I love it when I get to have a glimpse of food people's bookshelves - and guess what? I see this book more often than not and that should say something about the legendary appeal and deliciousness of classic American desserts. This book revels in those treats that we loved as children (and still do after we give up trying to convince ourselves that chocolate-avocado smoothies are an acceptable form of dessert). Ms. Parks' methods are spot on and her discussions on how those treats originated is fun and informative - there's just a lot to love about this book.
From the Publisher:
Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts)
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 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
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 variationsin 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 López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
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.
Release Date: August 2017