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The Pastry Chef's Guide: The secret to successful baking every time [9781911641513]

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This title is reprinting and should be available by the end of July 2020.

***You can read our Q&A with Ravneet Gill here***

'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 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 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 (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.


AUTHOR: Ravneet studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning direct from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own 'Chefs Make Sandwiches' series online and posts job ads.

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SKU:
9781911641513
ISBN13:
9781911641513
Availability:
Temporarily Unavailable.
Author:
Ravneet Gill
Publisher:
Pavilion Books
Publication:
08-Jul-2020
Format:
Hardback
Pages:
176
Weight:
660 Grams
  • 5
    A great read indeed

    Posted by Ioana on 3rd Jul 2020

    I've followed Ravneet on Instagram for a while now and I think it all started with her chocolate chip cookies recipe. I didn't expect to enjoy this one as much as I did. It's much more than pastry or baking, and it includes lots of other sweet things like ice cream or sorbets. Full with tips and techniques straight from a pastry chef's repertoire. Would recommend to any keen baker. Plenty of variations for each type of dessert and the lack of images doesn't bother me at all.

  • 5
    Simply the GREATEST - can not recommend enough

    Posted by Dannielle Norman on 8th Apr 2020

    I’d heard about The Pastry Chef’s Guide through Ravneets Instagram (@ravneeteats) and I could not wait to get my hands on it! Rav has such an exceptional way with explaining intimidating and seemingly complex recipes; bit of knowledge, bit of technique. I can not recommend The Pastry Chef’s Guide enough! Or Ravneet’s work. Big BIG things coming from this woman - her passion and taste are a rare find. Excellent book for beginners to experienced a like! Buying another book as a gift for a chef friend!

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