5 Star Review: Sugar Rush by Johnny Iuzzini @CrownPublishing @Johnny_Iuzzini #cooking

Title: Sugar Rush
Author: Johnny Iuzzini, Wes Martin
Publisher: Crown Publishing
Genre: Cooking
Release Date: September 30th, 2014
Source: Blogging for Books
Purchase: Amazon

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.

My family absolutely LOVES sweets. And this cookbook has exactly that, as you can tell by the beautiful cover. Just sweet decadence. There are so many wonderful recipes in here, along with tips and tricks, that we just don't know where to begin on this. Maybe start with the Malted Milk Chocolate Ice Cream? Or maybe some Caramel Corn is more your speed. Whatever you have a craving for, this book pretty much covers it. I just cannot simply wait to try almost everything in this wonderfully illustrated book.

Disclaimer: *I received a copy of this book for free to review, this in no way influenced my review, all opinions are 100% honest and my own. I received this book from the Blogging for Books program in exchange for this review.*

JOHNNY IUZZINI, winner of the James Beard award for Outstanding Pastry Chef  was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc. He also has another baking book called Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef



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