BraveTart: Iconic American Desserts

Champ of the 2018 James Beard Foundation Book Award (Baking and Desserts)

A New York Times blockbuster and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe and the sky is the limit from there

"The most earth shattering book on heating in years. Full stop."— Saveur

From One-Bowl Devil's Food Layer Cake to an impeccable Cherry Pie that is fresh even on the base, BraveTart is a festival of great American sweets. Regardless of whether down-home pleasures like Blueberry Muffins and Glossy Fudge Brownies or grocery store pillars, for example, Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your top choices are on the whole here. These carefully tried plans bring an honor winning baked good gourmet specialist's aptitude into your kitchen, alongside counsel on the most proficient method to "blend it up" with more than 200 adaptable varieties—to put it plainly, precisely what you'd anticipate from a cookbook written by a senior editorial manager at Serious Eats. However BraveTart is significantly more than a cookbook, as Stella Parks dives into the astounding accounts of how our preferred sweets became, from chocolate chip treats that originate before the Tollhouse Inn to the preclusion period birthplaces of frozen yogurt soft drinks and buoys. With a foreword by The Food Lab's J. Kenji López-Alt, vintage ads for these chronicled sweets, and stunning photography from Penny De Los Santos, BraveTart makes certain to turn into an American exemplary.

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 best-selling author of The Food Lab, winner of James Beard and IACP
awards. He lives in San Mateo, California.

This book has been fantastic. Ive tried the Oreos, White Mountain Layer Cake, cinnamon rolls, apple pie, pineapple upside down cake, chocolate chip cookies, double vanilla ice cream, cherry pie, chocolate pudding, lemon meringue pie, coconut cream pie, caramel sauce, rice crispies, muffins, and surely a few more I lost track of. Generally well explained, interesting, and easy to follow. Plenty of great variations on most recipes, too, along with well-reseached histories. I even used it to make my brother's wedding cake! Stella is always so friendly on Twitter and willing to help troubleshoot any issues. -Matthew

Being someone who cannot consume wheat (celiac) I bought this book because most of the recipes had a gluten free version, but I was a skeptic, I have been burned so many times where the gluten free versions did not live up to the promise or even a stones throw close to the gluten version. So this weekend I took the plunge and made the devils food cake. All along dreading the disappointment that would following with the reveal of the finished product. I did not even have faith that the recipe could result in a 3 layer cake ( it does) instead of 3 pancake layer cake. OMG!!! CAKE, glorious CAKE. Cake I never dreamed I would ever taste again. This was devils food cake that needed no excuse, no addendums, no apologies. NO 'gluten free' explanations. This was CAKE that EVERYONE loved and went back for seconds, thirds. It was declared the best devil foods cake they had tasted period!!!! No one missed the flour. YOU have got to try it for yourselves and ps don't scrimp on the good quality ingredients. You are worth it and so are all your loved ones. Can't wait to try another recipe. Which all the recipes had a gf version but hey just this one is worth the price of the book and I do not doubt that others will not be a disappointment either. -Gonegirl

This book is simply GREAT. Not only you will find here tested recipes which work but also some facts and history behind American Classic recipes! The author brings her fresh perspective on classic American recipes - Parks explains how the recipe was created in original form and what she is proposing to bring a new and refreshed look. Certain recipes she just leaves be but perfects the final outcome. Parks ‘talks’ to you as if you already were an expierienced baker and then with thorough explanation leads you through the baking process. You will be able to find in this book good Jazz up options - so from 1 recipe you can make up 3 or 4 different versions. Money well spent! Waiting for her second book! -Gosia Bruen