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The Pastry Chef's Guide
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About the Author

Ravneet studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's, Margot Bakery and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning direct from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own 'Chefs Make Sandwiches' series online and posts job ads.

Reviews

'She gets rid of all the faff and explains everything flawlessly'

* The Sunday Times (Ireland) *

'Pastry sorceress'

* House Beautiful *

'Delightful, delicious recipes'

* Sunday Express *

'Seriously good, and useful and beautiful little book.'

-- Felicity Cloake

'Deserves its chance to keep many households in treats for the next few months.'

* Rocket & Squash *

'More than just the perfect cookie...pastry chef takes her skills beyond a classic recipe.'

-- The New York Times

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