Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

James Beard-grant winning baked good gourmet specialist Johnny Iuzzini comes back to fundamentals in this total preparing course in a book with everything a home dough puncher needs to unhesitatingly turn out 150+ desserts with advanced flavors.

Iuzzini begins by sharing his master tips on essentials, for example, making caramel and blending margarine cakes, with join bit by bit photos, before proceeding onward to plans for Salted Caramels and Sticky Caramel Date Cake. In the wake of acing the basic technique for making light-as-air meringues, anybody can make ethereal coffee marshmallows, mile-high soufflés, and chewy French macaron sandwich treats. Perusers can at last grow their cake and frozen yogurt skylines to hold onto flavors as exciting as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream.

The 250 photos incorporate both informative procedure shots to console dough punchers every step of the way just as dazzling photos of the prepared to-eat treats. With Sugar Rush, heating at home has never been simpler - or all the more welcoming.

About the Author
JOHNNY IUZZINI, winner of the James Beard award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc.

Johnny Iuzzini, winner of the James Beard Award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, delivers a home run with his second cookbook. "Sugar Rush" (with an introduction by Dorie Greenspan) is a fantastic primer for all aspiring pastry chefs and home bakers. Approachable and gorgeously photographed, each chapter opens with a mother recipe complete with step-by-step photos demonstrating the proper technique, then you are given numerous opportunities to try out your new skills on a tempting array of desserts in the same family.Every major type of dessert base is covered in gorgeous photography and step-by-step guides, from caramel, custards and marshmallow to yeast and laminated doughs, cookie and tart doughs, and glazes, frostings, fillings and sauces. Johnny's pastry cream flavors were particularly inspired; piña colada, coffee cardamom, tarragon vanilla and blackberry pastry creams mean that you'll never lack inspiration for a cream puff or éclair filling. And his primer on meringue includes French, Swiss and Italian meringues as well as sabayon, semifreddo, and mousse.-Bruch Lucy

Whereas the author's previous book Dessert FourPlay, was aimed at the more serious pattiserie side, this book is more accessible for home bakers. It is well photographed, with anecdotes from the author, so it's not as dry a read as other cook books might be. It gives the building blocks to things like caramel, meringue, cake etc, and then a few recipes for the reader to try. It also gives the techniques needed to achieve them, with tips and tricks to attempt to avoid some of the pitfalls that can occur; plus how to rectify these things when it does happen. Although it must be said, that as an American cookbook, some of the terminology used was rather alien to me, as was trying to source some of the ingredients he uses, but this was quickly got over. All in all, in my opinion, the price of this book, although it seemed costly at the time, was justified; and that this was an opportunity to learn more about the why's and wherefore's of baking for me. -Angelfan 

El libro en sí ya es precioso. Encuadernación, tipo de papel, fotografías da gusto sólo ojearlo. Luego tiene infinidad de recetas todas muy bien explicadas con muchas fotos del paso a paso y muchos consejos para conseguir mejores resultados. Tiene también un buen número de recetas originales (tengo muchos libros de cocina y es difícil encontrar cosas nuevas) que no había visto antes. Tengo ya una larga lista de cosinas para probar!!-Avila Presa 

Download Ebook Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking | 58 Mb | Pages 352 | EPUB | 2014

Gdrive

Support us with Donate some money using PAYPAL with this link
https://www.paypal.me/Yudhacookbook