Stella Parks
Stella Parks’s BraveTart is a New York Times Bestseller and won the James Beard Award for best Baking Book. She is a graduate of the Culinary Institute of America. Her inventive approach to classic desserts led Food & Wine to name Stella one of America’s Best New Pastry Chefs, and her recipes have appeared in publications such as the New York Times, Garden & Gun, and the Wall Street Journal.
Bravetart: Iconic American Desserts
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, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the 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. Yet BraveTart 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, BraveTart has become an American classic.