This is Claire's second book on desserts. The photographs are beautiful and the recipes look delicious.
I can't wait to try some.

I think there are over 100 recipes in this book all of which are simple and straightforward to make. They range from hot to cold, large scale to individual, fancy to ready in seconds. A really lovely book by an author clearly dedicated to her subject!

A Lovely book for people who have a sweet tooth. The recipes as well as the step by step instructions are great.

Thank to Netgalley, Murdoch and author Claire Saffitz for this ARC

🌟🌟🌟🌟🌟

I absolutely loved "What's for Dessert" by Claire Saffitz! This cookbook is a must-have for anyone with a sweet tooth and a passion for baking. With over 100 recipes for all types of desserts, there is something in this book for everyone.

What sets "What's for Dessert" apart from other baking cookbooks is how streamlined and efficient each recipe is. Claire has done an incredible job of creating recipes that are perfect for both novice and experienced bakers. Even if you don't have a stand mixer, you can still easily make these delicious desserts.

One of the things I appreciated the most about this cookbook was the troubleshooting advice that Claire provides. It's clear that she truly cares about her readers' success in the kitchen and wants to help them overcome any challenges they may face.

From pies to cookies to custards, this cookbook has it all. The recipes are easy to follow, and the ingredients are readily available at your local grocery store. I especially loved the Whipped Tres Leches Cake with Hazelnuts and the Caramel Peanut Popcorn Bars. They were both absolutely delicious and sure to impress any dinner party guests.

Overall, I highly recommend "What's for Dessert" to anyone looking to satisfy their sweet cravings with delicious and foolproof recipes. Claire Saffitz has truly outdone herself with this cookbook, and it's become a staple in my kitchen.

This was such an interesting read! I found the recipes so easy, and the journey wit the food was so good.

I wanted to love this so much but sadly didn’t. The 70s vibe was a little out of left field and not enough of the desserts were easy/ rapid enough for me to realistically want to make them. Some were just a little bit too convoluted for me.

Absolutely brilliant. Loved every page. Saffitz is so thorough and smart in her recipe writing, and an excellent and reassuring teacher.

Simple to use and found it useful. I had to be in the mood for the recipes but when I was I found inspiration.

I love the fact that dont need special ingredients

I was given a free copy by netgalley and the publishers but the review is my own.

I love baking and I am always looking for new recipes. This book is simple to use and has measurements in grams and cups which is useful.
The ingredients are easy to find and do not require specialist shops. The ingredients are very easy to follow. This is a good book which I will read and follow the recipes from regularly.

Such a lovely cookbook! Very easy to read, broken down into such handy sections (stovetop, chilled etc.). Unusual recipes, but nothing too out of the ordinary. Makes me want to have dessert every night, basically ;)

Good selection of desserts with a variety of experience levels. I think there's probably a dessert in here for everyone no matter your skill level! The images are fantastic (aside from the fact they made me hungry!) and its defiantly one to pick up.

A splendid book, marvellous photo's, beautiful recipes, what's not to love about this one?

Top stars for me, I kept wanting to get my bake on, plenty of ideas for Christmas.

With thanks to Netgally for this wonderful ARC in return for my honest review! Well done Claire Saffitz!

A truly incredible book - so many amazing recipes that are detuned to be classics.

Claire is such a fountain of knowledge and this is a wonderful book, would be great for Christmas gifting.

Quick and accessible was the aim and I think the author has delivered.

Im supposed to be on a diet and eating healthy but I couldn’t resist perusing this book when it popped up on my netgalley list … okay yes I was looking for it !! But hey if you can’t indulge at Christmas when can you?!

After looking through a nigella book and comparing it’s like day and night. In this book you won’t need to run to Waitrose to find an obscure item you’ve never heard of and which will sit in your cupboard for the next 10 years. The author thankfully keeps this book as down to Earth as possible although I must confess I think I’m going to stick to the level 1 easy recipes for the time being.

