A thoroughly inventive cookbook filled with unusual ideas and ingredients. Instructions are clearly-written, but the book is best-suited to someone who is not a complete beginner in the kitchen.

What's for dessert features an impressive number of recipes in a beautifully designed layout. The recipe matrix included in the first pages is unique and frankly I wish all cookbooks had one. It makes it super quick to determine what you want to make based on your time and skill level by quickly glancing at the matrix rather than endlessly flicking through pages, it's incredibly useful. The book also includes helpful recipe principles, which are handy general tips aimed to give you a little more detail as how to best follow the recipes.

I loved the retro style photography, it reminded me of 70's cookbooks and design but done in a more upmarket/elegant way. It was fun to look at while also making the desserts look delicious! There are so many amazing sounding desserts in this book, many that i've never even heard of and can't wait to try making. I wanted to pick a couple standout favourites, but so far these are my top picks as favourite recipes from included in the book.

Coconut jasmine rice pudding, the honey roasted apple cake, the sticky pumpkin chestnut gingerbread, the flourless chocolate meringue cake, malted banana upside down cake, cocoa chestnut brownies, caramel pecan popcorn bars, caramelised pear turnover, cinnamon and apple sugar pie, and Cajeta pots de creme.

I would definitely recommend 'What's for Dessert' to customers after baking a few of the desserts myself and seeing how the recipes are structured. This book is full of usefull information and easy to follow instructions suited to all skill levels.

I found this book very old fashioned. I love baking, I am obsessed with cooking books and I am a collector of baking books. This book had a 70's feel about it, the photographs of cakes on a tea trolley.with crockery you would either find at your nans or in a charity shop. The receipes were old fashioned too there is nothing you could not get from an old cooking book I would not buy this book as there is nothing I would want to cook from it. There is nothing new or innovative. It might be more beautiful in hardback I can only go off the kindle copy I received.

All the desserts in this book looked amazing and I can't wait to have it in my own library. All the recipes were easily explained and the photos looked great too making you desire the shown dessert. I am familiar with Claire Saffitz work so I didn't anything less and she, definitely, delivered.

A wonderful mix of desserts from the internet's beloved Claire Saffitz. The desserts are grouped into different categories (such as Chilled and Frozen, Stovetop Desserts, Easy Cakes, Bars, Cookies & Candied Things, Pies, Tarts, Cobblers & Crips, More Desserts from the Oven) which makes it easy to find something depending on what kind of dessert you are in the mood for making. The Chilled and Frozen section also has No-Bake desserts which is a nice addition for those who aren't too confident making something technical or those who do not want to put an oven on in hot weather!

There is also a section for Essential Recipes and Techniques, for things like pastry which is handy. And at the beginning there is a guide for less waste in the kitchen

The photography is beautiful, very retro 70s/80s vibes from glassware and crockery used, as well as the colour schemes of the photos. Reminded me of older cookery books. A delight!

This book is full to the brim. With amazingly wonderful creations. I can't wait to make every single one of them. I know what family and friends will be getting the birthday and Christmas presents this year.

Claire does it again!!! I am a huge fan of Claire, and I have been following her since her time at the BA test kitchen. I spent quite a bit of time cooking my way through the entirety of her previous cookbook, and I loved nearly every recipe. I was beyond excited when she announced her new one What's for Dessert! I ran to my computer and ordered a signed copy. I couldn't help but apply to get an early look on NetGalley, and I am so glad I did. While I only cooked my way through one recipe, her icebox tiramisu, I was excited to see that the recipes in this book were more at a skill level that everyone can produce. I love to bake, so I really enjoyed the complex recipes in Dessert Person. That book taught me so much about baking, and I am so grateful for that. This book, however, was much more simple in a very refreshing way. Watching Claire talk about this book in some of her videos, it is obvious that that was the intent behind this book. I am beyond excited to keep baking!

What's for Dessert by Claire Saffitz has a 70s feel about it, with its desserts and photography.

The book is divided into 6 main sections alongside an introduction and essential recipes & techniques:
- Chilled & Frozen Desserts
- Stovetop Desserts
- Easy Cakes
- Bars, Cookies & Candied Things
- Pies, Tarts, Cobblers & Crisps
- More Desserts from the Oven

Each recipe has both imperial and metric measurements, how many it serves, difficulty level, preparation time, cooking time, and any special equipment required. There are clear instructions with the list of ingredients. Each recipe is accompanied by a colour photograph. There is also a tip section (known as Can I) and an introduction to the recipe.

Most of these puddings take a while to make, some all day to make/chill, and a few just minutes.

There are conversion charts at the rear of the book, liquid measurements, oven temperatures, and length measurements.

Overall this is a nice book, but the length of time for some of the puddings is perhaps a little off-putting.

I received this book from Netgalley in return for an honest review.

I own Claire's previous cookbook Dessert Person and love it so was excited to see she had written another dessert based book. It doesn't disappoint. There are some amazing recipes in this book that I can't wait to make. I love the photos and appreciate that there is at least one photo of each dish in the book which isn't always something you get in a cookbook. I also love the 'how to' section at the end of the book which talks you through how to make, for example, marshmallows and brown butter, but with multiple photos so you can see each stage as you work through the steps.

