Bravetart Hardcover English by Stella Parks - 43007
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| Publisher | W. W. Norton & Company |
| ISBN 13 | 9780393239867 |
| ISBN 10 | 393239861 |
| Book Subtitle | Iconic American Desserts |
| Book Description | Intelligent, engaging, inquiring, instructive, and joyous: as befits its subtitle, this is destined, deservedly, to become a truly iconic book. Nigella Lawson Have you ever marvelled 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 re-creating 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 favourite desserts came to be. With a foreword by The Food Lab's J. Kenji Lpez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic |
| About the Author | Stella Parks is a graduate of the Culinary Institute of America and a James Beard Award nominated writer for Serious Eats. 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 Lopez-Alt is the managing culinary director of SeriousEats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana |
| Language | English |
| Author | Stella Parks, J Kenji Lopez-Alt |
| Language | English |
| Publication Date | 43007 |
| Number of Pages | 400 |
Bravetart Hardcover English by Stella Parks - 43007
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