Iuzzini's baking skills have been honed in a career that has included gigs as executive pastry chef at Restaurant Daniel and Jean-Georges here in Manhattan. Fellow pastry professionals will dig the creative energy he brings to flavor and reappraisal of fundamental techniques, from a blackberry pastry cream to blender-based cake batter. But home cooks will be happy to discover that every ingredient he requires can be found on a standard supermarket shelf and that no exotic equipment is required to produce bitter orange ice cream, spicy malted chocolate chipotle brownies, or ginger-curry sugar cookies.
Color photographs throughout. Cloth.
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