The Pastry Chef's Guide: The secret to successful baking every time
Product ID: 251568206
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Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December. – Ravneet Gill This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual – THE baking reference book for any cookery shelf. This is the written embodiment of Ravneet’s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards , Chocolate , Pastry , Biscuits , Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams, parfaits, macarons or meringues, Ravneet will offer just the right advice to make it all seem easy. Review: Great recipes that are explained well - This is a great book. I’m an experienced pastry chef and I use this book more than any other recipe book I’ve ever gotten. It has so many basic recipes for custards, curds, pastry, etc, I come back to it often. It is so nice to have recipes for just one thing, like for a meringue, instead of trying to find other recipes that would use a meringue or something like that. I like that not all of the recipes are for one dessert with multiple parts. Instead, you can take the parts and combine them. The custard tart from this book is divine. I’ve had this book for five years and I use it so often. Review: Just awesome - Fabulous book, explains the science & need for precision
| Best Sellers Rank | #102,040 in Books ( See Top 100 in Books ) #320 in Desserts #370 in Vegetarian & Vegan Food #412 in Baking |
| Customer Reviews | 4.6 out of 5 stars 669 Reviews |
C**L
Great recipes that are explained well
This is a great book. I’m an experienced pastry chef and I use this book more than any other recipe book I’ve ever gotten. It has so many basic recipes for custards, curds, pastry, etc, I come back to it often. It is so nice to have recipes for just one thing, like for a meringue, instead of trying to find other recipes that would use a meringue or something like that. I like that not all of the recipes are for one dessert with multiple parts. Instead, you can take the parts and combine them. The custard tart from this book is divine. I’ve had this book for five years and I use it so often.
R**.
Just awesome
Fabulous book, explains the science & need for precision
A**E
Helpful hints and tips, and recipes for everyone to try
I received the book the next day, and I loved going through it, I have tried 2 recipes and if I can do them anyone can, I’m looking forward to trying more of the recipes
M**I
Comprehensive
Wide range of ideas and techniques
M**N
A modern classic 🙌
This is one of the best books I have bought in such a long time. Pastry is not an area of the kitchen that I knew an awful lot about before I bought this book, but in the 5 months that I have had it for it has already taught me so much and given me so much more confidence in preparing and making all things sweet. The book is seriously well written and provides so much information into the theory behind everything. I have made so many of the recipes from the book and have honestly enjoyed every single one of them. Each time I make a recipe and it turns out the way that it should do it gives me so much pleasure and excitement. The recipes are obviously seriously tried and tested because they always turn out perfect! I’m so grateful to Rav for all the skills and knowledge that I’ve gained from this book. This book is already a classic in my eyes and will forever be my go to book for Pastry reference 😃
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