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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
Winner — James Beard Foundation Book Award, 2018
Short-Listed — International Association of Culinary Professionals Cookbook Award, 2018
Related to this Book
Stella Parks in the I paper
Stella Parks writes a piece for Female First upon the release of her new book Bravetart.
Stella Parks was interviewed by Great British Bake Off finalist Kimberley Wilson for her podcast, Food and Psych.