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BraveTart: Iconic American Desserts by Stella Parks

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Notes about this book

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Notes about Recipes in this book

  • Chopped chocolate chip cookies

    • Jane on September 06, 2017

      These were good but I'm not sure they replace 'The best homemade chocolate chip cookies in the entire world' by Debbie Koenig in my affections. The positives were that they did not need overnight refrigeration to develop the flavors (though I prefer the flavor of Debbie's cookies); the Diamond Crystal kosher salt sprinkled on top was good; I liked the big hits of chocolate from being chopped rather than using chips; and finally I liked that there was dark, milk and white chocolate. Just a minute difference in baking time can make a huge difference in the end result. I'd do a couple of tests first. I like my cookies fudgey rather than crisp so for that have them just turning golden around the edges and still softish in center.

    • jzanger on August 28, 2017

      These are perfect, and the payoff for the small amount of time spent is impressive. No need to refrigerate overnight for deep flavor, but paying attention to the details written into the recipe results in an AWESOME chocolate chip cookie. If you have slightly less than the 14 oz of chocolate called for you won't have to worry about your cookies being chocolate-y enough. Do be sure to follow her instruction in regard to the brand of kosher salt she uses, which results in the perfect amount of salt. Also, the temp of the butter and the cold egg really do keep the dough manageably cool. Adding a chunk or two to the top of the dough ball before baking makes them pretty enough for a bakery.

    • Jenny on September 19, 2017

      We absolutely loved these cookies - the salt was perfect on top. Highly recommend taking them out between 11 and 12 minutes or else they are far too hard - two days later we have a few left and they still are holding up - had I let them go to 15 minutes - here in the mountains they would be too hard to eat. Love them.

    • coryelizabeth on June 23, 2018

      Like others, I found that the published cooking time was too long. When I baked the cookies for the full amount of time, they turned out dry and crumbly; when I pulled them out a few minutes early, they were divine.

    • Frances17 on October 12, 2017

      Under no circumstances use chips, but do use Maldon salt to sprinkle on top. 13 minutes with a heaping 1.5 tbs spoon.

  • Effortless angel's food cake

    • roxlet on June 28, 2018

      Fabulous, and truly effortless. Unlike most angel food cakes, you don't have to sit around waiting for the egg whites to come to room temperature -- they go straight from the refrigerator to the mixer, and this delicious cake is done in no time.

    • Sheli on July 25, 2018

      A friend requested an angel food cake for her birthday so I tried this one, using toasted sugar, and it was delicious! The cake is simple to make and it is so light and moist.

  • One-bowl devil's food layer cake with milk chocolate frosting

    • roxlet on June 27, 2018

      I made this for a birthday party and everyone loved this cake, as I did. I made the milk chocolate whipped ganache frosting but used purchased oreos for the crumbs and decorations. Both the cake and the frosting were super fast and easy to make. I recommend this recipe highly.

    • coryelizabeth on November 24, 2017

      I wouldn't recommend this recipe, sadly. It mixes up fairly easily, but the amount of rising agent (1 TB of baking soda) felt excessive when I was preparing it, and I could definitely taste it in the final product. The chocolate flavor is rich and nice, but sadly, the baking soda dominated.

  • Milk chocolate frosting

    • roxlet on June 28, 2018

      This couldn't be quicker to make. I chopped up the milk chocolate (I used Schraffen Berger 41% cacao), put it in your mixer bowl, and pour the hot cream over. Let it cool after the chocolate is dissolved. I put it in the fridge over night and whipped it on the KA the next day. Delicious, and definitely a different taste using milk chocolate.

  • Cream cheese frosting

    • roxlet on June 28, 2018

      This is a completely different cream cheese frosting. Yes, it is more work than simply putting cream cheese, butter and sugar in a mixer and turning it on. This version has no grittiness from the sugar and no greasy mouthfeel. It is luxurious and delicious and it even pipes well.

    • anya_sf on April 22, 2018

      Not the usual cream cheese frosting. More work, but not too bad, although does require planning. Strong vanilla (pudding) flavor, not so much cream cheese. Nice whipped texture that's easy to pipe.

    • amandabeck on May 07, 2018

      This is the best cream cheese frosting I've ever tried! Not sickeningly sweet, with a present but not overpowering cream cheese flavor. I made the custard the night before and used the follow day out of the fridge. Used with red velvet cupcakes. The recipe is labor intensive, but definitely tastier than varieties that rely on confectioners' sugar.

