The Pastry Chef's Guide: The Secret to Successful Baking

The Pastry Chef's Guide: The Secret to Successful Baking

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192 pages

This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy.

Written by pastry chef extraordinaire 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 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.

Filled with her signature flair and razor-sharp wit, this is the pastry reference book for a new generation of aspiring bakers.


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