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Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking Hardcover – September 30, 2014

4.8 out of 5 stars 70 customer reviews

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Editorial Reviews

Review

“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

About the Author

JOHNNY IUZZINI, winner of the James Beard award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc.
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Product Details

  • Hardcover: 352 pages
  • Publisher: Clarkson Potter (September 30, 2014)
  • Language: English
  • ISBN-10: 0770433693
  • ISBN-13: 978-0770433697
  • Product Dimensions: 8.8 x 1.2 x 10.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (70 customer reviews)
  • Amazon Best Sellers Rank: #67,562 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By D. Mazzuchin on October 6, 2014
Format: Kindle Edition Verified Purchase
I don't write many reviews but couldn't pass up writing about this book. I love to bake and I have more cookbooks than I know what to do with. I buy them and they end up on a shelf, really fancy space fillers. I can assure you, that will not be the fate of this book. I don't know where to begin.

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.
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Format: Hardcover
Sugar Rush is a big, beautiful book. It’s absolutely gorgeous and with holiday shopping just around the corner it would make a perfect gift for you or someone you really, really like! Seriously, if you have any sort of foodie on your holiday list, look no further.

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.
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Format: Kindle Edition
I’ve long wanted to take baking classes to help fill the gaps in my Betty Crocker upbringing. On a recent Paris vacation, there wasn’t time to take the croissant or macaron classes that tempted me. And the cost of a class, or two? Mon dieu! It couldn’t possibly be worth it, right? I will never know, but I may find time for a little class here at home someday.
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?
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Format: Hardcover
Johnny Iuzzini does it again.

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
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
and
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.
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