Absolutely perfect, just like dessert! I'm looking forward to putting these recipes to good use in the future. It's a great time to be a dessert person!

A good wide range of recipes covering all aspects of baking. I loved the suggestions on each bake of how to tailor it to your own tastes and whether it could be prepared in advance or not. A lot of the ingredients were American centric which could make them hard to get hold of elsewhere but overall it was easy to follow and I can't wait to make some of the recipes!

Desserts are my favourite so I would happily live on everything from this book.
I cannot wait to try some.

What was for dessert? A mediocre macaron from a bake set my partner got from his work a couple of months ago that we never got round to baking…..how I wish it was one of Claire’s desserts.

A book full of recipes, tips, and techniques with a great introduction and guide to specific equipment and ingredients at the start of the book and throughout the recipes. Good for novice and avid bakers alike.

One confusing thing was that there are some tips on the recipes for “can I make it gluten free” but not on all - some have the reply “no because….” but honestly not a big deal for me as I know what will work well gluten free or not but I just found it odd.

Can’t wait to get the physical copy to note all over.

Thanks to NetGalley for the opportunity to read and review this book. Lots of recipes and ideas to try out! Can’t wait to get started.

There is certainly something dessert-wise for everyone in this book ranging from simple ice creams to more elaborate cakes, cobblers and biccies. Ingredients are mostly easy to find. It is helpful in that alternative ingredients are sometimes offered, notes on how to make gluten-free (although 'use gluten-free flour' is a bit of an obvious cop-out surely?), what can be done in advance and hints as to where thing might go wrong. There are very thorough instructions which, although useful and clear, might put off some of the younger generation with "long" often been seen as "complicated". There is a very useful more general section at the end, for example the sequence of photographs demonstrating the different stages of peaks in meringues. Many of the recipes have good photographs but, personally, they are presented such as to give a dated feel to the whole book. Chinaware and so on feel very 70s/early 80s to me which does not especially appeal. As this was noted as being the 2022 new edition I went to Google to see if this was a re-edition of an older book which might have explained the dated feel. Apparently not.. A mixed impression for me then - excellent range of easy, medium and more-difficult recipes versus the dated feel. Thanks to NetGalley and the publishers for an advance copy.

YUM! That is a good way to start this review. Full of sweet recipes with plenty of tips and gorgeously, lip-smacking photos. There are also plenty of explanations about ingredients and equipment used within the book and the recipes themselves give very good step by step instructions so you can easily make these tasty treats.

I think I will be trying all the recipes in the 'Easy Cake' section and I love the idea of 'Stove Top Desserts' as well. I just can't wait to get stuck in and start surprising my friends and family with more and more lovely treats. I know I will love it as much as they will.

This recipe book is such a great resource - it is so comprehensive, I couldn't believe how many delicious recipes were featured! I love that it features technical aspects of cookery, such as tempering eggs, in addition to specific recipes. I hope to use this up my skills to master a Creme Anglais. Step. by step photos are very helpful for these more technical aspects.

The cover is beautiful, perfect to add a touch of elegance to. coffee table, (far too pretty to hide in a cupboard!).

The desserts are well categorised - easy cakes, stove top desserts, chilled/ frozen to name but a few.

With tempting creations, great explanations and beautiful photography this is a recipe book I wouldn't hesitate to recommend.

I can be a slightly haphazard baker, so I really appreciated this measured and insightful selection of recipes - if a step is included, it is for a purpose, and often that purpose is carefully explained to the reader.
What's for Dessert contains some really useful features - from things like the matrix showing how long something takes and the level of effort or experience required, to in-recipe comments about how long and if creations can be kept after cooking, possible replacements and additions, and so on. Accessibility was obviously a big focus of Saffitz's intention for this book. The layout and instructions of the recipes themselves also help with this.
On a purely aesthetic standpoint, I love the faintly nostalgic yet boldly coloured photography style - it was both a bit different from a lot of cookbooks at the moment, and helped really draw attention to certain details in the texture of the dishes.
My only qualm would be that some of the "easy" rated recipes seemed quite complex to me (although whether that is simply due to my lack of experience with no-bake bakes, for example, remains to be seen!) - that said, I certainly feel more confident to attempt some of them after Saffitz's guidance.
The "easy cake" section was my favourite, surprising no one - it gave me lots of inspiration, combining many of my preferred flavours and baking methods.
The "essential recipes and techniques" section at the end was exceedingly helpful - the pictures detailing each stage of a technique shed light on things that have confused me for years!

What's for Dessert is filled with outstanding recipes sure to delight! The recipes are detailed and clearly written with explanations when necessary. The photos for recipes are appetizing and a helpful addition when trying to re-create the dish in the book. There are so many wonderful desserts to make in these pages! Highly recommended!

I am spoiled for choice reading this book of recipes.
The book is full of tips and beautiful photos. Excellent detailed recipes and step by step instructions.
I’m sure this will be used as the go to book in my house for puddings.
Thank you to NetGalley and Murdoch Books for my e-copy in exchange for an honest review.