The pastry chef's guide : the secret to successful baking every time
(Book)
Author
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Published
London : Pavilion Books, 2020.
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Description
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Copies
Location | Call Number | Status |
---|---|---|
Donelson - Adult Non-Fiction | 641.865 G4757p | Checked Out |
Richland Park - Adult Non-Fiction | 641.865 G4757p | On Shelf |
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More Details
Published
London : Pavilion Books, 2020.
Format
Book
Physical Desc
175 pages, 8 unnumbered pages of plates (folded) : illustrations (some color) ; 24 cm
Language
English
Notes
General Note
Includes index.
Description
'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.' 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. She has a natural flair and razor-sharp wit that gives her 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, Desserts and Puddings, Ingredients and Equipment. 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.
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Citations
APA Citation, 7th Edition (style guide)
Gill, R., Griffiths, J. (., & Tobatron. (2020). The pastry chef's guide: the secret to successful baking every time . Pavilion Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Gill, Ravneet, Jessica (Photographer), Griffiths and Tobatron. 2020. The Pastry Chef's Guide: The Secret to Successful Baking Every Time. Pavilion Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Gill, Ravneet, Jessica (Photographer), Griffiths and Tobatron. The Pastry Chef's Guide: The Secret to Successful Baking Every Time Pavilion Books, 2020.
MLA Citation, 9th Edition (style guide)Gill, Ravneet, Jessica (Photographer) Griffiths, and Tobatron. The Pastry Chef's Guide: The Secret to Successful Baking Every Time Pavilion Books, 2020.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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