Bravetart: Iconic American Desserts

by J. Kenji López-alt (Author), Stella Parks (Author)

New
Illustrated
2017
$33.04

If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef's expertise to your kitchen.

Along the way, BraveTart tells the surprising story of how these desserts came to be. With a foreword by The Food Lab's J. Kenji Lopez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.

Synopsis

If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef's expertise to your kitchen.

Along the way, BraveTart tells the surprising story of how these desserts came to be. With a foreword by The Food Lab's J. Kenji Lopez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.

$33.04

Save:$0.41 (1%)

Quantity

2 in stock

More Information

Format: Illustrated
Pages: 400
Edition: Illustrated
Publisher: W. W. Norton & Company
Published: 29 Sep 2017
ISBN 10: 0393239861
ISBN 13: 9780393239867

Media Reviews

This is not everyday baking - nor does it celebrate an everyday occasion - but the whisking of egg whites to make the marshmallow icing (inspiration for which I thank the ever-illuminating, ever-inspiring American baker-sleuth Stella Parks, author of the compendious BraveTart)... -- Nigella Lawson - Observer Food Monthly
Fans of American desserts need look no further than this book. -- Choice

Author Bio

Stella Parks is a graduate of the Culinary Institute of America. She was named one of America's Best New Pastry Chefs by Food & Wine. When not at home in Lexington, Kentucky, Stella can be found at the Serious Eats test kitchen in Brooklyn, New York. J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, author of the James Beard Award-nominated column The Food Lab, and a columnist for the New York Times. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.