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BraveTart: Iconic American Desserts

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Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts)

A New York Times bestseller and named a Highest Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe and more

“Probably 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 at the very bottom, BraveTart is a party 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, at the side of advice on the right way 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 BraveTart is a lot more than a cookbook, as Stella Parks delves into the surprising stories of ways our favourite 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, BraveTart is sure to change into an American classic.

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