K
– En morsom og nyttig bok å ha i bakhånd. Det fins forslag til varianter på mange av kakene og dessertene. Oppskriftene følges av rettledninger og hjelpsomme forklaringer på fremgangsmåter og ingredienser.
BraveTart
Iconic American Desserts
"This is not everyday baking – nor does it celebrate an everyday occasion – but the whisking of egg whites to make the marshmallow icing (inspiration for which I thank the ever-illuminating, ever-inspiring American baker-sleuth Stella Parks, author of the compendious BraveTart)..."
Nigella Lawson - Observer Food Monthly
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. Les mer
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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 Lopez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.
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 Lopez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.
Detaljer
- Forlag
- WW Norton & Co
- Innbinding
- Innbundet
- Språk
- Engelsk
- ISBN
- 9780393239867
- Utgivelsesår
- 2017
- Format
- 27 x 22 cm
- Priser
- Winner of James Beard Foundation Book Award 2018. Short-listed for International Association of Culinary Professionals Cookbook Award 2018.
Anmeldelser
"This is not everyday baking – nor does it celebrate an everyday occasion – but the whisking of egg whites to make the marshmallow icing (inspiration for which I thank the ever-illuminating, ever-inspiring American baker-sleuth Stella Parks, author of the compendious BraveTart)..."
Nigella Lawson - Observer Food Monthly
"Fans of American desserts need look no further than this book."
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