35 von 35 Kunden fanden die folgende Rezension hilfreich
- Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Sugar Rush is a big, beautiful book. It’s absolutely gorgeous and with holiday shopping just around the corner it would make a perfect gift for you or someone you really, really like! Seriously, if you have any sort of foodie on your holiday list, look no further.
The book opens with an introduction by Dorie Greenspan (I know!), which that right there should tell you how wonderful this book is! That is followed by a getting started section that covers ingredients, equipment, tools, and bakeware.
The rest of the book is divided into nine sections: Custards and Creamy Desserts; Eggs and Meringue; Caramel; Cakes, Cupcakes, Brownies, and Muffins; Cookies, Tea Cakes and Biscuits; Tarts, Cobblers and Crisps; Yeast Doughs; Glazes, Frosting, Fillings and Sauces; and Building a Balanced Dessert.
Each section opens with the general basic info about the desserts in that section. I marked so many things to try:
Custards and Creamy Desserts: Vanilla Cream Sauce, Ginger Spice Ice Cream, Coffee Cardamom Pastry Cream, Toasted Almond-Cinnamon Panna Cotta.
Eggs and Meringue: French Meringue, Swiss Meringue, Italian Meringue (who knew there where this many meringues!), Crunchy Meringue Cookies, Bittersweet Chocolate Mousse, Banana-Rum Mouse, Espresso Marshmallows, and Browned Butter Crepes.
Caramel: Dry Caramel vs. Wet Caramel (again, had no idea there types of caramel), Candied Hazelnuts, Caramel Pudding, Earl Grey Creme Caramel.
Cakes, Cupcakes, Brownies, and Muffins: Crumb Cake, Chocolate Cupcakes, Olive Oil Sponge Cake, Flourless Chocolate Meringue Cake, and Spicy Malted Chocolate Chipotle Brownies.
Cookies, Tea Cakes and Biscuits: Killer Chocolate Chip Cookies, Chocolate Snowballs, Fluffy Buttermilk Biscuits.
Tarts, Cobblers, and Crisps - Sweet Tart Dough, Citrus Tart Dough, Chocolate Tart Dough, Caramel-Walnut Tart, Smoky Chocolate Ginger Ganache Tart, and Gooey Chocolate-Caramel Tart.
Yeast Doughs: Brioche, Pecan-Caramel Sticky Buns, and Fresh Yeast Donuts.
Glazes, Frostings, Fillings and Sauces: Shiny Chocolate Glaze, Buttercream with 7 variations, and Candied Citrus Peel.
Building a Balanced Dessert: combining several of the desserts into one amazing dessert, for example: The Vanilla-Banana Caramel Cake using Vanilla Sponge Cake, Banana-Rum Mousse, Caramelized Bananas, and Candied Hazelnuts!
I can not say enough good things about this book. It is like a textbook for baking, with gorgeous step-by-step photos. There are mother recipes that you can learn and master and then move on to the more compacted recipes. Dorie Greenspan says it best in the intro when she states that she wishes she had had this book back when she was learning to bake. The thing is it’s perfect for people who are just learning to bake, people who bake occasionally and want to step up their game, and those that bake regularly and want to learn new tips and tricks from a master pastry chef.
23 von 23 Kunden fanden die folgende Rezension hilfreich
Addicted to words
- Veröffentlicht auf Amazon.com
Format: Kindle Edition
I’ve long wanted to take baking classes to help fill the gaps in my Betty Crocker upbringing. On a recent Paris vacation, there wasn’t time to take the croissant or macaron classes that tempted me. And the cost of a class, or two? Mon dieu! It couldn’t possibly be worth it, right? I will never know, but I may find time for a little class here at home someday.
In the meantime, I bake—and I experiment. Even with recipes I have been making for years, the slightest intentional variation can make a mess of things. Then there are times when I follow a recipe exactly and something goes wrong. I’ve turned out some delicious cakes, cookies, and breads over the years and even changed up the ingredients a bit, but I’ve always known it was just dumb luck. I had no idea, for example, why creaming the butter and sugar one day was easy and another day took forever and came out gunky.
Which variable turned a yummy treat into a hot mess? I only had the faintest notion, and sometimes no clue at all, until I began reading pastry chef Johnny Iuzzini’s book for home cooks, Sugar Rush. Now I feel confident that the rules of science, of cause and effect, are within my grasp. Making dessert, especially the baking I so enjoy, isn’t hocus pocus. It can be magic! (Full disclosure: I received a complimentary copy of the book from the Blogging for Books program in exchange for my honest review.)
Sugar Rush offers recipes for everything from caramel and custard to brioche and buttercream. Iuzzini lays out the basics of making the fundamental recipes, with lots of very useful tips about temperatures and handling and appliances and tools. Right there on page 171, he explains the reasons he recommends using cold cubed butter and having eggs and liquids at room temperature when making a cake. Who knew? I suppose most chefs do, but it's Iuzzini who is sharing the information. Thank you, Johnny!
He enlightens his readers about the similarities and differences in making custard, pastry cream, flan, and pots de crème so we too can understand the point at which the same essential ingredients are transformed into unique, delicious desserts. This kind of insight is what makes the book so dear to me. Reading Sugar Rush from cover to cover, which I did before attempting to make a recipe, was like getting my hands on a magician’s secrets.
