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Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking
James Beard-award-winning pastry chef Johnny Iuzzini returns to basics in this complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.
Iuzzini starts by 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 souffles, 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.
Iuzzini starts by 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 souffles, 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.
352 pages, Hardcover
First published January 1, 2014
44 people are currently reading
305 people want to read
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Displaying 1 - 20 of 20 reviews
August 23, 2016
Last year for their 50th wedding anniversary, we sent my in-laws to the Kentucky Derby, a lifelong dream of theirs. We did it up right and even purchased tickets to the Taste of the Derby. I think the MiL might have had more fun there than at the actually races. She made a point of remembering all the food to report back to me. I was envious with chefs like Debbie Gold, Tim Love, and Kevin Gillepsie (among others) representing. My MiL was most taken with Chef Johnny Iuzzini, who had just recently authored Sugar Rush.
She bought me Iuzzini's book and I have been making sweet treats ever since. I made the most delicious cumin-spiked butternut squash bars. Interesting yet delicious.
Rest assured that Sugar Rush is not just a cookie and brownie book. Iuzzini’s book is full of techniques and every pastry recipe you would ever need including instructions for custards, meringues, caramel, cakes, muffins, tarts, pies, and yeast doughs.
She bought me Iuzzini's book and I have been making sweet treats ever since. I made the most delicious cumin-spiked butternut squash bars. Interesting yet delicious.
Rest assured that Sugar Rush is not just a cookie and brownie book. Iuzzini’s book is full of techniques and every pastry recipe you would ever need including instructions for custards, meringues, caramel, cakes, muffins, tarts, pies, and yeast doughs.
October 3, 2014
Sugar Rush is a big, beautiful book. It’s absolutely gorgeous and with holiday shopping just around the corner it would make a perfect gift for you or someone you really, really like! Seriously, if you have any sort of foodie on your holiday list, look no further.
The book opens with an introduction by Dorie Greenspan (I know!), which that right there should tell you how wonderful this book is! That is followed by a getting started section that covers ingredients, equipment, tools, and bakeware.
The rest of the book is divided into nine sections: Custards and Creamy Desserts; Eggs and Meringue; Caramel; Cakes, Cupcakes, Brownies, and Muffins; Cookies, Tea Cakes and Biscuits; Tarts, Cobblers and Crisps; Yeast Doughs; Glazes, Frosting, Fillings and Sauces; and Building a Balanced Dessert.
Each section opens with the general basic info about the desserts in that section. I marked so many things to try:
Custards and Creamy Desserts: Vanilla Cream Sauce, Ginger Spice Ice Cream, Coffee Cardamom Pastry Cream, Toasted Almond-Cinnamon Panna Cotta.
Eggs and Meringue: French Meringue, Swiss Meringue, Italian Meringue (who knew there where this many meringues!), Crunchy Meringue Cookies, Bittersweet Chocolate Mousse, Banana-Rum Mouse, Espresso Marshmallows, and Browned Butter Crepes.
Caramel: Dry Caramel vs. Wet Caramel (again, had no idea there types of caramel), Candied Hazelnuts, Caramel Pudding, Earl Grey Creme Caramel.
Cakes, Cupcakes, Brownies, and Muffins: Crumb Cake, Chocolate Cupcakes, Olive Oil Sponge Cake, Flourless Chocolate Meringue Cake, and Spicy Malted Chocolate Chipotle Brownies.
Cookies, Tea Cakes and Biscuits: Killer Chocolate Chip Cookies, Chocolate Snowballs, Fluffy Buttermilk Biscuits.
Tarts, Cobblers, and Crisps - Sweet Tart Dough, Citrus Tart Dough, Chocolate Tart Dough, Caramel-Walnut Tart, Smoky Chocolate Ginger Ganache Tart, and Gooey Chocolate-Caramel Tart.
Yeast Doughs: Brioche, Pecan-Caramel Sticky Buns, and Fresh Yeast Donuts.
Glazes, Frostings, Fillings and Sauces: Shiny Chocolate Glaze, Buttercream with 7 variations, and Candied Citrus Peel.
Building a Balanced Dessert: combining several of the desserts into one amazing dessert, for example: The Vanilla-Banana Caramel Cake using Vanilla Sponge Cake, Banana-Rum Mousse, Caramelized Bananas, and Candied Hazelnuts!
