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Johnny Iuzzini - Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

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Book:
Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
Author:
Johnny Iuzzini / Wes Martin / Dorie Greenspan
Publisher:
Clarkson Potter
Genre:
Books / Home and family
Year:
2014
Rating:
4 / 5
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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 Beardaward-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 souffls, 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 easieror more inviting

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Sugar Rush Master Tips Techniques and Recipes for Sweet Baking - photo 1

(Title page, detail left)

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All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.

Library of Congress Cataloging-in-Publication Data
Iuzzini, Johnny.
Sugar rush : master tips, techniques, and recipes for sweet baking / Johnny Iuzzini. First edition.
pages cm
Includes bibliographical references and index.
1. Desserts. 2. Baking. I. Title.
TX773. I985 2014
641.86dc23
2013038727

ISBN 978-0-7704-3369-7
eBook ISBN 978-0-7704-3370-3

Cover design by Marysarah Quinn
Photographs by Michael Spain-Smith
Cover photographs by Michael Spain-Smith

v3.1

I dedicate this book to my father and namesake,

JOHN JOSEPH IUZZINI, JR .

He has taught me many lessons in life, but the greatest lesson of all was to work hard and do whatever you have to do to achieve your goals. Without that work ethic, this book wouldnt exist. Love ya, Pops.

Contents

Introduction

Before you even think about making , grab some coffee, settle into your favorite spot, and give yourself up to the pleasures of reading this book from cover to cover. My guess is that when youve finished, youll not only be happy, but youll also have bookmarked dozens of pages and be raring to head into the kitchen for a long and delicious time.

Its what I did. First I roasted white chocolate, something Ive wanted to do for years, but needed Johnnys encouragement to attempt, and turned it into panna cotta. Then I cranked up the oven and roasted oranges, a new technique for me, and made .

Sugar Rush is the book Ive always hoped Johnny would write. Its got his voice, his passion, his distinctive take on everything from meringues to motorcycles, and his genius recipes.

Its a great basic baking book.

I know it looks glamorous and sexy and everything except basic, but looks tell only a small piece of the story: Everything in this book is as right for home bakers as it is for accomplished pastry chefs. Consider it a stealth primer.

The more I read Sugar Rush, the more I kept thinking that I would have given anything to have had this book when I was teaching myself how to bake almost forty years ago.

But books like this didnt exist. There were books for professionals that assumed you knew a lot (some were just lists of ingredients), and books for home bakers that assumed you didnt need to know. A shame, since pastry is made up of building blocks: Understand the how and why of a master recipe, learn it, and its yours to riff on endlessly. Pastry chefs teach this to their apprentices; Johnny teaches us.

If there werent books like this, there certainly werent chefs like Johnny. He straddles two worlds: Hes a pastry chefs pastry chef whos won every prize in the field, and a pro who understands those of us who bake at home. He gets us because he remembers being a student (a mischievous one).

And I remember him as a student. I met him when he was an eighteen-year-old pastry cook in Daniel Bouluds kitchen. It was near impossible to keep up with him as he raced around finishing his work, then staying on so he could peer over the shoulders of the chefs to learn more.

Today young cooks peer over his shoulders and hes always generous with them. And with his friends, which explains why the following story has a happy ending.

Five years ago my son, Joshua, and I decided to create a weeklong cookie boutique to celebrate Valentines Day. We rented a huge kitchen with equipment we didnt know how to operate and rounded up a team to bake with us. We spent the first day in that kitchen making mountains of dough and our plan was to spend the next days baking like mad. Neither Joshua nor I had ever made more that a few hundred cookies for parties and now, with our team, we were going to bake a few thousand every day. Except no one on the team showed up. No one. Everyone stayed home to watch the Super Bowl.

I sat in the middle of the kitchen and did the most useless thing: I cried. Joshua did the best thing: He called Johnny.

Within twenty minutes we could hear the roar of his Ducati. His motorcycle jacket was half off as he walked into the kitchen and, after picking me up off the floor, giving me a pep talk, a hug, and orders to fire up the ovens, he put on his chefs whites. Had he been a cartoon character, youd have seen him grow three feet taller. You would also have seen those lines that tell you that someone is moving at warp speed.

For the next five hours, that kitchen was as busy as Santas Workshop. In between rolling, cutting, chilling, baking, and cooling cookies with usand coming up with an ingenious way to salvage the chocolate cookies that refused to keep their shapeJohnny gave us a master class in baking.

He may have been a prankster student, but hes a terrific teacher. Ive learned from him and you will, too, on every page of this book.

Keep reading. And then keep baking.

Dorie Greenspan

I was a typical kid building bike jumps sneaking out late at ni - photo 7

I was a typical kid building bike jumps sneaking out late at night getting - photo 8

I was a typical kid building bike jumps sneaking out late at night getting - photo 9

I was a typical kid, building bike jumps, sneaking out late at night, getting lost in the woods, and generally wreaking havoc with my brother in upstate New York. The decision to take culinary classes in my high school vocational program, though, snapped me right into focus. I found a place to put all of my teenage energy; desserts turned out to be life definingand I never looked back. I love being a pastry chef because of the endless opportunity for creativity.

Although I have many passions in life, they dont bring me the satisfaction that creating desserts does. Motorcycles, my other true love, work one way, with the same parts, every time. You cant take a spark plug out of the engine and expect the bike to start. But with desserts, switching one ingredient for another or serving something cold instead of hot can be an entirely unexpected, killer experience. Once you grasp some fundamentals, you are limited only by your imagination.

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