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An award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.
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.
“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 — James Beard Foundation Book Award, 2018
Short-Listed — International Association of Culinary Professionals Cookbook Award, 2018
Related to this Book
Stella Parks was interviewed by Great British Bake Off finalist Kimberley Wilson for her podcast, Food and Psych.
Stella Parks writes a piece for Female First upon the release of her new book Bravetart.
Stella Parks in the I paper