  • Brown-butter carrot cake with cream cheese frosting

    • roxlet on June 28, 2018

      I have now made this carrot cake 4 times, and I think it's the best carrot cake that I have made. For years, my go-to was the Cook's Illustrated version that has you make an emulsion of the eggs and oil, and as a result, it's not greasy, as many carrot cakes tend to be. This is mellow and delicious, and it makes a very large cake. I made the full recipe, and made 6 individual carrot cakes for a dinner party. The other two layers are in the freezer. I double wrapped them, and I will see how they survive that treatment. You can easily cut back the amout of pecans, which are a lot, but I love pecans in carrot cake, and toasting them first make them super delicious. However, don't forget to chop the nuts even though the recipe doesn't say to do this!

    • anya_sf on April 22, 2018

      I made 1/3 recipe, yielding 13 cupcakes (70 g batter each, slightly larger than stated). They baked in 23 min. The cakes had a very fine crumb for carrot cake, with a sturdy texture (good for layering), drier than most carrot cakes, but still moist enough. The spice flavor was strong. There were perhaps too many nuts. I also usually prefer raisins in carrot cake. The frosting was interesting - the cream cheese didn't stand out, but rather the vanilla (pudding) flavor. It was good though. The frosting was a dream to pipe - beautifully whipped. The overall combination of cake and frosting was very good.

  • No-stress all-butter pastry crust

    • roxlet on June 28, 2018

      I consider myself a very experienced pie baker, and I love this crust. However, I do think the recipe was a bit scant for two crusts, so I converted the weights to grams and scaled it up by 25%. I'm much happier with a slightly larger amount of dough to deal with. Baking the crust with sugar instead of beans is a game-changer for me. Put the foil over the crust as you would before filling it with beans, and then fill with sugar. Make sure to save the sugar separately and you will have Stella's wonderful toasted sugar.

    • rionafaith on November 23, 2017

      Usually I make pie crust in the food processor, but I gave this simple by-hand method a try and it worked out great. Love the technique of folding several times, similar to making puff pastry. So far I've only used this to make the apple pie from the same book, but it came out great and made for a nice flaky crust. My brother, not a pie eater, kept tearing off pieces of the edges to eat and when I called him out on it said, "What? It's good crust!" Later he asked if I could make him "just a pie crust with no filling" sometime. A ringing endorsement?

    • anya_sf on November 26, 2017

      I doubled the recipe for 4 crusts, rolling it into a 20"x15" rectangle, then dividing before folding. That worked well. Mixing by hand was surprisingly easy, although I had to add a couple of extra tablespoons of water for a cohesive dough. I had some trouble rolling the rounds, as the dough was very springy. The rolled dough chilled 4-5 hours before pre-baking, and I filled the crusts to the rim with sugar. Still, the crusts needed 75 minutes before they were done, and even so they shrunk, plus some butter leaked out of the crusts and onto the sheet pan. I'm not sure what, if anything, I did wrong, as I tried to follow the instructions precisely, and my oven thermometer said my oven was at 350. Even with these problems, the resulting crusts were so flavorful, flaky, tender, and crisp (even after storage), that I would definitely recommend this recipe.

  • Fudge frosting

    • MollyB on May 21, 2018

      I carefully followed the recipe on this, but it was a total failure for me. Reading more about fudge, I think my failure might have been due to the fact that I'm at 5,000 feet of elevation and the lower boiling point here caused problems. I may try again with lower target temperatures. The standard seems to be to deduct two degrees from the temperature required for every one thousand feet of altitude above sea level. (The yellow cake from the cookbook, which Parks pairs the fudge frosting with, was fabulous,)

    • ddenker on June 07, 2018

      I really wanted this to work as I'm looking for a non-confectioner's sugar chocolate frosting that is amazing...my go-to. Sadly, I was disappointed. I made this for my husband's birthday cake (see yellow cake note from 5/21/18). I think I let the frosting cool a bit too long and could never truly fix it per her troubleshooting notes. I literally had to place the frosting on with my fingers as it was so thick and unspreadable.

