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Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking Hardcover – September 30, 2014
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"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
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Top Customer Reviews
The photos are amazing! Not only are they beautiful but take you through a photo tutorial of many of the recipes. I like to see what a recipe should look like when it's complete. The info is thorough and gives you so many useful tips. It takes things that look like they should be difficult and makes them doable. The few recipes I've tried out so far were easy enough for just about anyone that can read and all turned out amazing. My biggest issue with the book is deciding what to try next. In many cookbooks I buy there is a small percentage of recipes that I actually use or want to try, the ones that hooked me into buying it. The rest of the recipes end up being fillers that I never look at. This might be the first book I've gotten where I want to try everything! I can see this book as easily becoming one of my favorites.
The book opens with an introduction by Dorie Greenspan (I know!), which that right there should tell you how wonderful this book is! That is followed by a getting started section that covers ingredients, equipment, tools, and bakeware.
The rest of the book is divided into nine sections: Custards and Creamy Desserts; Eggs and Meringue; Caramel; Cakes, Cupcakes, Brownies, and Muffins; Cookies, Tea Cakes and Biscuits; Tarts, Cobblers and Crisps; Yeast Doughs; Glazes, Frosting, Fillings and Sauces; and Building a Balanced Dessert.
Each section opens with the general basic info about the desserts in that section. I marked so many things to try:
Custards and Creamy Desserts: Vanilla Cream Sauce, Ginger Spice Ice Cream, Coffee Cardamom Pastry Cream, Toasted Almond-Cinnamon Panna Cotta.
Eggs and Meringue: French Meringue, Swiss Meringue, Italian Meringue (who knew there where this many meringues!), Crunchy Meringue Cookies, Bittersweet Chocolate Mousse, Banana-Rum Mouse, Espresso Marshmallows, and Browned Butter Crepes.
Caramel: Dry Caramel vs. Wet Caramel (again, had no idea there types of caramel), Candied Hazelnuts, Caramel Pudding, Earl Grey Creme Caramel.
Cakes, Cupcakes, Brownies, and Muffins: Crumb Cake, Chocolate Cupcakes, Olive Oil Sponge Cake, Flourless Chocolate Meringue Cake, and Spicy Malted Chocolate Chipotle Brownies.
Cookies, Tea Cakes and Biscuits: Killer Chocolate Chip Cookies, Chocolate Snowballs, Fluffy Buttermilk Biscuits.Read more ›
In the meantime, I bake—and I experiment. Even with recipes I have been making for years, the slightest intentional variation can make a mess of things. Then there are times when I follow a recipe exactly and something goes wrong. I’ve turned out some delicious cakes, cookies, and breads over the years and even changed up the ingredients a bit, but I’ve always known it was just dumb luck. I had no idea, for example, why creaming the butter and sugar one day was easy and another day took forever and came out gunky.
Which variable turned a yummy treat into a hot mess? I only had the faintest notion, and sometimes no clue at all, until I began reading pastry chef Johnny Iuzzini’s book for home cooks, Sugar Rush. Now I feel confident that the rules of science, of cause and effect, are within my grasp. Making dessert, especially the baking I so enjoy, isn’t hocus pocus. It can be magic! (Full disclosure: I received a complimentary copy of the book from the Blogging for Books program in exchange for my honest review.)
Sugar Rush offers recipes for everything from caramel and custard to brioche and buttercream. Iuzzini lays out the basics of making the fundamental recipes, with lots of very useful tips about temperatures and handling and appliances and tools. Right there on page 171, he explains the reasons he recommends using cold cubed butter and having eggs and liquids at room temperature when making a cake. Who knew?Read more ›
While his first book, Dessert FourPlay, was an incredible work in itself but advanced -- this book is geared more toward the home baker with an edge. Any of these desserts would be show stoppers and I plan on making them all.
The book is broken down into chapters:
1. Custards and Creamy Desserts
2. Eggs and Meringue
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.
The book is beautiful and has gorgeous photography.
Some of the recipes that stand out - banana pastry cream, pina colada pastry cream, pineapple coconut meringue torte, honey roasted plum mousse, banana fritters with tahini caramel, butternut-maple blondies, no-tella cashew crepe cake...and there are just too many to name.
Johnny touches on every dessert, sugar rush possibility...marshmallows, caramels, creams, garnishes --- it's stunning.
It's a step by step walk through the sugar world and would be a great gift for someone that wants to start out baking and exploring or someone who is accomplished - the instructions and photos and information is fantastic.
Most Recent Customer Reviews
I am a professional Pastry Cook and I love the way this book is set up. It explains things really well and is great for beginners it has has good tips and flavor pairing ideas for... Read morePublished 2 months ago by Lindsey Hoffeld
I think all the ladies know how pretty Johnny is, but he's not all looks. This book is amazing. He instructs to read the book cover-to-cover prior to beginning to do anything. Read morePublished 2 months ago by Amazon Customer
Whenever I look for different cookbooks to buy, I look for ones that share techniques and tips along the way. Read morePublished 2 months ago by Thomas Rhea
This was a fantastic first pastry recipe book. The photography/design of the book makes it a pleasure to read, but more importantly, it is a really well-organized and engagingly... Read morePublished 3 months ago by Caity Kim
LOVE. THIS. BOOK. Chef Iuzzini organized this book brilliantly, as anyone who wishes to truly share their knowledge would do. Read morePublished 3 months ago by ICUStat
Great for basics of many recipes but more for a home cook than a professional (unlike Dessert Fourplay).Published 3 months ago by Robert & Mollie S
First of all, I consider myself a fairly accomplished baker. I have to say this book is FABULOUS! It's like a pastry class in a book. The writing is easy to follow and understand. Read morePublished 3 months ago by Jennystrom
Another lousy book recommended by Andrew Zimmern
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