The Pastry Chef's Guide: The Secret to Successful Baking Every Time by Ravneet Gill

  • French meringue (page 16)

    from The Pastry Chef's Guide: The Secret to Successful Baking Every Time The Pastry Chef's Guide by Ravneet Gill

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    • Ingredients: caster sugar; egg whites
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Notes about Recipes in this book

  • My perfect chocolate chip cookies

    • metacritic on January 16, 2021

      Made from the NY Times site to weigh whether to purchase the book. These are by far the best chocolate chip cookies I've made or even had. Each bite has layers of flavor, starting with a bitter encounter with big chunks of chocolate, followed by sweetness and depth from butter, concluding with a lingering reminder of just the right amount of salt. All of us - from younger kids to aging adults - were wowed. This replaces Thomas Keller's recipe as my future go-to.

    • ChelseaP on July 08, 2022

      Incredible chocolate chip cookies. Bravo Ravneet Gill!

  • Ginger loaf

    • Charlotte_vandenberg on February 10, 2021

      Fantastic cake! Nice and soft texture. Definitely making it again. Made half the recipe, a little too much for the loaf pan I used.

  • Apple and rhubarb crumble

    • emma_wrn9tc on April 19, 2026

      I like to add oats into the crumble mix, with or without the almonds. I also couldn’t get any cooking apples recently so had to use eatings ones instead and they worked just fine. I also like to make the apple chicks slightly larger.

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  • ISBN 10 1911641514
  • ISBN 13 9781911641513
  • Linked ISBNs
  • Published Apr 02 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don t use strawberries in December.' - Ravneet Gill.

This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal.

Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she 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. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking.



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