  • No-knead English muffins

    • MollyB on February 02, 2018

      Loved these and will be making them again. I've tried lots of different recipes over the years, and this is the best version I've tried so far. Make sure to toast them well! They are quite finicky to handle when shaping and moving to the griddle, but it was worth it. I found they were good stored at room temp through the day after making, but then they got really hard to split. Next time I will split and freeze by the second day.

    • Frenchfoodie on July 20, 2018

      So good and so easy. Fry up fine even after 2 nights in the fridge (shaped and cornfloured). Split while still warm.

  • Coconut muffins

    • Astrid5555 on November 12, 2017

      Halved the recipe and made it into mini muffins. I used the rest of the coconut milk to make a ganache, and then topped the muffins with desiccated coconut. My coconut oil is a virgin one, so the muffins had quite a distinct coconut flavor. Nice, but will not repeat, there are better coconut cakes out there.

  • White chocolate butterscotch blondies

    • yellowbird531 on August 20, 2018

      It seems like I had the same problem that I've seen going around online-- totally underdone in the middle. Followed to a T and they taste good, just very gooey.

    • Neodymia on August 26, 2017

      Very good flavour and texture, but hard to tell when they were cooked enough. A skewer looked almost clean, but they were uncooked in the middle after 35 minutes.

  • Homemade Oreo cookies

    • darcie_b on August 28, 2017

      These are terrific. The dough gets warm and soft very easily so try to do this on a cool day. The filling makes a generous amount; I used about half of it. It's hard to tell when the cookies are done because they are so dark; err on the side of pulling them out a bit early because they get bitter if overbaked.

  • Frankie's coconut cream pie

    • meggan on January 08, 2018

      My meringue didn't triple like the recipe said it would and lay a little flat on the pie filling but that was ok. It was crunchy and delicious unlike the whipped soft meringue one expects on a coconut cream pie. I used a premade crust (gasp!)

  • Classic yellow layer cake

    • ddenker on May 21, 2018

      Made this for my husband’s birthday and while he said it was “maybe the best cake” he’s ever had, the fudge frosting that I paired it with was a total fail.

    • coryelizabeth on June 23, 2018

      This cake turned out fine, though it seemed a bit dry, and the flavor was quite muted.

    • Sheli on July 25, 2018

      This cake is delicious on its own, and I've made it with a coconut icing, and with the bourbon variation of the marshmallow buttercream with great results. The chocolate icing that's paired with it in the book is fine, but not my favorite.

  • Hot cocoa 'mallows

    • annmartina on January 25, 2018

      These are stupendously good

  • Chocolate sprinkles

    • annmartina on October 30, 2017

      The mixture needs to be the consistency of stirred natural peanut butter that is warm so that it can flow as it's squeezed from the piping bag. I started with the parchment coronets and eventually switched to a disposable pastry bag with a writing tip. Less futzy.

  • Snickerdoodles

    • coryelizabeth on June 23, 2018

      This recipe is worth the price of the entire cookbook. The final product is beyond excellent; however, I found that the cookies benefited from a brief stint in the fridge before heading into the oven. Otherwise, the dough was too warm and the cookies spread too much. I highly recommend using virgin coconut oil, as the faint flavor really adds to the cookie.....though tastes differ, of course.

  • White Mountain layer cake with marshmallow buttercream

    • coryelizabeth on November 24, 2017

      I did not make the white mountain layer cake, but I do not recommend the marshmallow buttercream. The recipe is very fussy and particular, and while the flavor of the final product was excellent (I made the cherry almond variation), the consistency was frustrating and difficult. The icing was much gooier than a traditional buttercream, and the cake layers simply slide apart when I was slicing the final product.

    • Sheli on July 25, 2018

      This cake is really nice. I like the way that the little bit of coconut oil comes through and adds some interest to the flavor. The icing is delicious, but it is so fussy and it doesn't always turn out for me, but it is still worth making. The bourbon variation is so tasty, too!

  • Apricot-white chocolate oatmeal cookies

    • e_ballad on May 27, 2018

      So my hubby proceeded to eat 5x, then begged for me to hide them as “I can’t stop!” They are quite a crisp biscuit, rather than chewy (the latter being my personal preference), but they were delicious nonetheless.

    • amandabeck on April 06, 2018

      The combination is a bit unusual for a cookie. These were delicious! Great oat-y flavor, chewy texture with a slight crunch. I didn't have steel cut oats, so I just used extra regular oats...still turned out great, can't wait to try them as they were intended!

