BraveTart
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BraveTart : Iconic American Desserts

3.86 (227 ratings by Goodreads)
By (author)  , Foreword by 

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Description

If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef's expertise to your kitchen. Along the way, BraveTart tells the surprising story of how these desserts came to be. 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 a classic.show more

Product details

  • Hardback | 400 pages
  • 226 x 274 x 28mm | 1,620g
  • WW Norton & Co
  • New York, United States
  • English
  • 0393239861
  • 9780393239867
  • 17,977

Review quote

"Fans of American desserts need look no further than this book." -- Choiceshow more

About Stella Parks

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 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 Lopez-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.show more

Rating details

227 ratings
3.86 out of 5 stars
5 41% (94)
4 28% (64)
3 14% (31)
2 9% (21)
1 7% (17)
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