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Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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The Pastry Chef's Guide (Hardcover)
Loot Price: R468
Discovery Miles 4 680
You Save: R90
(16%)
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The Pastry Chef's Guide (Hardcover)
 (1 rating, sign in to rate)
List price R558
Loot Price R468
Discovery Miles 4 680
You Save R90 (16%)
Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.
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'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.
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