  • No-fuss apple pie

    • rionafaith on November 23, 2017

      Simple apple pie that was a huge hit at Thanksgiving. (Even my aunt who usually avoids grains and sugar had two slices.) I made and rolled out the crust 2 days ahead of time, then sliced and macerated the apples the night before, storing them in the fridge -- the recipe says you can hold them for up to 8 hours, but it was more like 12 or 13 and it didn't seem to hurt at all. This did bubble over a LOT in the oven, glad I had a silpat-lined baking sheet underneath. I ended up baking it closer to to an hour and a half to reach the indicated internal temperature, so the crust was very brown, but the technique of putting a baking sheet on the rack above the pie worked very well (better than my usual pie shield, which this puffy rustic crust was just a little too big for!)

  • Homemade pecan sandies

    • HalfSmoke on August 11, 2018

      Is there anything better than a perfect pecan sandie? I don’t think so. These are indeed perfect.

  • Homemade Fudge Stripes cookies

    • bwhip on April 10, 2018

      These turned out quite good, and certainly reminiscent of the original. Nice and crispy. A few steps involved but certainly not difficult to make.

  • Dark chocolate cream pie

    • C_Richardson on April 27, 2018

      One of the best chocolate cream pies I've ever made! It was a big hit with the family. This will be my go-to recipe with its creamy chocolate center and meringue on top.

    • koolMoD on November 25, 2017

      This was a big hit with my guests. Would make this again!

  • Homemade cinnamon rolls

    • C_Richardson on September 11, 2018

      This recipe was incredible! I've tried several cinnamon bun recipes, but they've never really been successful. The ones I've tried with a sweet bread dough tend to be dry and heavy. BUT Stella's cinnamon buns knocked them all out. My Kitchenaid mixer took on the heavy work of kneading and mixing, but it was well worth it. The dough was light and fluffy, while the cinnamon filling was creamy and gooey. Oh MY! The whole family loved them and has requested another batch soon. This will be my go-to from now on. Thanks, Stella for a great family favorite. I can't wait to make more (and fresh a batch or two for the holidays)!!

    • Frances17 on May 14, 2018

      Doable without a standmixer. It is just very boring and hands-on.

  • Triple-oatmeal cookies

    • anya_sf on November 15, 2017

      I really liked these, and appreciated the whole-grain goodness of the oat flour and steel-cut oats. I omitted the nuts, as my family doesn't care for them in cookies, so they probably spread a bit more as a result. My cookies were slightly larger, so I got 26 total. Still, the baking time of 12 minutes seemed just right, and they turned out soft and chewy, not crispy at all - just the way I like them. I enjoyed the dried cranberries, but raisins would also be good. I think I'd actually prefer them with pecans, for more textural variety.

    • Sheli on July 25, 2018

      I really like this cookie. I enjoy the flavor of the oats and it's the perfect amount of cinnamon. I've made them with dates and raisins and with dried blueberries and they're always wonderful.

  • Honey-roasted peanut butter cookies

    • anya_sf on December 21, 2017

      These were truly the best peanut butter cookies I've ever eaten. I followed the directions exactly, but found they were done after 14 minutes of baking. Soft, chewy, super peanutty, delicious!

    • Sheli on July 25, 2018

      These are so good! They're soft, with crisp edges, and so much peanut butter flavor.

  • Glossy fudge brownies

    • anya_sf on November 05, 2017

      I wasn't quite sure how long to cook the butter. I cooked it quite a while (10-15 min) and stopped when I saw browned bits in the butter. I didn't think it would ever be "perfectly silent". Similarly, I wasn't sure about the 25 minute baking time and the description wasn't that helpful. The brownies seemed awfully soft at that point, so I left them in the oven a few extra minutes. They turned out super, duper fudgy, clearly due to deliberate underbaking. I love fudgy brownies, but would consider baking them an extra couple of minutes anyway. They are quite rich, but not as intensely chocolatey as some brownies, so kids liked them too. Overall, really good, fudgy brownies. The top crust was definitely the most crinkly, glossy, thin crust of any brownie I've made.

