BraveTart

Iconic American Desserts

Stella Parks, J. Kenji López-Alt

$57.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

WW Norton & Co
15 September 2017

Social & cultural history; Food & society; Cookery, food & drink; National & regional cuisine; Desserts

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.

By: Stella Parks
Foreword by: J. Kenji López-Alt
Imprint: WW Norton & Co
Country of Publication: United States
Dimensions: Height: 274mm, Width: 224mm, Spine: 30mm
Weight: 1.607kg
ISBN: 9780393239867
ISBN 10: 0393239861
Pages: 400
Publication Date: 15 September 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for BraveTart: Iconic American Desserts

"""This is not everyday baking – nor does it celebrate an everyday occasion – but the whisking of egg whites to make the marshmallow icing (inspiration for which I thank the ever-illuminating, ever-inspiring American baker-sleuth Stella Parks, author of the compendious BraveTart)..."" -- Nigella Lawson - Observer Food Monthly ""Fans of American desserts need look no further than this book."" -- Choice"

Short-listed for International Association of Culinary Professionals Cookbook Award 2018
Short-listed for James Beard Foundation Book Award 2018
Winner of James Beard Foundation Book Award 2018