BraveTart
Iconic American Desserts
Seiten
2017
WW Norton & Co (Verlag)
978-0-393-23986-7 (ISBN)
WW Norton & Co (Verlag)
978-0-393-23986-7 (ISBN)
An award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.
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 López-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.
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 López-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.
Stella Parks is a graduate of the Culinary Institute of America. 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 López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
| Erscheinungsdatum | 28.09.2017 |
|---|---|
| Vorwort | J. Kenji López-Alt |
| Zusatzinfo | 84 photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 224 x 274 mm |
| Gewicht | 1611 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften | |
| ISBN-10 | 0-393-23986-1 / 0393239861 |
| ISBN-13 | 978-0-393-23986-7 / 9780393239867 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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