  • Upside-down pineapple cutout cake

    • anya_sf on April 14, 2018

      I had to read the instructions on how to prepare the pineapple a few times before I got it, but it was actually really easy. Cutouts like these enable you to squeeze in more pineapple. I added both rum and vanilla. The cake and topping were very quick and easy to mix. I don't have a 10" cast iron pan, so I used a 12", as I think smaller than 10" would have overflowed. Plus the stated yield actually says one 12" skillet cake. The cake turned out fairly flat, but to me that's just a high ratio of topping to cake, so it's all good. It baked in 50 minutes. I was worried it would stick (you don't grease the pan), but the cake didn't, although some pineapple pieces fell out, so I had to reassemble the top. It was delicious - loved the coconut with the pineapple.

  • Roasted sugar and vanilla bean angel's food cake

    • anya_sf on April 09, 2018

      I had the roasted sugar left over from blind-baking pie crusts. This recipe was truly quite effortless with my large stand mixer. The mixing method was a bit different, but I followed the instructions exactly, and it worked perfectly - even with previously-frozen egg whites. I appreciated the precise instructions, as I probably normally overbeat egg whites. Having the temperature for the baked cake was especially helpful; I checked the cake a few minutes early and probably would have put it back in the oven, except that the temperature was already 206 degrees. As a result, this was the moistest angel food cake I've ever made.

  • Silky chocolate pudding

    • anya_sf on February 01, 2018

      I used sheet gelatin, cut in small pieces, which mostly worked OK, although we discovered a few lumps in the final pudding. The puddings were rich enough with 1% milk (so not too indulgent). The pudding will taste strongly of whatever cocoa you use; I used Pernigotti, which was good in this. It isn't as deep or complex in flavor as some puddings, but since it's meant to be like a box pudding, I thought that was OK. It's quick and easy to make, but requires a few hours to set. After the final beating, the texture was nice and silky.

  • Pumpkin spice cinnamon rolls

    • anya_sf on November 12, 2017

      Fantastic! Nice pumpkin spice flavor (not too PSL), sweet but not overwhelming. I made the dough first to let it rise (took 2.5 hrs in my chilly kitchen), then the frosting, then the filling, which I didn't bother putting in a bag (easy to spread from the bowl). The dough was so soft at first that it wasn't even dough - had to add more flour, but tried to add very little. It was still so soft that I didn't have to roll it out, just patted it. I did not have 8"x3" round pans, so I used 8"x2", which worked. The instructions don't mention greasing the pans, but I did butter the sides, in addition to parchment on the bottoms. I LOVE that these are assembled and refrigerated overnight. I worried they wouldn't rise enough, only being out of the fridge while the oven preheated, but they rose perfectly to the height of the foil during baking. We ate them immediately and they were very soft and tender. They'd benefit from cooling for an hour or so before serving, but good luck with that plan.

  • Lemon meringue pie with marshmallow meringue

    • anya_sf on November 26, 2017

      I couldn't believe this used 8 (!) egg yolks, but at least the meringue used all 8 whites. I was nervous about heating the whites for the meringue, but actually it was straightforward - just required some patience and lots of temperature taking. I loved that it did not require a special double boiler. I used the roasted sugar from baking the pie crusts in the meringue, and the optional rose water, thinking that might add some flavor. I'm not sure if it did, but I liked this meringue better than any I've made before. This pie is so impressive due to the height of the meringue. My guests said this was the best lemon meringue pie ever. Leftovers still tasted great a few days later.

  • Butternut pumpkin pie

    • anya_sf on November 26, 2017

      I found the quick condensed milk relatively easy to make, and roasting the squash wasn't hard either; I did those steps ahead of time. Mixing the pie filling itself was quick. The no-stress all-butter crust tasted great, but took a long time to pre-bake, and also shrank a bit, so I had some extra filling. Overall, though, we didn't love this pie. It was too sweet and too thick/dense. It's better with whipped cream, and the flavor improved after a couple of days. Still, next time I'll choose a different recipe.

  • Classic cherry pie

    • anya_sf on November 26, 2017

      I used 2 lbs Trader Joe's frozen sweet cherries, which just filled the crust. I worried the pie would be too sweet, but the overall sweetness was fine, with no ice cream or whipped cream necessary. The checkerboard crust design was beautiful and easy to do. I made an egg wash using just part of a whole egg (leftover from another recipe) and 1/2 Tbsp cream, and it was plenty for the top. The pie turned out great and kept well for maybe 2 days, but after that the crust got soggy. We all enjoyed this pie.

