Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking by Johnny Iuzzini and Wes Martin

  • Vanilla cream sauce (Crème Anglaise)

    from Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking Sugar Rush by Johnny Iuzzini and Wes Martin

    • Categories: Sauces for desserts; French
    • Ingredients: milk; vanilla beans; egg yolks
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Notes about this book

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Notes about Recipes in this book

  • Piña colada pastry cream

    • PiaOC on March 26, 2015

      Pretty good! Flavour was great.

  • Pineapple-coconut meringue torte

    • PiaOC on March 26, 2015

      Impressive dessert.

  • Chocolate soufflés with raspberries

    • bwhip on January 12, 2019

      These are just fantastic. Perfect blend of chocolate and raspberries. Light and rich at the same time. Absolutely delicious, one of my favorite desserts.

  • Sticky caramel date cake

    • PiaOC on March 08, 2015

      Made a double quantity of this recipe for a dinner party - cake worked well; exceptionally light and moist. Sauce was not as successful - might need to practice a little more.

  • Banana-walnut sheet cake

    • apattin on November 19, 2022

      I have not made this, but the sheet cake recipe is not the one in the picture, as the recipe has no frosting

  • Caramel-chocolate cupcakes with sea salt

    • Littlebirdchoc on January 06, 2015

      AWESOME!!! Comments ranged from "Delicious!" to "This is the best cupcake I have ever had!"

  • Killer chocolate chip cookies

    • yassoma on August 18, 2016

      I replaced my all-time favorite recipe cookie with this one. It's so simple, and great, and miles ahead from the tollhouse recipe.

  • Double-lemon tarts

    • bwhip on November 29, 2019

      Delicious, fantastic tart. Super lemony, creamy, really good. I used a different curd recipe I use all the time (Grilled Lemon Curd from the Homegrown cookbook). Crust was flaky, easy, and lemony. I made a single nine inch tart rather than smaller individual tarts.

    • GrainFarmer44 on May 21, 2026

      Delicious but not a big difference between the lemon filling and topper - not sure it was worth making two different things. I'll probably stick to just lemon curd filling in the future.

  • Cherry crisp

    • adelina on September 27, 2015

      I like pioneer women's version. I stick to the recipe but add a quarter cup amaretto

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Reviews about this book

  • Tasting Table

    The tattooed, Ducati-riding, all-around legendary sweets master Johnny Iuzzini is a "pastry chef's pastry chef"...but this book doesn't get caught up in whimsy.

    Full review
  • ISBN 10 0770433693
  • ISBN 13 9780770433697
  • Linked ISBNs
  • Published Sep 30 2014
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

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.

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