BraveTart: Iconic American Desserts

Stella Parks (Author) J. Kenji López-Alt (Foreword by)
Available

Description


A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more.

"The most groundbreaking book on baking in years. Full stop." --Saveur

Product Details

Price
$35.00  $32.20
Publisher
W. W. Norton & Company
Publish Date
August 15, 2017
Pages
400
Dimensions
8.6 X 1.1 X 10.5 inches | 3.5 pounds
Language
English
Type
Hardcover
EAN/UPC
9780393239867
BISAC Categories:

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About the Author

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 López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. He lives in San Mateo, California.

Reviews

As if it's not impressive enough that Stella Parks whips up her own Twinkies and animal crackers, Snickers and sprinkles, she can also tell us who invented them, when, why and how.
Few recipe writers are as precise as Stella Parks, a former pastry chef whose instructions always fill me with a sense of clearheaded confidence.--Tejal Rao
One of the most engaging baking books to be published in years... Parks adds a remarkable new voice to the world of baking books. Combine smarts with whimsy and you get delicious results.
Parks uses [food science] to give people new tools to become better bakers, a better understanding of baking, and an emphatic reminder of why every one loved these cookies, cakes, and other sweets in the first place.
Lushly illustrated recipes. . . Parks is a serious cook, interested in the history of how those desserts became iconic, and one who applies her serious culinary education to what others might consider frivolous ends.
Wonderful fun to read. A coveted gift for anyone whose ears prick up at the jingle of an ice cream truck.
I was consumed by all the information on its pages. I read it like a book, absorbing the information, some of it new to me, and much of it debunking commonly held beliefs about cooking and baking.--David Lebovitz