The Pastry Chef's Guide: The secret to successful baking every time

This is a great book. I’m an experienced pastry chef and I use this book more than any other recipe book I’ve ever gotten. It has so many basic recipes for custards, curds, pastry, etc, I come back to it often. It is so nice to have recipes for just one thing, like for a meringue, instead of trying to find other recipes that would use a meringue or something like that. I like that not all of the recipes are for one dessert with multiple parts. Instead, you can take the parts and combine them. The custard tart from this book is divine. I’ve had this book for five years and I use it so often.

Fabulous book, explains the science & need for precision

I received the book the next day, and I loved going through it, I have tried 2 recipes and if I can do them anyone can, I’m looking forward to trying more of the recipes

Wide range of ideas and techniques

This is one of the best books I have bought in such a long time. Pastry is not an area of the kitchen that I knew an awful lot about before I bought this book, but in the 5 months that I have had it for it has already taught me so much and given me so much more confidence in preparing and making all things sweet. The book is seriously well written and provides so much information into the theory behind everything. I have made so many of the recipes from the book and have honestly enjoyed every single one of them. Each time I make a recipe and it turns out the way that it should do it gives me so much pleasure and excitement. The recipes are obviously seriously tried and tested because they always turn out perfect! I’m so grateful to Rav for all the skills and knowledge that I’ve gained from this book. This book is already a classic in my eyes and will forever be my go to book for Pastry reference 😃