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Pastry Chef's Guide by Ravneet Gill (2020, Hardcover)

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Title: The Pastry Chef's Guide: The secret to successful baking every t Item Condition: New. Author: Ravneet Gill ISBN 10: 1911641514. Book Details.

Informazioni su questo prodotto

Product Identifiers

PublisherPavilion Books

ISBN-101911641514

ISBN-139781911641513

eBay Product ID (ePID)25038500230

Product Key Features

Book TitlePastry Chef's Guide

Number of Pages176 Pages

LanguageEnglish

TopicCourses & Dishes / Cakes, Courses & Dishes / Desserts, Methods / Baking

Publication Year2020

GenreCooking

AuthorRavneet Gill

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight23.7 Oz

Item Length9.5 in

Item Width6.5 in

Additional Product Features

Intended AudienceTrade

TitleLeadingThe

SynopsisPastry 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 - THE baking reference book for 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, parfaits, macarons or meringues, Ravneet will offer just the right advice to make it all seem easy., 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