The Pastry Chef’s Guide

A straight-talking manual destined to become the ultimate baking reference

Written by pastry chef extraordinaire Ravneet Gill, this book is aimed at chefs and home bakers alike. Starting with a manifesto for pastry chefs, Ravneet then explains the basic principles of patisserie, which ingredients to know, how to line baking tins, understanding fat content, what equipment is needed, oven temperatures, and variables to watch out for, giving the reader enough knowledge of baking to avoid the common pitfalls of baking. She then covers the main types of patisserie by chapter: Pastries, Breads, Tarts and Pies, Custards, Frozen Desserts, Mousses, Steamed Puddings, Cakes, Hot Desserts, and Petit Fours, offering just the right advice to make it all seem easy.