  • Tahitian vanilla pudding

    • anya_sf on November 12, 2017

      Steeping the milk for 24 hrs gave the pudding a strong, perfumey vanilla flavor. I substituted half-and-half for the cream and it was plenty rich. The chilled pudding is very stiff, so either serve it warm, as recommended, or reduce the cornstarch, unless you're making the mousse or pie filling. It's also fairly sweet, so you could reduce the sugar. I love the use of egg whites here instead of the usual yolks, as I often have leftover egg whites.

  • Red (wine) velvet cake

    • amandabeck on May 07, 2018

      Super recipe! Bizarre that it includes wine, but the flavor dissipates after cooking. Mine turned out a light brown, not red, color-- but I suspect it was because I had to substitute dark brown sugar for the light brown sugar, which the front matter of the book specifically says not to do. No matter, the taste was delicious and they made excellent cupcakes paired with the cream cheese frosting.

  • Danger brownies

    • Frances17 on January 18, 2018

      Oh great - another recipe I can now use to eliminate literally every other brownie recipe. Note: adjust cooking time DRAMATICALLY with use of pyrex: use thermometer to achieve correct internal temp.

  • Homemade McDonald's-style baked apple turnovers

    • Frances17 on December 04, 2017

      Able to halve the recipe successfully using 1 leftover pie crust.

  • Fluffy yeast-raised potato doughnuts

    • anwade88 on January 07, 2018

      I would plan to make this recipe in advance and refrigerate the dough overnight (as directed in the notes). I didn’t—but this is a lengthy recipe (due to rise times.) Wow. My husband says this has ruined donut shop donuts for him forever. Not overly sweet, the texture is perfect. I ended up making a vanilla sugar glaze for ours (powdered sugar, vanilla, water). I will absolutely make these again!

  • Honey buttercream

    • Sheli on July 25, 2018

      I didn't care for this variation of the marshmallow buttercream--the honey flavor is just too strong.

  • Banana bread snickerdoodles

    • Lsblackburn1 on August 20, 2018

      I couldn’t find oat flour, but it didn’t seem to matter. These are awesome! Like the best part of banana bread - the crunchy top when it’s fresh!

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Reviews about this book

  • Food52

    Most recipes in this book are preceded by an archeological dig, what she calls “culinary time travel,” which explain exactly how each is an integral part of American culture.

    Full review
  • Food52

    With Parks’ recipes, you can make at home the classics you thought you could only get from bakery cases or supermarket shelves.

    Full review
  • Food52

    ...the clarity of Parks’ writing, along with the fantastic “troubleshooting” tips or “key points” that accompany each recipe, made execution fulfilling and…fun!

    Full review
  • Eat Your Books by Jenny Hartin

    Bravetart will change the way you bake.

    Full review
  • Eat the Love

    ...my new go-to baking cookbook for rock solid recipes that not just imitate but improve upon the sweets I had growing up. This book is for every home baker in the America who loves American desserts.

    Full review
  • Food in Jars

    This whole book is a worthy investment, but the pie section is the one I find myself turning to most often.

    Full review
  • Simply Recipes

    This book is exhaustingly researched...well worth the wait. She tackles classic American desserts from basic yellow cake and traditional chocolate chip cookies to Oreos™ and Twinkies™

    Full review
  • Food52

    Picked for Food52's November 2017 Cookbook Club.

    Full review
  • Bake at 350

    ... she provides a history lesson with each recipe. The cookbook reads like a textbook...a FUN textbook. As I was reading it, I kept thinking, "THIS is what I should have studied in school!"

    Full review
  • Bakerella

    ...tons of classic dessert recipes inside plus recipes...to recreate your favorite American brands like Twinkies, Oreos, Cracker Jacks, Pop Tarts, Fig Newtons, Snickers, Thin Mints and so much more.

    Full review
  • Food52

    ...she insists on precision with her recipes, but she never forgets that sugary treats make people happy....making me want to try every one of its variations, bake more and more and more.

    Full review
  • Food52

    ...classic American desserts like chocolate chip cookies, brownies, and carrot cake...Expect technique instruction, variations on classic themes, and history lessons along the way.

    Full review
  • ISBN 10 0393239861
  • ISBN 13 9780393239867
  • Published Aug 15 2017
  • Format Hardcover
  • Page Count 512
  • Language English
  • Edition 1
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

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