BraveTart

Regular price €34.99
A01=Stella Parks
A23=J. Kenji Lopez-Alt
Age Group_Uncategorized
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american treats
americana
Author_Stella Parks
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baker
baking book
banana pudding
brave tart
cake
cake recipes
Category1=Non-Fiction
Category=HBTB
Category=JBCC4
Category=JFCV
Category=NHTB
Category=WBN
Category=WBVQ
cinnamon rolls
classics
comfort foods
cookies
COP=United States
Delivery_Delivery within 10-20 working days
dessert cookbook
dessert history
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eq_society-politics
fig newton
foolproof
graham crackers
homemade
james beard award
Language_English
little debbie
muffin
name brand
no-fuss
nostalgic
nutter butter
oreos
PA=Available
pastry
peanut butter cups
pop-tarts
Price_€20 to €50
PS=Active
serious eats
snickers
softlaunch
sprinkles
sweets
thin mints
us

Product details

  • ISBN 9780393239867
  • Weight: 1611g
  • Dimensions: 224 x 274mm
  • Publication Date: 29 Sep 2017
  • Publisher: WW Norton & Co
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil’s Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks’s own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef’s expertise to your kitchen.

Along the way, BraveTart tells the surprising story of how these desserts came to be. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.

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, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.