Review "I am convinced that Stella is the result of a biological accident where a lab technician dropped Betty Crocker, Ernie the Keebler Elf, Mr. Wizard, and Fannie Farmer's DNA samples into an incubator and out emerged a living, breathing pastry goddess. A genetic experiment gone horribly, horribly right." --from the Foreword by J. Kenji López-Alt, New York Times-bestselling author of The Food Lab"...one of the most engaging baking books to be published in years. Stella Parks, a pastry chef in Lexington, Ky., and a senior editor at SeriousEats.com, is a gumshoe, a vivid storyteller and a damn clever cook...Parks adds a remarkable new voice to the world of baking books. Combine smarts with whimsy and you get delicious results." --Washington Post"...the ever-illuminating, ever-inspiring American baker-sleuth Stella Parks, author of the compendious BraveTart..." --Nigella Lawson, The Observer "Fans of American desserts need look no further than this book." --Choice Magazine About the Author Stella Parks is a graduate of the Culinary Institute of America and a James Beard Award nominated writer for Serious Eats. 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 Lopez-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Mateo with his wife Adriana.
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