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BraveTart: Iconic American Desserts 

A New York Times hit 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 momentous book on heating in years. Full stop."— Saveur 

From One-Bowl Devil's Food Layer Cake to a perfect Cherry Pie that is fresh even on the base, BraveTart is a festival of great American pastries. Regardless of whether down-home enjoyments like Blueberry Muffins and Glossy Fudge Brownies or market pillars, for example, Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your top picks are for the most part here. These carefully tried plans bring an honor winning baked good gourmet specialist's skill into your kitchen, alongside exhortation on the best way to "blend it up" with more than 200 adjustable varieties—so, precisely what you'd anticipate from a cookbook written by a senior supervisor at Serious Eats. However BraveTart is considerably more than a cookbook, as Stella Parks digs into the astonishing accounts of how our preferred pastries became, from chocolate chip treats that originate before the Tollhouse Inn to the forbiddance time inceptions of dessert soft drinks and buoys. With a foreword by The Food Lab's J. Kenji López-Alt, vintage commercials for these recorded sweets, and amazing photography from Penny De Los Santos, BraveTart makes certain to turn into an American great.
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 Rink
This wasn't quite the book I expected. Despite the full name of the book, including Iconic *American* Desserts, I had it in my head that this book would include her amazing instructions for macarons, plus a lot of other intriguing recipes. This was not that book. Instead, I received wonderful history lessons on some of the classic American desserts, both homemade and commercially produced, along with recipes that delivered nostalgic flavors with some updates for modern palates. I also appreciate the science she includes to explain why recipes work.-Daiotra 
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 

Download Ebook BraveTart: Iconic American Desserts | 46 Mb | Pages 400 | EPUB | 2017

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