The Pastry Chef's Guide: Unleash your inner pastry chef with this cookbook featuring a range of easy sweet recipes for baking enthusiasts - from bestselling Junior Great British Bake Off judge
Product ID: 161917326
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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: 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 Review: 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 😃
| Best Sellers Rank | 62,032 in Books ( See Top 100 in Books ) 53 in Cake Decorating & Sugarcraft 130 in Cake Baking 130 in Bread Baking |
| Customer reviews | 4.7 4.7 out of 5 stars (713) |
| Dimensions | 16.2 x 2.3 x 24 cm |
| ISBN-10 | 1911641514 |
| ISBN-13 | 978-1911641513 |
| Item weight | 281 g |
| Language | English |
| Print length | 176 pages |
| Publication date | 2 April 2020 |
| Publisher | Pavilion Books |
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**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 😃
H**R
Fantastic
I heard about this book whilst watching Saturday kitchen. I am so pleased I did. This book is like having a pastry chef in your house. It is well written, informative, covers every aspect of patisserie in an easy reference style book. E.G:- Custard, Thick such as pastry cream and thin for pouring custard or or thick for P cream
N**T
Simple and practical. Perfect for amateur bakers
The science behind baking is very well explained in such a simple way with examples of recipes. Highly recommend this book for anyone looking to understand the purpose ingredients, how they react with each other, why certain of your baking may not turn out like expected, what you can do prevent or rescue the flaws... and ultimately help you feel more confident to start customising recipes. This will not just be a one-off read but you will be using it as a reference everytime you bake!
A**R
Mainly text based recipes
Nice recipes but could do with more photos. It's always good to know what it's supposed to look.
A**E
Pastry chefs cookbook
A good book, for any chef too have in their collection.
B**H
THE PASTRY QUEEN
This book is excellent. A brilliant reference book for anyone who wants to know more about pastry and sweet things. Recipes are great, it's brilliantly written, with lots of super helpful tips and information, if you want to up your pastry skills it's a must. I've also done both of her online courses with Nicola at Puff School and both of these ladies are seriously talented, super passionate and wonderfully helpful. Would totally recommend this book and their courses. Lots of great things to learn and some seriously delicious food, everything I've made from here has been next level amazing.
T**B
Top-notch
This is a brilliant book for anyone enthusiastic about cooking and/or pastry. As a newcomer to pastry I have found the subject quite daunting, but this book sets out the theory behind what you come to cook in advance so you feel you know what you're doing. Recipes are varied and the photos are gorgeous. Will be buying this for birthday gifts.
K**R
So detailed
One of the best pastry books ever! She's put in so much of work into her details, makes a novice like me bravely embark the baking journey. Been waiting to read this book ever since I heard about it and all the rave reviews it kept getting
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
E**H
Buy it
Absolutely love this book. Started reading it, and it is chock full of info. So excited to cook more from it.
M**I
Comprehensive
Wide range of ideas and techniques
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