Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back Thursdays for a new book.
Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking By Johnny Iuzzini, with Wes Martin, 350 pages, Clarkson Potter, $40.
Johnny Iuzzini is kind of a big deal in the pastry world. The Culinary Institute of America grad has spent time in the kitchen with some of the country's most renowned chefs (Daniel Boulud, François Payard, and Jean-Georges Vongerichten, to name a few). In 2006, he was awarded "Pastry Chef of the Year" by the James Beard Foundation, and he has been recognized as one of the "10 Most Influential Pastry Chefs in America" by Forbes, named "Best New Pastry Chef" by New York magazine, and called one of the "Top 10 Pastry Chefs in America" for two consecutive years by Pastry Arts and Design.More »