BraveTart : iconic American desserts /
by Parks, Stella [author.]; Santos, Penny de los [photographer.]; López-Alt, J. Kenji [author of foreword.].Material type: BookPublisher: New York : W.W. Norton & Company, Edition: First edition.Description: 395 pages : illustrations (chiefly color) ; 28 cm.ISBN: 9780393239867; 0393239861.Other title: Brave Tart.Subject(s): Desserts -- United States | COOKING -- Courses & Dishes -- Desserts | COOKING -- History | COOKING -- Methods -- Baking | Cookbooks | Cookbooks | Cookbooks
|Item type||Home library||Collection||Shelving location||Call number||Status||Date due||Barcode|
|Books||Altadena Main Library||Adult Collection||Adult NonFiction||641.86 PAR||Available||39270004702241|
Enhanced descriptions from Syndetics:
<p>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 L?pez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.</p>
Includes bibliographical references (pages 363-379) and index.
Classic American desserts. Cookies & candies ; Cakes ; Pies ; Doughnuts -- Classic American brands. Cookies & snacks ; Puddings ; Breakfast treats ; Candies & candy bars -- Classic American ice cream. Scoops & fountain specials.
From devil's food cake to cherry pie, BraveTart is a celebration of classic American desserts. Whether down-home delights like blueberry muffins and fudge brownies, or supermarket mainstays such as vanilla Wafers and chocolate chip cookie dough ice cream, your favorites are all here. Yet this is much more than a cookbook. Stella Parks, a senior editor at Serious Eats, also delves into the stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the Prohibition-era origins of ice cream sodas and floats.