The pastry chef's guide : the secret to successful baking every time / Ravneet Gill

By:

Ravneet Gill [Author]

Material type: Text

TextPublication details: London : Pavilion Books, 2020.Description: 176 pages; colored illustrations: 25cmISBN:

9781911641513

DDC classification:

LUO 641.865 G41

Contents:

Foreword by Fergus Henderson My love of sugar was inevetable Pastry theory 101 Sugar Custard Chocolate Pastry Biscuits Cakes Puddings Cakes Ice cream

Summary: '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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Holdings
Cover image	Item type	Current library	Call number	Status	Date due	Barcode
	LIBRARY USE ONLY	LAPULAPU-CEBU INTERNATIONAL COLLEGE LIBRARY USE ONLY SECTION	LUO 641.865 G41 (Browse shelf(Opens below))	Not for loan		001823

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Previous		No cover image available					No cover image available	Next
Previous	LUO 641.86 B46 Best western desserts : easy and tasty /	LUO 641.86 M87 2020 Hello! 365 dessert salad recipes /	LUO 641.86 Sa17 2020 Dessert person : recipes and guidance for baking with confidence /	LUO 641.865 G41 The pastry chef's guide : the secret to successful baking every time /	LUO 641.865 J71 The pastry school : sweet and savoury pies, tarts and treats to bake at home /	LUO 641.865 W45 2020 A good bake : the art and science of making perfect pastries, cakes, cookies, pies, and breads at home /	LUO 641.8650944 H54 2020 The French christmas baking book of 2020 /	Next

Includes index.

Foreword by Fergus Henderson
My love of sugar was inevetable
Pastry theory 101
Sugar
Custard
Chocolate
Pastry
Biscuits
Cakes
Puddings
Cakes
Ice cream

'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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