I can not say enough good things about this book. It is like a textbook for baking, with gorgeous step-by-step photos. There are mother recipes that you can learn and master and then move on to the more compacted recipes. Dorie Greenspan says it best in the intro when she states that she wishes she had had this book back when she was learning to bake. The thing is it’s perfect for people who are just learning to bake, people who bake occasionally and want to step up their game, and those that bake regularly and want to learn new tips and tricks from a master pastry chef.
Check out the rest of my review at my blog - I've included some photos from the book:
http://www.sidewalkshoes.com/2014/10/...
The book opens with an introduction by Dorie Greenspan (I know!), which that right there should tell you how wonderful this book is! That is followed by a getting started section that covers ingredients, equipment, tools, and bakeware.
The rest of the book is divided into nine sections: Custards and Creamy Desserts; Eggs and Meringue; Caramel; Cakes, Cupcakes, Brownies, and Muffins; Cookies, Tea Cakes and Biscuits; Tarts, Cobblers and Crisps; Yeast Doughs; Glazes, Frosting, Fillings and Sauces; and Building a Balanced Dessert.
Each section opens with the general basic info about the desserts in that section. I marked so many things to try:
Custards and Creamy Desserts: Vanilla Cream Sauce, Ginger Spice Ice Cream, Coffee Cardamom Pastry Cream, Toasted Almond-Cinnamon Panna Cotta.
Eggs and Meringue: French Meringue, Swiss Meringue, Italian Meringue (who knew there where this many meringues!), Crunchy Meringue Cookies, Bittersweet Chocolate Mousse, Banana-Rum Mouse, Espresso Marshmallows, and Browned Butter Crepes.
Caramel: Dry Caramel vs. Wet Caramel (again, had no idea there types of caramel), Candied Hazelnuts, Caramel Pudding, Earl Grey Creme Caramel.
Cakes, Cupcakes, Brownies, and Muffins: Crumb Cake, Chocolate Cupcakes, Olive Oil Sponge Cake, Flourless Chocolate Meringue Cake, and Spicy Malted Chocolate Chipotle Brownies.
Cookies, Tea Cakes and Biscuits: Killer Chocolate Chip Cookies, Chocolate Snowballs, Fluffy Buttermilk Biscuits.
Tarts, Cobblers, and Crisps - Sweet Tart Dough, Citrus Tart Dough, Chocolate Tart Dough, Caramel-Walnut Tart, Smoky Chocolate Ginger Ganache Tart, and Gooey Chocolate-Caramel Tart.
Yeast Doughs: Brioche, Pecan-Caramel Sticky Buns, and Fresh Yeast Donuts.
Glazes, Frostings, Fillings and Sauces: Shiny Chocolate Glaze, Buttercream with 7 variations, and Candied Citrus Peel.
Building a Balanced Dessert: combining several of the desserts into one amazing dessert, for example: The Vanilla-Banana Caramel Cake using Vanilla Sponge Cake, Banana-Rum Mousse, Caramelized Bananas, and Candied Hazelnuts!
I can not say enough good things about this book. It is like a textbook for baking, with gorgeous step-by-step photos. There are mother recipes that you can learn and master and then move on to the more compacted recipes. Dorie Greenspan says it best in the intro when she states that she wishes she had had this book back when she was learning to bake. The thing is it’s perfect for people who are just learning to bake, people who bake occasionally and want to step up their game, and those that bake regularly and want to learn new tips and tricks from a master pastry chef.
Check out the rest of my review at my blog - I've included some photos from the book:
http://www.sidewalkshoes.com/2014/10/...
February 6, 2015
Reviewed for herding cats & burning soup.
Now this is a beautiful cookbook. Everything about Sugar RUSH was lovely. The photos, the layout, the feel and the recipes. It's full of tips and techniques to help bakers of all experience levels and done in an easy going way that just makes you want to dig in a little more and keep looking, learning and trying things.
It's broken up into different baking categories like--Custards/Creamy Desserts, Eggs/Meringue, Cakes/Cupcakes/Brownies/Muffins, Tarts/Cobblers/Crisps, Yeast Doughs. Each is a mixture of recipes, tips, tutorials and explanations. So dang handy for someone new to the baking game and was really interesting as well.
I was definitely impressed and very much enjoyed the author's voice and methods. And the tasty treats made--I baked some damn fine chocolate chip cookies. Yums!
