Sugar Rush Master Tips, Techniques, and Recipes for Sweet Baking

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.

JOHNNY IUZZINI, winner of the James Beard award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc.

CONTENTS

Introduction by Dorie Greenspan
Getting Started

1. Custards and Creamy Desserts
2. Eggs and Meringue
3. Caramel
4. Cakes, Cupcakes, Brownies,
and Muffins
5. Cookies, Tea Cakes, and Biscuits
6. Tarts, Cobblers, and Crisps
7. Yeast Doughs
8. Glazes, Frostings, Fillings,
and Sauces
9. Building a Balanced Dessert

Acknowledgments
Index