| BraveTart: Iconic American Desserts Contributor(s): Parks, Stella (Author), López-Alt, J. Kenji (Foreword by) |
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ISBN: 0393239861 ISBN-13: 9780393239867 Publisher: W. W. Norton & Company OUR PRICE: $31.50 Product Type: Hardcover - Other Formats Published: August 2017 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Desserts - Cooking | Methods - Baking - Cooking | History |
| Dewey: 641.86 |
| LCCN: 2017007009 |
| Physical Information: 1.1" H x 8.6" W x 10.5" (3.50 lbs) 400 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic. |
Contributor Bio(s): Lopez-Alt, J. Kenji: - J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, author of the James Beard Award-nominated column The Food Lab, and a columnist for the New York Times. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.Parks, Stella: - 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. |
