Saturday, October 4, 2014

{{Book Review}} Sugar Rush

Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors. 
James Beard–award-winning pastry chef Johnny Iuzzini returns to basics, 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. Aft
er mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high souffl├ęs, 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.

*My Review*
When I saw this book available to request, I jumped on it. I love cooking and baking so this book was the perfect thing. In "Sugar Rush" you learn about and how to make all types of sweet, including;
  • Custards and Creamy Desserts
  • Eggs and Meringue
  • Caramel
  • Cakes, Cupcakes, Brownies,
    and Muffins
  • Cookies, Tea Cakes, and Biscuits
And SO much more! This book has full chapters of each of the sweets listed above. 

The pictures in this book truly is amazing & made me craving these sweets just looking through this book! I can't wait to try some of the recipes. I even saw recipes on how to make your own marshmallows! I may never buy sweets from the store ever again. This book brought back a lot of wonderful childhood memories of spending time with my grandma baking sweets for the holidays(and even sometimes "just because"). If you like sweets, then you should definitely check out "Sugar Rush", but please...don't take my word for it, have a sneak peek into this book by clicking here

{{About the Author}}
JOHNNY IUZZINI, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.

I received this book free of charge from in exchange for my honest review. All opinions expressed here are 100% my own. 

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