The Ingredients/Recipes
Delicious? Everything looked incredible! While there were a number of recipes that would require some shopping--fresh ingredients or different liquors--most of the ingredients are ones that would be fairly easy to find at your local shops.
The recipes were easy to follow, planned out nicely and when needed tips were given in the form of step by step photos, etc.
The Photos
Stunning! They're warm and inviting and seriously plentiful.
This one is chock full of photos/images and I loved that!
Both of the actual foods and of the baking process/steps and of the baker himself in the kitchen.I kinda liked that touch. It's nice to see the person behind the recipes/etc.
What Made It Special
Oh so many things but my top thing is that there are step by step guides.
Not for every recipe but for different techniques.
That's incredibly helpful for inexperienced bakers or those still learning.
I know if the past I've read a recipe and gone...what the heck does that mean or look like? Well that's fixed in this one. I loved the tutorials and how easy he made everything to understand.
There were also information pages mixed through out the recipes on the differences between different terms and such. I really liked that. Knowing the difference between different fillings and whatnot.
Recipes Marked to Try
Crumb Cake
Killer Chocolate Chip Cookies (delish!)
Pecan Shortbread
Fluffy Buttermilk Biscuits
Bacon, Cheese and Scallion Biscuits
Caramel-Walnut Tart
Cinnamon Rolls
Now this is a beautiful cookbook. Everything about Sugar RUSH was lovely. The photos, the layout, the feel and the recipes. It's full of tips and techniques to help bakers of all experience levels and done in an easy going way that just makes you want to dig in a little more and keep looking, learning and trying things.
It's broken up into different baking categories like--Custards/Creamy Desserts, Eggs/Meringue, Cakes/Cupcakes/Brownies/Muffins, Tarts/Cobblers/Crisps, Yeast Doughs. Each is a mixture of recipes, tips, tutorials and explanations. So dang handy for someone new to the baking game and was really interesting as well.
I was definitely impressed and very much enjoyed the author's voice and methods. And the tasty treats made--I baked some damn fine chocolate chip cookies. Yums!
The Ingredients/Recipes
Delicious? Everything looked incredible! While there were a number of recipes that would require some shopping--fresh ingredients or different liquors--most of the ingredients are ones that would be fairly easy to find at your local shops.
The recipes were easy to follow, planned out nicely and when needed tips were given in the form of step by step photos, etc.
The Photos
Stunning! They're warm and inviting and seriously plentiful.
This one is chock full of photos/images and I loved that!
Both of the actual foods and of the baking process/steps and of the baker himself in the kitchen.I kinda liked that touch. It's nice to see the person behind the recipes/etc.
What Made It Special
Oh so many things but my top thing is that there are step by step guides.
Not for every recipe but for different techniques.
That's incredibly helpful for inexperienced bakers or those still learning.
I know if the past I've read a recipe and gone...what the heck does that mean or look like? Well that's fixed in this one. I loved the tutorials and how easy he made everything to understand.
There were also information pages mixed through out the recipes on the differences between different terms and such. I really liked that. Knowing the difference between different fillings and whatnot.
Recipes Marked to Try
Crumb Cake
Killer Chocolate Chip Cookies (delish!)
Pecan Shortbread
Fluffy Buttermilk Biscuits
Bacon, Cheese and Scallion Biscuits
Caramel-Walnut Tart
Cinnamon Rolls
March 8, 2015
This cookbook starts out with custards & creamy desserts because the first thing Iuzzini learned to make was ice cream. After creamy desserts it goes into eggs & meringue, then caramel, cakes, cupcakes and so on all the way through to the finishing touches of glazes, frostings, fillings and sauces. The final chapter is one of the most useful "building a balanced dessert," where he goes into detail about how to balance flavors and textures to make truly stunning desserts.
Iuzzini says "Plain sugar cookies, no matter how well they are made, are a bit boring to me." This feeling seems to run through the book. There are not a lot of basic recipes, most of the recipes have a twist or unexpected ingredient that make them exciting.
There are tons of photos in this book. Many cookbooks only feature a photo of the finished product which, while being pretty is not especially useful. There are some recipes in this book that only have a finished product photo but not all of them. Recipes that are more complicated or rely on visual cues to tell if they are ready have step by step photos. The directions for these recipes are really good. There is no "fold in one egg, beat in cream, add sugar." Recipes like that can be very frustrating. Iuzzini is more detailed in his directions, he goes so far as to tell you what speed to use the mixer on, what tool to use for each step and he gives a lot of additional tips.
