Bravetart : iconic American desserts

Select an Action

Title:

Bravetart : iconic American desserts

Alternate title:

Brave tart

Author:

Parks, Stella, author.

Santos, Penny de los, photographer.

López-Alt, J. Kenji, author of foreword.

Summary:

From devil's food cake to cherry pie, BraveTart is a celebration of classic American desserts. Whether down-home delights like blueberry muffins and fudge brownies, or supermarket mainstays such as vanilla Wafers and chocolate chip cookie dough ice cream, your favorites are all here. Yet this is much more than a cookbook. Stella Parks, a senior editor at Serious Eats, also delves into the 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.

Edition:

First edition.

Contents:

Classic American desserts. Cookies & candies ; Cakes ; Pies ; Doughnuts -- Classic American brands. Cookies & snacks ; Puddings ; Breakfast treats ; Candies & candy bars -- Classic American ice cream. Scoops & fountain specials.

Physical Description:

395 pages : illustrations (chiefly color) ; 28 cm

Genre:

Cookbooks.

Subject Term:

Desserts.

Author(s):

Santos, Penny de los,

López-Alt, J. Kenji,

Publisher:

W.W. Norton & Company,

Publication Date:

2017

ISBN:

9780393239867

Publication Information:

New York : W.W. Norton & Company, [2017]

Call Number:

641.86 PARKS

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003362608	Adult Nonfiction	641.86 PARKS	Searching... Unknown	Searching... Unavailable

Bound With These Titles

On Order

Summary

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.

Author Notes

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 a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

Reviews (2)

Publisher's Weekly Review

Parks, a senior editor at Serious Eats and the creator of the Bravetart blog, has written a cookbook that is as interesting to read as it is to cook from. Home cooks will stock up on butter, sugar, flour and other baking necessities before diving into the cookbook, as the recipes here are ones readers will want to make immediately. If they don't rush to the kitchen after seeing the recipe for glossy fudge brownies with swirls of condensed milk, it's only because they've decided to make the red-wine velvet cake or souffléed cheesecake instead. Tricks such as roasting sugar or adding browned butter to brownies for a richer, nuttier flavor make Parks's recipes more complicated than those in some other cookbooks, but recipes are written simply enough that an ambitious beginning cook can succeed. Each recipe also offers possible modifications: a simple white cake with marshmallow buttercream can, with a few tweaks, be transformed into an apple-cider spice cake, a hazelnut torte, or lemon-sunshine cake. Wherever possible, Parks offers gluten-free substitutions for her recipes. Parks is known for her recreations of iconic American supermarket treats, with recipes for such indulgences as fudge stripes cookies, Twinkies (hint: use club soda to keep them soft), and even homemade Cool Whip. From elegant homespun desserts to homemade Wonder Bread, Parks's cookbook offers a Cracker Jack blend (yes, there's a recipe for that, too) of ingenuity and whimsy. (Aug.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Parks, an award-winning pastry chef and longtime writer for the popular food blog Serious Eats (SeriousEats.com), has attracted attention for her playful, scratch-made versions of classic American desserts and packaged foods. After -illuminating the history of snickerdoodles, Pop-Tartsr, Twinkies, and dozens of other sweets, she shares meticulous instructions for re-creating them at home. Parks's measurements and directions are fabulously unambiguous-you'll never wonder if eggs should be fridge cold or if leftovers can be stored. Her multicomponent recipes for Milky Way bars, Thin Mints, and Fig Newtons will delight ambitious bakers. Novices, however, may prefer to start with the easier and less costly cookies and brownies near the front of the book. -VERDICT A treat for history buffs and bakers looking to grow their technical skill via copycat recipes. Though innovative and well-researched, this book is too exacting for everyday use and makes widely loved everyday treats less accessible. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.