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Sugar Rush by Johnny Iuzzini and Wes Martin
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Sugar Rush

Master Tips, Techniques, and Recipes for Sweet Baking

Master Tips, Techniques, and Recipes for Sweet Baking

By Johnny Iuzzini and Wes Martin
Introduction by Dorie Greenspan

By Johnny Iuzzini and Wes Martin
Introduction by Dorie Greenspan

By Johnny Iuzzini and Wes Martin
Introduction by Dorie Greenspan

By Johnny Iuzzini and Wes Martin
Introduction by Dorie Greenspan

Best Seller
Hardcover $40.00

Sep 30, 2014 | ISBN 9780770433697

Ebook $12.99

Sep 30, 2014 | ISBN 9780770433703

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    Sugar Rush by Johnny Iuzzini and Wes Martin
    Hardcover $40.00
    Sep 30, 2014 | ISBN 9780770433697

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    • Hardcover $40.00

      Sep 30, 2014 | ISBN 9780770433697

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    • Ebook

      Sep 30, 2014 | ISBN 9780770433703

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    About Sugar Rush

    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.

    About Sugar Rush

    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.

    Also by Johnny Iuzzini

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    See all books by Johnny Iuzzini

    Also by Johnny Iuzzini

    Dessert FourPlay
    See all books by Johnny Iuzzini

    About Johnny Iuzzini

    JOHNNY IUZZINI, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding… More about Johnny Iuzzini

    About Johnny Iuzzini

    JOHNNY IUZZINI, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding… More about Johnny Iuzzini

    Product Details

    Category: Baking & Desserts

    Hardcover | $40.00
    Published by Clarkson Potter
    Sep 30, 2014 | 352 Pages | 8-1/2 x 10 | ISBN 9780770433697

    Category: Baking & Desserts

    Ebook | $12.99
    Published by Clarkson Potter
    Sep 30, 2014 | 352 Pages | ISBN 9780770433703
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    Praise

    “It’s always a pleasure to see the fireworks that a master pastry chef like Johnny can produce. But what makes this book indispensable to anybody who loves to bake is the way he explains basic baking principles and shares his vast knowledge. Every kitchen should have this book, including mine.”
    –Duff Goldman
     
    “I was first introduced to Johnny Iuzzini’s artistry at Jean-Georges. He’s like a modern-day Willy Wonka, creating desserts with a whimsical nature—and because I am a passionate lover of all things sweet, I became a huge fan. This book is a great way for people to take his playful spin on desserts and re-create them in their own home.”
    –Giada De Laurentiis

    Table Of Contents

    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

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