The Pastry Chef's Guide: The Secret to Successful Baking Every Time
Written by Ravneet Gill
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.
About The Author
Ravneet Gill 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 May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning direct from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own 'Chefs Make Sandwiches' series online and posts job ads.