Bravetart: Iconic American Desserts

I've made some recipes from this book and everything has turned out delicious. I like that it gives you lots of other ideas and options, plus you learn about the history of each recipe. It's a unique cookbook, great to have in your collection and to give as a gift too

This book is simply GREAT. Not only you will find here tested recipes which work but also some facts and history behind American Classic recipes! The author brings her fresh perspective on classic American recipes - Parks explains how the recipe was created in original form and what she is proposing to bring a new and refreshed look. Certain recipes she just leaves be but perfects the final outcome. Parks ‘talks’ to you as if you already were an expierienced baker and then with thorough explanation leads you through the baking process. You will be able to find in this book good Jazz up options - so from 1 recipe you can make up 3 or 4 different versions. Money well spent! Waiting for her second book!

Do you like american desserts? This is lovely book to cook lots of them! Recipes are just beautiful! All measures and sizes are in cups, ounces and inches, so need to do you homework if you dont know them!

I am a self-taught Baker so good books are essential. This book is incredible. It’s a pure joy to read and the recipes are wonderful. Stella Parks must have spent a long time researching for this book as each recipe comes with its history. I’ve made several items already and all turned out beautifully. Highly recommend to anyone who loves baking & reading bakery books

This is an absolutely phenomenonal cookbook. It's easily my favourite and most used cookbook, full of great recipies and variations thereof. It also has information on troubleshooting and the history of various desserts.

Very good recipes from an amazing chef

Got this as a gift for someone, however I had a good flick through beforehand! Stella is a great writer and is very scientific in her knowledge. Measurements are in cups, but don’t let this put you off trying some of the classic American treats.

Awesome. Great gluten free reference book. Beautiful pictures & very interesting history of baking. Highly recommend.

A única coisa q me incomodou no livro foi o fato de não usar gramas como medidas

Compre la versión digital hace varios años, pero recientemente adquirí la versión física por que es uno de mis libros de cocina favoritos y fue uno de los que me ayudo a aprender a hornear. Los postres presentados son clásicos en la cocina americana, recetas para bocadillos americanos como las galletas oreo, recetas de helado, recetas para manjares como crema batida o leche condensada, y, además, cada receta incluye variantes para jugar con distintos sabores o su versión sin gluten. Por ejemplo, la receta de pay de coco incluye una variante para hacer pay de chocolate blanco, mientras que la de rollos de canela incluye variantes para rollos de chocolate y sticky buns. El libro no sólo incluye recetas, también incluye el contexto histórico (citando varias fuentes) de varios de los postres presentados en el mismo, además de técnicas y explicaciones precisas sobre porque usar ciertos ingredientes, cierto equipo o utensilios de cierto material. Un ejemplo, es malo batir mezclas con jugo de lima o limón con o en utensilios de metal ya que los mismos añaden un sabor metálico a la receta. Un pequeño detalle es que ciertos ingredientes pueden ser difícil de conseguir en el país. Entre ellos están: brown sugar (se puede encontrar con ese nombre o azúcar rubia, la azúcar morena no es buen sustituto y es mejor un azúcar mascabado de color café claro, como la zulka, si la receta pide light brown sugar), cake flour (se vende como harina extra fina, el mismo libro menciona que sustituir con harina normal y maizena no funciona), malted milk powder o kinako (no he encontrado un sustituto exacto, pero me ha funcionado la leche de soja en polvo), dutch porcessed cocoa powder (hoy en día es más común, se puede encontrar como cocoa alcanina o alcalinizada) o bien, buttermilk (aquí un buen sustituto que menciona el libro es yogurt griego sin grasa y sin endulzar). Los puedes exportar o pedir a un tercero, claro, pero a veces terminando siendo demasiado caros. Considerando esto, me parece un excelente libro.

This is my favourite baking book. I had never heard of this book or Stella Parks until recently but I now recommend her book to everyone and follow her work on Serious Eats closely. Every recipe I've made out of this book has turned out (I know right, a cookbook with recipes that turn out!) and to be honest I enjoy reading this book as much as I enjoy baking from it. Stella goes into a lot of detail about the historical origins of different baked items and the pictures are beautiful. Highly recommend.

Received book in good condition, yet to look thru. Hope it is interesting,it is quite a thick book. Thank you very much seller.

I normally only cook savoury dishes and will normally skip dessert but after the cherry pie turned out to be a delicious work of art that I couldn’t stop eating, I was inspired to make more things. The science aspect that I loved about the food lab is even more apparent here. I am having so much fun making these things, and am inspired because everything is so mind blowingly delicious. Thank you Stella Parks so much.