{"product_id":"the-pastry-chefs-guide-the-secret-to-successful-baking-every-time-9781911641513","title":"The Pastry Chef's Guide: The Secret to Successful Baking Every Time","description":"\u003cp\u003e \u003cstrong\u003e \u003cem\u003ePastry 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.\u003c\/em\u003e - Ravneet Gill\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eThis is a book aimed at chefs and home bakers alike who FEAR baking.\u003c\/p\u003e\u003cp\u003e \u003cstrong\u003eThe message: pastry is easy. \u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eWritten 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.\u003c\/p\u003e\u003cp\u003eStarting with a manifesto for pastry chefs, Ravneet then swiftly moves onto \u003cstrong\u003eThe Basics\u003c\/strong\u003e 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: \u003cstrong\u003eSugar, Custards\u003c\/strong\u003e, \u003cstrong\u003eChocolate\u003c\/strong\u003e, \u003cstrong\u003ePastry\u003c\/strong\u003e, \u003cstrong\u003eBiscuits\u003c\/strong\u003e, \u003cstrong\u003eCakes\u003c\/strong\u003e and \u003cstrong\u003ePuddings.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSo 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eRavneet Gill\u003c\/strong\u003e is the author of the bestselling \u003cem\u003eA Pastry Chef's Guide \u003c\/em\u003e(2020), \u003cem\u003eSugar, I Love You\u003c\/em\u003e (2021) and \u003cem\u003eBaking for Pleasure\u003c\/em\u003e (2023). She 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 2018 and online cookery school, Damson Jelly Academy. Ravneet has been a judge on Channel 4's 'Junior Bake Off' alongside Liam Charles since 2020. She is also a judge on Channel 4 and Netflix show 'Five Star Kitchen' alongside Mike Reid and Michel Roux Jr. She has written for the \u003cem\u003eTelegraph\u003c\/em\u003e as a pastry specialist and is a regular columnist for \u003cem\u003eGuardian Feast\u003c\/em\u003e.\u003c\/p\u003e\u003cbr\u003e","brand":"Pavilion Books","offers":[{"title":"Default Title","offer_id":50494185799954,"sku":"9781911641513","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_7e9fcb8e-a8d2-48ec-87de-cbca3209c7a9.jpg?v=1730661090","url":"https:\/\/surprise-castle.myshopify.com\/products\/the-pastry-chefs-guide-the-secret-to-successful-baking-every-time-9781911641513","provider":"Surprise Castle","version":"1.0","type":"link"}