Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A
New York Times
bestseller and named a Best Baking Book of the Year by the
Atlantic
, the
Wall Street Journal
Chicago Tribune
,
Bon Appétit
Washington Post
Mother Jones
Boston Globe
USA Today,
Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —
Saveur
From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom,
BraveTart
is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at
Serious Eats
. Yet
is much more than a cookbook, as Stella Parks delves into the surprising 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. With a foreword by
The Food Lab
’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos,
is sure to become an American classic.