BraveTart: Iconic American Desserts by Stella Parks
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Chopped chocolate chip cookies (page 34)
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Brown butter chopped chocolate chip cookies (page 35)
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Double chocolate chopped chocolate chip cookies (page 35)
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Homemade Famous Amos cookies (page 35)
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Malted milk chocolate chip cookies (page 35)
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Maple walnut chocolate chip cookies (page 35)
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White chocolate macadamia nut cookies (page 35)
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Gluten-free chopped chocolate chip cookies (page 35)
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Triple-oatmeal cookies (page 39)
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Apricot-white chocolate oatmeal cookies (page 40)
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German chocolate oatmeal cookies (page 40)
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Trail mix cookies (page 40)
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Gluten-free oatmeal cookies (page 40)
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Snickerdoodles (page 44)
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Bacon-bacon snickerdoodles (page 45)
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Banana bread snickerdoodles (page 45)
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Cookies and cream snickerdoodles (page 45)
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Oatmeal streusel snickerdoodles (page 45)
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Tahitian coconut snickerdoodles (page 45)
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Gluten-free snickerdoodles (page 44)
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Snip doodles (page 47)
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Snickerstreusel (page 48)
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Honey-roasted peanut butter cookies (page 50)
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Coconut white chocolate peanut butter cookies (page 51)
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E.T. cookies (page 51)
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Notes about this book
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- ISBN 10 0393239861
- ISBN 13 9780393239867
- Linked ISBNs
- 9780393634273 eBook (United States) 8/14/2017
- Published Aug 15 2017
- Format Hardcover
- Page Count 512
- Language English
- Edition 1
- Countries United States
- Publisher W. W. Norton & Company
Publishers Text
James Beard Award Winner - Baking and Dessert 2018
An award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.
Have you ever marveled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home? You can. With BraveTart, you’ll find everything from a one-bowl Devil’s Food Layer Cake to Blueberry Muffins and Glossy Fudge Brownies, even Stella’s own recipes for recreating popular supermarket treats! These meticulously tested, crystal-clear, and innovative recipes (including an effortless, no-fuss twist on Angel’s Food Cake) bring a pastry chef’s expertise to your kitchen.
Along the way, BraveTart tells the surprising story of how our favorite desserts came to be. Did you know that chocolate chip cookies predate the Tollhouse Inn or that Heath English Toffee is a decidedly Midwestern creation? 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 an American classic.
84 photographs