I received this book from Blogging for Books for this review.
I know that I am not in the league of Alan Rich or, my hero, Craig Claiborne. I simply am not a food critic beyond I know what I like to eat. I’m infamous for my love for sugar. I love it in many forms…okay, ALL forms, which is why when I saw the title of chef Johnny Iuzzini’s book, Sugar Rush, I had to check it out.
I love a cookbook. It’s a book that makes me feel like I am invincible. It feels my soul with expressions of love and I dream about making it all. Chef Iuzzini makes it easy for me to answer, “Yes, Chef!” His book is brilliant and very well put together. It offers Tips, Techniques and Recipes for sweet baking.
I’ve been in the kitchen long enough to know that one of the fundamental skills of baking is multitasking. There are specific stages of time to create texture. A recipe can be friendly and yield beautiful results.
Sugar Rush is like taking a personal cooking class with Chef Iuzzini. It takes your from the gentle stages, builds confidence and with a little attention to detail, by the time you close the back cover you’ll be a serious pastry player.
I’m a sucker for pictures and Sugar Rush has 250 of ’em. Amazing pictures. Detailed step-by-step instructions pictures. Pictures of food. It’s delicious.
It’s also a cookbook and shouts 150 recipes from custards and creamy deserts, caramels, cakes, brownies muffins, cookies, cobblers and crisps. doughnuts, glazes, frostings, sauces, fillings and more. It’s a smorgasbord of some of the sweetest, taste-tempting indulgences.
Here’s a sampling of recipes that will taunt:
- Ginger Spice Ice Cream
- Chocolate Soufflé
- Espresso Marshmallows
- Jamaican Christmas Cake
- Vanilla Sponge Cake
- Butternut Maple Blondies
- Chocolate-Caramel Tart
This book is more than a cookbook or photo book, it is a journey with Chef Iuzzini as he shares stories about recipes and other chefs. It’s delightful.
This book even has a trailer for the book.
I use to have a cake business and I loved creating buttercream frosting. I loved the texture. I loved how it could be molded into amazing things. I loved experimenting with flavors. Chef Iuzzini, proves with this book, that I am an amateur. People, I am going to share with you my most favorite picture and chapter in this book right now.
It’s drool-worthy; don’t you think?
Not only is it a tower of beauty, its unique flavors AND Chef Iuzzini talks about how to pair these flavors with pastries, cakes and more. I am in awe!
Get this book. Seriously. If you bake it will elevate your skill, feed you with technique and elevate your ingredients. If you don’t bake, it’s with this book you will learn and amaze.