![]() “I ended up making a lot of desserts that I had never really made before because they felt a little bit dated. To that end, she pushed herself to explore the unfamiliar: puddings and flambéed desserts, such as cherries jubilee, bananas flambé and crêpes suzette and egg-based desserts, including mousses and semifreddos.ĭeveloping the recipes was a challenging but interesting process, she says. While Saffitz’s first book was rooted in her perspective as a baker and her own particular style, she wanted to expand her horizons to become “a more well-rounded dessert person” in What’s for Dessert. In addition to community cookbooks, she took inspiration from the work of respected pastry chefs and authors, including Dorie Greenspan and Claudia Fleming. Saffitz was especially interested in regional, mid-century American dishes while writing What’s for Dessert. “They are such treasure troves of information and local history, and ideas about community and food. She treasures her spiral-bound Etsy and eBay finds, and revisited her mother’s community cookbooks, which she cooked from again and again when Saffitz was growing up in St. She collects antiquarian and vintage cookbooks, and delved into community publications while writing What’s for Dessert. Photo by Clarkson Potterīeyond her educational background, reading cookbooks is one of Saffitz’s pastimes. What’s for Dessert is Claire Saffitz’s follow-up to her hit 2020 debut, Dessert Person. It’s kind of amazing how contemporary cookbooks can seem, even though they’re three or 400 years old.” “I have the idea that there’s really nothing new. “I have so much context, I think, for the work that I’m doing,” says Saffitz. Her education in the history of food and origins of cookbooks affects her work as a recipe developer and author, albeit in an indirect way. She graduated with honours from Harvard University, studied French cuisine and pastry at École Grégoire-Ferrandi in Paris, and got a master’s in history from McGill University, where she specialized in culinary history in the early modern era. So, I think just having the video format really, really informed everything I was doing for the recipes for ( What’s for Dessert) in a super helpful way.”Īs a collector and scholar, Saffitz has unique insight into cookbooks. And it’s going to, in a visual way, turn people off. “If you’re getting out five different bowls, that’s going to become apparent. On video, after all, everything is visible. Considering how recipes in the book would translate on camera drove her to streamline them even further. ![]() There’s so much more that you can explain visually than you can in a written recipe,” says Saffitz. “I love producing all the YouTube content because I love the teaching that it allows me to do. ![]() This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt. ![]()
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