My favourite section has to be how to bake with less anxiety. For some cooking and baking is a joy , for me (whilst I love the results) the making is always an anxiety inducing time and I was glad that the author acknowledged that .
My first recipe was the lime squiggles which had to be the best title of any recipe and I can’t wait to try out more although my squiggles were not exactly picture perfect they sure tasted the part.

In a crowded market, this book stands out for being sensibly organised, easy to follow and - praise be 🙌🏻- giving measurements in grams as well as cups, making it accessible for non-Americans as well.

Lots of interesting recipes I’m keen to try and refreshing twists on old favourites, such as chestnut and chocolate brownies and prune-Armagnac rugelach.

Some great tips on recipe staples at the end of the book, as well as step-by-step illustrations that will be invaluable for newbies.

With thanks to NetGalley and the publisher for an arc of this book in exchange for an honest review.

Great balance of helpful advice, information, tips and recipes. Lovely addition to any cookbook collection.

Once you realise that this book is written with the American market in mind, and come to terms with checking some ingredients for their British equivalents, then you can really enjoy it.The instructions for each dish are brilliantly detailed. There is a wide range of recipes from no bake to stove top and at the end a whole section on techniques. A great beginners cookbook but also enough range to appeal to anyone with a sweet tooth.

Will be purchasing this ASAP.

Features i particularly enjoyed:
- the time/difficulty graph to help find a recipe to fit your time you’ve got and your skill level
- measurements in weight
- the most beautiful food styling and photography
- very personable and thoughtful addition to my cookbook collection

Thank you to NetGalley and the publishers for an ARC in exchange for my honest review.

What's For Dessert is an absolutely amazing cookbook for one of my favourite dishes - dessert! This impressive size book not only has a huge variety of recipes but is accompanied by colour photographs and includes a very clever recipe matrix at the beginning which helps tremendously to help you decide what to make depending on how much time you have available to make something. There is honestly something for everyone in this book no matter what your taste! The book features chilled frozen desserts, easy cakes, stovetop, pies, tarts, cobblers, bars, cookies, candies, oven based and also has a recipes techniques section which is very useful.
This is so mouthwatering to go through and will have your taste glands tingling. This would be a perfect gift for any foodie or baker and I'm so grateful for this amazing copy!

Writing a cookbook is hellishly difficult: the technical side must be matched by the presentation.
At first, I really thought that this must be the re-edition of a 1970s cookbook.
The food styling images look like something dragged from an era over which a culinary veil should be draped - not appealing at all , e.g. the grape semifreddo image looks like the mice have had a go at it; the crockery looked like it came from a house clearance and all the backdrops are in horrible 70s stylee with disembodied hands simulating desirability of the produce.
Then there are 38 (!) pages of introduction, plus interspersed “special” chapters, but no explanation what „heavy cream“ is for the non-US reader. Also stumbled over “phyllo pastry” (that’s filo pastry for non-US), “confectioner’s sugar” (icing sugar), and how is that different from “sanding sugar”? “Kosher salt” (salt without additives) “Dutch process cocoa” (no idea…).

Some recipes are outlandish combos (Coconut-jasmine rice pudding with lychee - yuck - tapioca pudding with saffron and pomegranate). And who uses maraschino cherries or sprinkles as decor in 2022? All in all, I would be tempted by about three recipes.

I suspect some backhanders were received from the many product placements in this book (Knox gelatin powder, King Arthur flour, Coco Lopez coconut cream, Meyer lemon juice to name but a few).

Whilst the instructions are in logical sequence, they are far too wordy, making you prone to skip-read a recipe and regret it later.

Final note: The image of a cat sitting on a kitchen worktop is an absolute hygiene no-no!
2 stars for effort

A very helpful recipe book which focuses on desserts. A lot of the desserts are familiar to me, but there was some very unique and original ideas in here that I look forward to trying out. I appreciated that both oz and grams were included to cater for international readers like myself and the pictures are all excellent.