Disclaimer: I received Sugar Rush from Blogging for Books for this review. All opinions are my own.
About the Book
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. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, 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.
Sugar Rush is the #1 best seller in Pastry Baking on Amazon, and there is definitely a reason why. This is truly a baking course, which I desperately need! This amazing cookbook begins, well, at the beginning. Chef Johnny Iuzzini takes you through the process of prepping to make amazing desserts, before you even measure a cup of flour. He really explains WHY you must do certain things in baking or you risk ruining your dessert, and this is something that I really like! He also takes you through the equipment you need – turns out I am missing a lot of baking equipment (woohoo shopping!).
The book is divided into types of desserts/cooking techniques, i.e Custards, Caramel, Cakes Cupcakes and Brownies, Cookies, etc. There is an entire chapter on Frosting. Yup. Yum. The directions in the recipes are clear and straightforward, and they don’t have such exotic ingredients that I can’t find them at my local grocery store (some things like almond flour, I have to drive in to the city to find), so that is a huge plus. I love his series of pictures where he steps through a process a picture at a time. This is super helpful for a novice baker like me who isn’t always sure that my work in progress “looks right”.
I really just love this book – it is truly a cooking class. I can’t wait to dig into this book and experiment and get my hands dirty – I know by the end of it I will be a better baker…P.S…Did you know there are more than one type of meringue? I didn’t! There is so much to learn from this book, but it is written and laid out in a very easy to understand and accessible way. This is one of my new favorites, and I highly recommend it for both seasoned and newbie bakers!
One interesting thing that Chef Johnny does that I never even thought about was giving weights for ingredients. As he explains at the beginning of the book, this gives you more precise measurements – I never knew that it needed to be this precise!