- Hardcover: 400 pages
- Publisher: W. W. Norton & Company; 1 edition (August 15, 2017)
- Language: English
- ISBN-10: 0393239861
- ISBN-13: 978-0393239867
- Product Dimensions: 10.5 x 8 x 1.1 inches
- Shipping Weight: 3.5 pounds (View shipping rates and policies)
- Average Customer Review: 229 customer reviews
- Amazon Best Sellers Rank: #2,265 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
BraveTart: Iconic American Desserts Hardcover – August 15, 2017
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
“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
“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.”
“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
“Astonishing. . . . A deep dive into sweet, sweet Americana―from Boston cream pie to that southeastern beach staple, key lime pie, to the best carrot cake I’ve tried. Ever wondered how to make your own Heath-like chocolate toffee or even a Reese’s Peanut Butter Cup? Parks has you covered.”
- Mother Jones
“Intelligent, engaging, inquiring, instructive, and joyous: as befits its subtitle, this is destined, deservedly, to become a truly iconic book.”
- Nigella Lawson, chef and author of How to Be a Domestic Goddess and Simply Nigella
“Stella Parks has completely converted a heretofore-resolute non-baker. How’s that for an achievement? . . . [BraveTart] speaks to my food-soul in a very special way.”
- Tim Gunn
“[Bravetart] will join the ranks of the timeless and transformative. Stella Park’s knowledge is formidable and her baked goods are brilliant, exactly the type of things we crave.”
- Southern Living
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.
Try the Kindle edition and experience these great reading features:
229 customer reviews
Review this product
Showing 1-6 of 229 reviews
There was a problem filtering reviews right now. Please try again later.
While none of her recipes are difficult, they do require precision. She explains why she chooses particular ingredients and techniques and gives many options for varying her recipes once you've mastered the basics. If you love familiar American comfort-food desserts, Stella's recipes will never lead you astray.
So far, I've made the Chocolate Cream Pie. Stella won me over with this recipe alone. She suggested topping the pie with meringue, as this was both more traditional and a better compliment to the filling than the whipped cream topping we are used to. Chocolate Meringue pie happens to be my husband's absolute favorite. Her chocolate filling was rich with egg yolks, and included both chocolate and cocoa powder for a chocolately one-two punch. I had made a chocolate filling like this once before, by cobbling together a couple recipes, but had never been able to quite replicate it. This was my first foray into a cooked meringue. Stella made it easy with her clear instructions. The meringue was fluffy and made my house smell like toasted marshmallows when baking. I love how this meringue does not weep. I did have some issues with the pie crust. It came together easily, but my kitchen was a little on the warm side which made rolling the dough a bit tricky. The crust shrunk a bit too. I think this was mostly user error, so I'll try again and update. Next time I'll chill the dough before rolling if my kitchen is warm, and be more generous with the flour.
Some folks pointed out that her measurements are in ounces instead of grams. I agree with this critique. My scale is sensitive to single grams, but only to 1/8th of an ounce (nearly 4 grams!).
I was very excited for this book, and it doesn't disappoint. It's equal parts history and cooking. The historical interludes that introduce each recipe are well-researched, complete with end notes citing to extensive sources. I've never read a cookbook that had a bibliography like this. For example, learning why a graham cracker is called a graham cracker (and why it could be considered a total diss on its namesake, Sylvester Graham), and then baking some delicious and far-better-than-retail graham crackers at home is just great fun. Even better, each recipe has a number of easy variations. Many, if not most, of the recipes also have gluten free versions.
Stella deserves a lot of credit, I think, for going the route of celebrating our national heritage of uniquely American deserts and giving them the treatment that they deserve. Kudos. This will be my go-to baking book for the foreseeable future, and it should be yours too.