Sugar Rush

Master Tips, Techniques, and Recipes for Sweet Baking

Nonfiction, Food & Drink, Baking & Desserts, Pastry, Desserts, Baking
Cover of the book Sugar Rush by Johnny Iuzzini, Wes Martin, Potter/Ten Speed/Harmony/Rodale
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Author: Johnny Iuzzini, Wes Martin ISBN: 9780770433703
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: September 30, 2014
Imprint: Clarkson Potter Language: English
Author: Johnny Iuzzini, Wes Martin
ISBN: 9780770433703
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: September 30, 2014
Imprint: Clarkson Potter
Language: English

James Beard–award-winning pastry chef Johnny Iuzzini returns to basics in this complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.

Iuzzini starts by sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream.

The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

James Beard–award-winning pastry chef Johnny Iuzzini returns to basics in this complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.

Iuzzini starts by sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream.

The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting.

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