In her second cookbook, the recipe developer and author shares a wide range of desserts. All of which can be made without a stand mixer.
. The way recipes would look and how she might demonstrate them was part of the book’s development process.Article content
As a collector and scholar, Saffitz has unique insight into cookbooks. She graduated with honours from Harvard University, studied French cuisine and pastry at 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. “I have so much context, I think, for the work that I’m doing,” says Saffitz. “I have the idea that there’s really nothing new. It’s kind of amazing how contemporary cookbooks can seem, even though they’re three or 400 years old.”Photo by Clarkson Potter
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