by Claire Saffitz

Former Bon Appétit editor and Gourmet Makes star Claire Saffitz’s second cookbook, What’s for Dessert, is full of baked goods that are simpler than those in her first, all-baking book, Dessert Person. The recipes still feel fancy, with clever touches that elevate the whole shebang (think: nutty salted blondies but with cashews in toffee). But they’re simple to execute, no stand mixer required. I made an impressive ruffled phyllo pie that tasted like baklava but wasn’t as much work as the real thing. As a pudding lover, this book is worth the price alone for its many custard recipes, including salted caramel pudding with malted milk powder (want) and panna cotta with goat’s milk and guava paste inspired by Cuban pastelitos de guayaba (need). Nostalgic bakers will get a kick out of throwback desserts Claire brings back to life, like floating islands and cherries jubilee.