The Pastry Chef's Guide: The secret to successful baking every time (Hardback)Ravneet Gill (author)
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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 designed to become THE baking reference book on 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 (or parfaits 'because parfaits are for when you're in the shit'), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.
Publisher: Pavilion Books
Number of pages: 176
Weight: 660 g
Dimensions: 234 x 156 x 24 mm
'I picked up Gill's guide with a pinch of salt and a heaping cupful of scepticism. But reader, I was wrong. She may make a baker out of me yet.'-- The Independent, 'Best Cookbooks of 2020'
'She gets rid of all the faff and explains everything flawlessly'* The Sunday Times (Ireland) *
'Pastry sorceress'* House Beautiful *
'Delightful, delicious recipes'* Sunday Express *
'Gill has taken a hellishly complex area of food and, blending a no-nonsense approach with solid experience, has written a guide with just the right amount of detail that will help you navigate choux pastry, ganache and creme anglaise with ease.'-- The Guardian
'Seriously good, and useful and beautiful little book.'-- Felicity Cloake
'Deserves its chance to keep many households in treats for the next few months.'* Rocket & Squash *
'More than just the perfect cookie...pastry chef takes her skills beyond a classic recipe.'-- The New York Times
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