Title
The Pastry Chef's Guide: The secret to successful baking every time,Used
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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, dont use strawberries in December. Ravneet GillThis 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 straighttalking nononsense manual THE baking reference book for any cookery shelf. This is the written embodiment of Ravneets very special expertise as a patisserie chef filled with the natural flair and razorsharp 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 lighterthanair 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.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'The Pastry Chef's Guide'? A: 'The Pastry Chef's Guide' focuses on making pastry accessible to everyone, including chefs and home bakers who may fear baking. It emphasizes the ease of pastry making with clear instructions and approachable recipes.
- Q: Who is the author of this cookbook? A: The author of 'The Pastry Chef's Guide' is Ravneet Gill, a renowned pastry chef known for her expertise and straightforward teaching style.
- Q: How many pages does the book contain? A: 'The Pastry Chef's Guide' contains 176 pages filled with recipes and pastry-making techniques.
- Q: What kind of recipes can I expect in this book? A: The book features a range of easy sweet recipes for baking enthusiasts, including cakes, pastries, biscuits, and puddings.
- Q: Is this book suitable for beginners in baking? A: Yes, 'The Pastry Chef's Guide' is designed for both beginners and experienced bakers, providing foundational knowledge and straightforward recipes.
- Q: What type of binding does 'The Pastry Chef's Guide' have? A: 'The Pastry Chef's Guide' is available in hardcover binding, which offers durability and a quality feel for frequent use.
- Q: When was 'The Pastry Chef's Guide' published? A: 'The Pastry Chef's Guide' was published on September 8, 2020.
- Q: What are some key topics covered in the book? A: Key topics include the basics of pastry making, ingredient knowledge, equipment needed, and various types of patisserie such as cakes, custards, and chocolates.
- Q: Does the book include illustrations or images? A: Yes, 'The Pastry Chef's Guide' is described as an illustrated edition, enhancing the visual appeal and aiding in understanding techniques.
- Q: Can I find tips for troubleshooting common baking issues in this book? A: Absolutely, the book provides insights on avoiding common pitfalls in baking, ensuring readers can navigate challenges effectively.