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BraveTart: Iconic American Desserts Hardcover – August 15, 2017

4.8 out of 5 stars 929 ratings

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Frequently bought together

  • BraveTart: Iconic American Desserts
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  • The Food Lab: Better Home Cooking Through Science
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Editorial Reviews

Review

“Why is BraveTart my new go-to? Because joy leaps off every page of it. . . . [Parks] insists on precision with her recipes, but she never forgets that sugary treats make people happy. . . . BraveTart made me excited to bake, and then backed up that excitement with researched recipes that work. I’m not sure there’s higher praise you can give a cookbook.”
- Food52

“[BraveTart] is both a terrific showcase of those quintessential desserts and a case for the American dessert itself. . . Parks' writing is as engaging as her recipes.”
- Los Angeles Times

“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, New York Times Magazine

“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

“If you want to emerge from lockdown a better baker, start with Stella Parks’s excellent book.”
- Eater

“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.”
- Washington Post

“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.”
- Food & Wine

“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.”
- GrubStreet

“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.”
- The Atlantic

“Wonderful fun to read. A coveted gift for anyone whose ears prick up at the jingle of an ice cream truck.”
- Bon Appétit

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.


Product details

  • Item Weight : 3.52 pounds
  • Hardcover : 400 pages
  • ISBN-10 : 0393239861
  • ISBN-13 : 978-0393239867
  • Product Dimensions : 10.5 x 8 x 1.1 inches
  • Publisher : W. W. Norton & Company; 1st Edition (August 15, 2017)
  • Language: : English
  • Customer Reviews:
    4.8 out of 5 stars 929 ratings
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