Daily Dessert: Treats on Repeat

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James Beard Outstanding Pastry Chef finalist and Food & Wine Best New Chef Caroline Schiff believes a sweet treat is the perfect daily ritual, and her book is designed to sweeten life in just the right dose.

Why wait for a special occasion when dessert can be part of every day?

Star chef Caroline Schiff believes a sweet treat is an important daily ritual--something small and simple, or occasionally a showstopper to celebrate big moments. Daily Dessert is her joyful, highly versatile collection of recipes designed to sweeten life in just the right dose.

Sometimes that means one perfect cookie warm from the oven, a snacking cake to last all week, a no-bake refresher on a scorching day, or a cozy pudding for a winter night. Organized by mood and moment, chapters move from Simple Little Sweets (quick, small-batch recipes) to Weekly Snacking Bakes, Sunny Day Sweets, Cozy Day Confections, Dessert for Breakfast, No-Bake Treats, and Celebration Sweets--plus a Basics section with Schiff's essential doughs, sauces, and toppings.

Recipes are approachable yet irresistible, the kind of things fans already love from Schiff: Hot Butterscotch Pecan Blondies, Upside-Down Clementine Olive Oil Snacking Cake, Raspberry Crème Fraîche Galette, Espresso Crunch Coffee Cake, Gingersnap and Orange Cream Sandwiches, No-Churn Toasted Cinnamon Ice Cream, and her iconic Baked Alaska for a Crowd.

Daily Dessert is an invitation to embrace the joy of sweets as part of everyday life. With Schiff's playful voice, professional know-how, and unfussy recipes, this book is for everyone--novice bakers, seasoned pros, and anyone who simply believes dessert makes life better.

Caroline Schiff is an award-winning pastry chef and cookbook author in Brooklyn, New York, with 16 years of experience in restaurants, bakeries, and cafés. She was the executive pastry chef at Brooklyn's acclaimed Gage & Tollner, named a Food & Wine Best New Chef, and was a James Beard Outstanding Pastry Chef finalist. She has been published in The New Yorker, Cherry Bombe, New York magazine, Grub Street, Forbes, Food & Wine, Bon Appétit, and more. She published her first cookbook, The Sweet Side of Sourdough, in 2021.