Wow! BraveTart is a dessert book that every American cook needs to put on her Forever Shelf. Dedicated to recipes as American as Apple Pie (and cake, crisps, and turnovers), there are bound to be recipes that will tug at the souls of all dessert eaters. Recipes for Thin Mints, Chocolate Crunch Bars, and Devil’s Food Cake almost brought me to my knees. Come for the recipes, stay for the well-researched and entertaining history shared on almost every page. But don’t take my word for it; listen to what food scientist J. Kenji López-Alt says in the Introduction: “Greetings to the lucky finder of this book. In your wildest dreams you cannot imagine the marvelous surprises that await you.” I highly recommend BraveTart to anyone and everyone who eats dessert. Recommended By Tracey T., Powells.com
Synopses & Reviews
Have you ever marveled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home? You can. With BraveTart, you ll find everything from a one-bowl Devil s Food Layer Cake to Blueberry Muffins and Glossy Fudge Brownies, even Stella s own recipes for recreating popular supermarket treats These meticulously tested, crystal-clear, and innovative recipes (including an effortless, no-fuss twist on Angel s Food Cake) bring a pastry chef s expertise to your kitchen.
Along the way, BraveTart tells the surprising story of how our favorite desserts came to be. Did you know that chocolate chip cookies predate the Tollhouse Inn or that Heath English Toffee is a decidedly Midwestern creation? 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 an American classic.
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. 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. 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. With a foreword by The Food Lab's J. Kenji Lopez-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
Named a Best Baking Book by theAtlantic, the Wall Street Journal, the Chicago Tribune, Bon Appetit, the New York Times, the Washington Post, the Boston Globe and more "The most groundbreaking book on baking in years. Full stop."Saveur
A New York Times Bestseller
Named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appetit, the New York Times, the Washington Post, Mother Jones, the Boston Globe and more
"The most groundbreaking book on baking in years. Full stop."--Saveur
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 App tit, 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