Review “Why is BraveTart my new go-to? Because joy leaps off every page of it.
. . . [Parks] insists on precision with her recipes, but she never forgets
that sugary treats make people happy. . . . BraveTart made me excited to bake,
and then backed up that excitement with researched recipes that work. I’m not
sure there’s higher praise you can give a cookbook.” – Food52“[BraveTart] is
both a terrific showcase of those quintessential desserts and a case for the
American dessert itself. . . Parks’ writing is as engaging as her recipes.” –
Los Angeles Times“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“I was consumed by all the
information on its pages. I read it like a book, absorbing the information,
some of it new to me, and much of it debunking commonly held beliefs about
cooking and baking.” – David Lebovitz“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.” – GrubStreet“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“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 Read more 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.J. Kenji López-
Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall,
and the author of the James Beard Award-nominated column The Food Lab. 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 Read more
- Hardcover: 400 pages
- Publisher: W. W. Norton & Company; 1 edition (August 15, 2017)
- Language: English
- ISBN-10: 0393239861
- ISBN-13: 67
- Product Dimensions: 10.5 x 8 x 1.1 inches
- Shipping Weight: 3.5 pounds
- #3 in Biscuit, Muffin & Scone Baking
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