Some of the recipes in this book are very ambitious, some will require every baking tool and clean pan in your house. The recommended tools page is very lengthy and the shopping list could make your checkbook run for cover. While he recommends expensive tools he is quite clear that you can do everything in the book without them as well.
I haven't tried every recipe in this book, there are too many to try and get a review written in a decent amount of time. There are a lot of great recipes in here and choosing which one to try next is definitely the hardest part!
This book may not be the best one for you if you have never attempted to bake in your life. If you have baked and want to elevate your desserts to the next level this is definitely the book for you.
I received this book from blogging for books in exchange for an honest review.
Iuzzini says "Plain sugar cookies, no matter how well they are made, are a bit boring to me." This feeling seems to run through the book. There are not a lot of basic recipes, most of the recipes have a twist or unexpected ingredient that make them exciting.
There are tons of photos in this book. Many cookbooks only feature a photo of the finished product which, while being pretty is not especially useful. There are some recipes in this book that only have a finished product photo but not all of them. Recipes that are more complicated or rely on visual cues to tell if they are ready have step by step photos. The directions for these recipes are really good. There is no "fold in one egg, beat in cream, add sugar." Recipes like that can be very frustrating. Iuzzini is more detailed in his directions, he goes so far as to tell you what speed to use the mixer on, what tool to use for each step and he gives a lot of additional tips.
Some of the recipes in this book are very ambitious, some will require every baking tool and clean pan in your house. The recommended tools page is very lengthy and the shopping list could make your checkbook run for cover. While he recommends expensive tools he is quite clear that you can do everything in the book without them as well.
I haven't tried every recipe in this book, there are too many to try and get a review written in a decent amount of time. There are a lot of great recipes in here and choosing which one to try next is definitely the hardest part!
This book may not be the best one for you if you have never attempted to bake in your life. If you have baked and want to elevate your desserts to the next level this is definitely the book for you.
I received this book from blogging for books in exchange for an honest review.
December 18, 2015
I think I gained 25 lbs just reading through this book.
I think I also cheated to get my 100 books in this year... But I am taking a lot of the idears in this book to incorporate into my everyday dessert making.
I loved the certain parts that showed you what was being done as if you were there. It was great. I do think this was not for a novice cooker, but like a semi experienced person. However it was written in everyday words and was a pleasure to salivate over. :P
I think I also cheated to get my 100 books in this year... But I am taking a lot of the idears in this book to incorporate into my everyday dessert making.
I loved the certain parts that showed you what was being done as if you were there. It was great. I do think this was not for a novice cooker, but like a semi experienced person. However it was written in everyday words and was a pleasure to salivate over. :P
February 17, 2022
this is an impressive cookbook in that it covers a lot of insider information on some fairly complex baking topics, while offering great guidance and recipes for a range of delectables. The author obviously spends quite of bit of time baking and shares that experience with the ready in a gentle and accessible way. Kind of like a master class. Well photographed.
July 29, 2024
So many lovely recipes and beautiful presentation.
Corn syrup is a cheap and disgusting short cut that I will not use in my cooking. Other than that, it would have been 5 stars.
The descriptions are mouth watering and the photos inspiring. While I haven’t made anything yet, I plan to do so soon.
Corn syrup is a cheap and disgusting short cut that I will not use in my cooking. Other than that, it would have been 5 stars.
The descriptions are mouth watering and the photos inspiring. While I haven’t made anything yet, I plan to do so soon.
June 3, 2017
Chef Iuzzini is special. This is a great book for the home cook. Solid recipes.
July 10, 2019
Great recipes -- think I got a Sugar Rush just reading them!
December 29, 2019
Great explanations and spectacular pictures.
March 11, 2018
By far the best dessert book. I've done over 2 dozen recipes. The photos are beautiful and the recipes are easy to follow.
