PASTRY CHEFS GUIDE

A book aimed at chefs and home bakers alike who fear baking. The message: pastry is easy. After starting with a manifesto for pastry chefs, this straight-talking no-nonsense manual swiftly moves on to The Basics, where Ravneet Gill explains the principles of patisserie, which ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for.