BraveTart: Iconic American Desserts
| Author | : | |
| Rating | : | 4.39 (597 Votes) |
| Asin | : | B01M2YYQ35 |
| Format Type | : | |
| Number of Pages | : | 382 Pages |
| Publish Date | : | 2013-03-18 |
| Language | : | English |
DESCRIPTION:
From an award-winning pastry chef and a James Beard Award nominated writer for Serious Eats, foolproof recipes and a fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. With a foreword by The Food Lab’s J
When not at home in Lexington, Kentucky, Stella can be found at the Serious Eats test kitchen in Brooklyn, New York.J. He lives in San Mateo with his wife Adriana. Stella Parks is a graduate of the Culinary Institute of America and a James Beard Award nominated writer for Serious Eats. She was named one of America’s Best New
Don’t be fooled though, she is a no nonsense baker and this book is chock full of lessons and demystifying baking tips, tricks and techniques. I am in love with Stella's take on classic American pastry staples like the fluffy homemade white bread that begs to be turned into a PB&J or the flaky, tangy hand apple pies like the ones you can’t pass up at the McDonald’s drive-thru.” - Christina Tosi, chef, founder, and owner of Momofuku Milk Bar“Reading Stella Parks’ BraveTart takes us to an extremely decadent, fun place--and beyond: our immersion in the quirky history of American baking is as satisfying and fascinating as these recipes are delicious and impeccably rendered!” -