Join us for our third Cookbook Club as we share a pizza night and dessert buffet and discuss Stella Parks' BRAVETART.

HOW IT WORKS

In this special BAKING edition of cookbook club, veryone will prepare a dessert from BRAVETART by Stella Parks. Ahead of the event, you'll receive access to a spreadsheet where you and other attendees will sign up for the dish of your choice. Then, on May 28th, we'll gather in our kitchen space to discuss the author's perspective, as well as our own experiences baking through the book. (To ensure we all have a well-rounded meal that isn't entirely made of sugar, Miles, Sarah, and Allison will be making some focaccia pizza to nosh on first!)

Cookbook club members will also receive a 15% discount in-store for the month of May (appliances excluded).

If you purchase a copy of the book with your ticket, you may pick it up in-store. Copies of BRAVETART can be picked up begining Friday, May 1st.

ABOUT THE BOOK

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—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. 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 is sure to become an American classic.

ABOUT THE AUTHOR

Stella Parks is a graduate of the Culinary Institute of America. 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.