Iuzzini then expands on the basics, showing off his pastry chef credentials with enchanting, modern flavor combinations. To wit, recipes for Green Tea Macarons, Rustic Fig and Spiced Almond Cream Tart, Coffee-Cardamom Éclairs, and Chai Crème Brulée—to name a few. Again, the recipes are not intimidating because he’s included how and why the building blocks come together first.
The book itself is beautiful, with gorgeous food porn photos throughout. My only complaint with the book is that I would prefer more photos that illustrate the processes that Iuzzini so carefully describes in his recipes.
Writing this has given me a craving for some recipe making. I’m off to the kitchen to whip up some Smack Caramel Corn, or maybe Caramel-Chocolate Cupcakes with Sea Salt, or perhaps Chipotle Churros. I might be busy for a while...
9 von 10 Kunden fanden die folgende Rezension hilfreich
- Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
If you only buy one baking book, make sure this is it. I promise it will not become a dust collector along side of your 1975 Pillsbury Bake Off cookbook!
Sugar Rush isn't your typical cookbook crammed full of boring pies and chocolate chip cookies. It is actually a book that you can sit down and read. Not only does it have recipes teaching you the basics from one of the best, it also "speaks" to you as if you were sitting in a culinary classroom. Chef Johnny shares his master tips and techniques for over 150 recipes. There is a very good reason why it is number one on Amazon in Pastry Baking and a peek inside explains why.The book begins with an introduction from culinary guru, Dorie Greenspan. (Just in case you are wondering who this is, Dorie is a two-time James Beard award-winning chef and cookbook author.) Next is the getting started section. Here, the author goes into detail about the best ingredients, equipment, appliances, and tools that will help make your baking a success. He also emphasizes the importance of reading each recipe thoroughly and having everything weighed out and ready before you begin. Chef Johnny makes it pretty clear when he says, "...pull out everything you will need - all ingredients, tools, and equipment. I'm talking spoons, spatulas, parchment paper, ice bath, everything. The time it takes for you to rifle through the junk drawer to find your thermometer when you have bubbling hot sugar on the stove could be the difference between fluffy Italian meringue and setting off the fire alarm." I don't think I could have said it better!
There are nine sections of recipes. Each one covers literally everything you need to know to learn the basics plus some. I have listed them below along with some of my favorite recipes from each chapter.
Custards and Cream Desserts - Vanilla Pastry Cream, Bitter Orange Ice Cream, Créme Brûlée
Eggs and Meringue -Milk Chocolate Mousse, Espresso Marshmallows, ChipotleChurros w/ Dulce de Leche Cream
Caramel - Salted Caramel, Individual Caramel Apple and Sweet Potato Bread Puddings
Cakes, Cupcakes, Brownies, and Muffins - Brown Sugar-Molasses Cake, Chocolate Cupcakes, Gluten Free Vanilla Birthday Cake
Cookies, Tea Cakes, and Biscuits - Macarons, Buttermilk Biscuits, Pecan Shortbread
Tarts, Cobblers, and Crisps - Citrus Tart Dough, Puff Pastry, Smoky Chocolate-Ginger Ganache Tart
Yeast Doughs - Brioche, Fresh Yeast Doughnuts
Glazes, Frostings, Fillings, and Sauces - Buttercream with 8 different variations including Miso and Green Tea
Building a Balanced Dessert - Triple Chocolate Mousse Torte, Citrus Pound Cake with Exotic Melon
The book will be helpful to those just starting out as well as the occasional baker. Even those with years of experience can learn from the award winning chef.
I was happy to see the section that features my all time favorite confection, the French macaron. Chef Johnny makes them totally different from any other method I have been taught. I really think he has a winner with this one.The recipes in this book include weights for most of the ingredients. Weighing out your ingredients is imperative in baking. For example, if you had 4 different people to measure out a cup of flour and then weighed each one, you would end up with 4 different amounts. I noticed this particular recipe is written only in weights. (Macarons should always be made using a scale to weigh the ingredients.) Instead of the old fashioned way of whipping your egg whites then adding sugar, his version utilizes an Italian meringue. This helps to produce a stable and consistent cookie with an evenly risen "foot." There are many factors that can have a negative impact on a macaron; your meringue, the humidity level in the room, and the type of almond flour that you use. Besides providing the recipe for successful macarons, Chef Johnny also shows us the correct way to do each step with beautiful high resolution photos. Some of the more tricky recipes include tips that are extremely helpful and you can tell they come from years of experience.
One of the more interesting recipes, and one I had not heard of before, was the one for Kouign-Amann (pronounced coon-yah-mahn). It is a round cake that has crispy caramelized sugar on the outside and light fluffy buttery layers on the inside. The name literally means butter cake ("kouign" translates to cake and "amann" means butter). According to the author, "This is not the simplest of pastries but is well worth the effort." His thorough instructions, along with photos for each step, make it to where anyone can make this french delicacy right in their own kitchen.
As I was skimming the book looking for my first recipe to make, I couldn't help but notice the unique materials used instead of those boring white plates. The textures allow for each of the chef's creations to really shine though. I bet I gained 10 pounds just looking at the photos!
With its modern twist on our favorites classics, this book is sure to instantly become your favorite as well.
**I received this book free in exchange for an honest review.**