February 18, 2017
This book is very appealing visually. It also offers several step-by-step photos and instructions for those less familiar with how things are supposed to look at a certain stage. Full confession: I'm not a baker but I enjoy reading cookbooks. My baking knowledge and abilities are basically limited to chocolate chip oatmeal cookies and lemon poppy seed bread. But if I were to be more brave in the kitchen, these recipes would definitely be on my list to attempt. I'd much rather win the lottery and have Johnny come be my personal pastry chef, though. :)
December 25, 2014
"Sugar Rush" is a beautifully hands-on book of baking, written by a master of the art--Chef Johnny Iuzzini. In his late teen years, Iuzzini chose to pursue a career in culinary arts, and once he discovered his fascination and forte for desserts, there was no turning back. Chef Iuzzini's list of many accolades and honors includes the prestigious James Beard Award for Outstanding Pastry Chef, and he has been recognized by FORBES as one of the "10 Most Influential Pastry Chefs in America". With "Sugar Rush", he presents a photo-filled treasure trove of techniques, tips, and treats. Beginning with the basics and progressing to paradise in pastry, Chef Iuzzini guides readers to sweet success. The invaluable "Getting Started" prologue covers ingredients, equipment, tools, and bakeware. The chapters include: "Custards and Creamy Desserts"; "Eggs and Meringue"; "Caramel"; "Cakes, Cupcakes, Brownies, and Muffins"; "Cookies, Tea Cakes, and Biscuits"; "Tarts, Cobblers, and Crisps"; "Yeast Doughs"; "Glazes, Frostings, Fillings, and Sauces"; and "Building a Balanced Dessert". There are over 150 recipes and 250 photos in this book--it's a dazzler, but it's not out of reach for the home baker. "Sugar Rush" is gorgeous, gratifying, and guaranteed to transport you to a sweeter spot in the universe.
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
September 30, 2014
After all... what’s the purpose of “Dessert FourPlay” without a little “Sugar RUSH” afterwards? The cookbook “Sugar RUSH” was released today September 30, 2014… and believe me… you definitely want to add this cookbook to your collection.
This is the kind of cookbook I wish they had out 10 years ago when I was trying to learn how to make my Grandma’s Butter Pound cake… which now serves as a paper weight. When you first received this cookbook, don’t take it to the kitchen…. take it to… the living room.
That’s right take it to the living room and curl up in your favorite chair with a little coffee or wine, or whatever makes you happy, and read the cookbook from cover to cover. I guarantee you this cookbook will making you fall in love with baking...This is the next best thing to having Johnny Iuzzini in your kitchen.
My Full Review: http://myohosisters.webs.com/apps/blo...-
This is the kind of cookbook I wish they had out 10 years ago when I was trying to learn how to make my Grandma’s Butter Pound cake… which now serves as a paper weight. When you first received this cookbook, don’t take it to the kitchen…. take it to… the living room.
That’s right take it to the living room and curl up in your favorite chair with a little coffee or wine, or whatever makes you happy, and read the cookbook from cover to cover. I guarantee you this cookbook will making you fall in love with baking...This is the next best thing to having Johnny Iuzzini in your kitchen.
My Full Review: http://myohosisters.webs.com/apps/blo...-
March 14, 2023
These recipes are not easy to make, but they're not impossible, either. The title is misleading--it isn't the toothache-inducing bag of sugar I had been expecting, which was a really pleasant surprise. The lemon tarts have been a family favorite for years now.
Edit: I think the author has since been implicated in some sort of abuse/harassment lawsuit, so I wouldn't really recommend anyone to buy this.
Edit: I think the author has since been implicated in some sort of abuse/harassment lawsuit, so I wouldn't really recommend anyone to buy this.
October 2, 2014
A very practical and well presented book. A must have for aspiring home bakers. The illustrations and the simplicity of the instructions in this book makes you feel Johnny Izzuini is by your side guiding you through every step.
November 18, 2014
This is a wonderful cookbook with luscious photos for most recipes (a key aspect to the best cookbooks, in my opinion). Don't be daunted, newbies: with a little patience you can master each recipe, with delicious results.
July 23, 2015
Fantastic. I wanted to spend months making every recipe in this book. The technique was clearly described and the detail explicit. I made several recipes and all were winners. Who doesn't want to make their own marshmallows!?!
June 9, 2019
I regret that Johnny has been on the sexual harassment lists. I would not have bought his book now that I know this about him. The book has good techniques but it isn't as good as my craftsy classes on pastry baking or cookie baking.
January 10, 2015
I borrowed this from the library but I will be purchasing my own copying. I know I'll be referring to the tips & techniques many times.
Displaying 1 - 20 of 20 reviews