What’s for Dessert: Simple Recipes for Dessert People

In her sequel to Dessert Person, Saffitz delivers a new round of delights. Fans will love that her time vs. difficulty matrix is back, along with the equipment lists and serving and time information that accompanies each recipe, there so bakers of all skills don’t bite off more than they can chew. Chapters go beyond cakes, pies, cookies, and bars and also include frozen and stovetop desserts, as well as an eclectic mix of oven desserts such as pavlovas and meringues. The final chapter offers a primer that helps bakers create building blocks for the desserts, while also teaching essential techniques such as using a double boiler, creaming butter and sugar, and using a piping bag. “Can I?” sidebars answer questions readers may have about changing pan sizes, making sweets ahead, and creating variations. The colorful design and photography are a nod to vintage cookbooks and match the fun the recipes inspire.