Bravetart - Iconic American Desserts

Informationen zum Autor 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. Klappentext 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. Zusammenfassung An award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.

Product details

• Authors: Stella Parks, Parks Stella
• Assisted by: J. Kenji López-alt (Foreword)
• Publisher: Norton and Co Ltd
• Languages: English
• Product format: Hardback
• Released: 31.08.2017
• EAN: 9780393239867
• ISBN: 978-0-393-23986-7
• Dimensions: 223 mm x 276 mm x 28 mm
• Subjects: Guides > Food & drink > Theme cookery books; USA, Desserts, COOKING / Methods / Baking, Social & cultural history, COOKING / Courses & Dishes / Desserts, COOKING / History, Food & society, National & regional cuisine, Social and cultural history, United States of America, USA, National and regional cuisine, Cookery dishes and courses: desserts, Cultural studies: food and society