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BraveTart: Iconic American Desserts, by Stella Parks

Download PDF BraveTart: Iconic American Desserts, by Stella Parks

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Review

“Why is BraveTart my new go-to? Because joy leaps off every page of it. . . . [Parks] insists on precision with her recipes, but she never forgets that sugary treats make people happy. . . . BraveTart made me excited to bake, and then backed up that excitement with researched recipes that work. I’m not sure there’s higher praise you can give a cookbook.” - Food52“[BraveTart] is both a terrific showcase of those quintessential desserts and a case for the American dessert itself. . . Parks' writing is as engaging as her recipes.” - Los Angeles Times“Few recipe writers are as precise as Stella Parks, a former pastry chef whose instructions always fill me with a sense of clearheaded confidence.” - Tejal Rao, New York Times Magazine“I was consumed by all the information on its pages. I read it like a book, absorbing the information, some of it new to me, and much of it debunking commonly held beliefs about cooking and baking.” - David Lebovitz“One of the most engaging baking books to be published in years… Parks adds a remarkable new voice to the world of baking books. Combine smarts with whimsy and you get delicious results.” - Washington Post“As if it’s not impressive enough that Stella Parks whips up her own Twinkies and animal crackers, Snickers and sprinkles, she can also tell us who invented them, when, why and how.” - Food & Wine“Parks uses [food science] to give people new tools to become better bakers, a better understanding of baking, and an emphatic reminder of why every one loved these cookies, cakes, and other sweets in the first place.” - GrubStreet“Lushly illustrated recipes. . . Parks is a serious cook, interested in the history of how those desserts became iconic, and one who applies her serious culinary education to what others might consider frivolous ends.” - The Atlantic“Wonderful fun to read. A coveted gift for anyone whose ears prick up at the jingle of an ice cream truck.” - Bon Appétit“Stella Parks has completely converted a heretofore-resolute non-baker. How’s that for an achievement? . . . [BraveTart] speaks to my food-soul in a very special way.” - Tim Gunn

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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 Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit www.kenjilopezalt.com.

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Product details

Hardcover: 400 pages

Publisher: W. W. Norton & Company; 1 edition (August 15, 2017)

Language: English

ISBN-10: 0393239861

ISBN-13: 978-0393239867

Product Dimensions:

10.5 x 8 x 1.1 inches

Shipping Weight: 3.4 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

289 customer reviews

Amazon Best Sellers Rank:

#4,677 in Books (See Top 100 in Books)

It looks good at first glance. I am surprised that with all her talk about weighing and accuracy that she does not give weights in grams. I guess I'll have to convert them myself.

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.So far, I've made the Chocolate Cream Pie. Stella won me over with this recipe alone. She suggested topping the pie with meringue, as this was both more traditional and a better compliment to the filling than the whipped cream topping we are used to. Chocolate Meringue pie happens to be my husband's absolute favorite. Her chocolate filling was rich with egg yolks, and included both chocolate and cocoa powder for a chocolately one-two punch. I had made a chocolate filling like this once before, by cobbling together a couple recipes, but had never been able to quite replicate it. This was my first foray into a cooked meringue. Stella made it easy with her clear instructions. The meringue was fluffy and made my house smell like toasted marshmallows when baking. I love how this meringue does not weep. I did have some issues with the pie crust. It came together easily, but my kitchen was a little on the warm side which made rolling the dough a bit tricky. The crust shrunk a bit too. I think this was mostly user error, so I'll try again and update. Next time I'll chill the dough before rolling if my kitchen is warm, and be more generous with the flour.Some folks pointed out that her measurements are in ounces instead of grams. I agree with this critique. My scale is sensitive to single grams, but only to 1/8th of an ounce (nearly 4 grams!).

This cookbook is not for brand new cooks looking for easy recipes. Stella expects you to have a stand mixer, a scale, a thermometer, cookie cutters, a piping bag, and a variety of baking vessels. She expects you to have access to some unusual ingredients. Above all she expects you to follow recipes to the letter. IF you have those things and are willing to follow her lead, you will be rewarded with incredible food and recipes that work every single time.While none of her recipes are difficult, they do require precision. She explains why she chooses particular ingredients and techniques and gives many options for varying her recipes once you've mastered the basics. If you love familiar American comfort-food desserts, Stella's recipes will never lead you astray.

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.

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.

I've been following Stella for a few months and baking a few of her recipes that she's posted online at serious eats and her blog. And they are consistently excellent. I mean, restaurant quality, at home. I've produced cakes and pies and other baked goods that are as good as anything I've had from a high-end bakery. Guests are amazed, and frankly, I'm amazed ("I made that!").I was very excited for this book, and it doesn't disappoint. It's equal parts history and cooking. The historical interludes that introduce each recipe are well-researched, complete with end notes citing to extensive sources. I've never read a cookbook that had a bibliography like this. For example, learning why a graham cracker is called a graham cracker (and why it could be considered a total diss on its namesake, Sylvester Graham), and then baking some delicious and far-better-than-retail graham crackers at home is just great fun. Even better, each recipe has a number of easy variations. Many, if not most, of the recipes also have gluten free versions.Stella deserves a lot of credit, I think, for going the route of celebrating our national heritage of uniquely American deserts and giving them the treatment that they deserve. Kudos. This will be my go-to baking book for the foreseeable future, and it should be yours too.

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