Parks adds a remarkable new voice to the world of baking books. is a lot to be said for being able to make the perfect version of whatever your childhood guilty pleasure was-and a lot more to be said for one book that delivers them all. Parks spent five long years developing her recipes, and the smart tricks sprinkled throughout the book show it was time well spent. I am in love with Stella's take on classic American pastry staples like the fluffy homemade white bread that begs to be turned into a PB&J or the flaky, tangy hand apple pies like the ones you can't pass up at the McDonald's drive-thru., One of the most engaging baking books to be published in years. Refreshing, fun, and inspiring for seasoned and beginning bakers alike., The book that every baker needs in the kitchen. A genetic experiment gone horribly, horriblyright., With her excellent and adventurous palate, inventive mind, and phenomenal baking skills, Stella Parks gives the reader a smart no-nonsense education in baking with a good measure of attitude, loads of encouragement, and plenty of details to ensure success. Wizard, and Fannie Farmer's DNA samples into an incubator and out emerged aliving, breathing pastry goddess. Stella Park's knowledge is formidable and her baked goods are brilliant, exactly the type of things we crave., I am convinced that Stella is the result of a biologicalaccident where a lab technician dropped Betty Crocker, Ernie the Keebler Elf,Mr. #Stella parks how toEver wondered how to make your own Heath-like chocolate toffee or even a Reese's Peanut Butter Cup? Parks has you covered., will join the ranks of the timeless and transformative. A deep dive into sweet, sweet Americana-from Boston cream pie to that southeastern beach staple, key lime pie, to the best carrot cake I've tried. I am in love with Stella's take on classic American pastry staples like the fluffy homemade white bread that begs to be turned into a PB&J or the flaky, tangy hand apple pies like the ones you can't pass up at the McDonald's drive-thru., Astonishing. Parks is a serious cook, interested in the history of how those desserts became iconic, and one who applies her serious culinary education to what others might consider frivolous ends., BraveTart is the book that every baker needs in the kitchen.
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