscenza di Claire Saffitz e della sua serie di video "Gourmet Makes", nella quale Claire realizza "da zero" e migliora gli snack americani - e talvolta italiani - più popolari. L'autrice rientra facilmente nella categoria di una persona precisa, emotiva e incoraggiante, tratti che sono facilmente riconoscibili nel libro stesso e nella sua prefazione: prima del ricettario ogni strumento, ingrediente e preparazione "base" trova accanto a sé una sua descrizione e in ogni ricetta vengono indicati pedissequamente i tempi, gli ingredienti e le preparazioni; l'autrice incoraggia il novizio a non impazzire davanti ad una ricetta non riuscita, ma di continuare a provare. Il libro, ovviamente, non deve essere considerato come un manuale di alta pasticceria, ma un periodo di formazione cartaceo che segue i vostri ritmi e non pretende grandi sacrifici o sforzi.
Vorrei anche sottolineare che questo libro non è nemmeno un ricettario, ma bensì una guida che insegna con la pratica: infatti, ha l'obbiettivo di convertire chi si ritiene una persona specializzata solo nella cucina "classica"...

Italy on Nov 25, 2020