Put the mint leaves in the oven and let them dry out for about 40 minutes; the leaves should not color, but they should be brittle-dry.
Let cool, then transfer the mint leaves to a food processor and grind to a powder.
Every kitchen should have this book, including mine.” – Chef “I was first introduced to Johnny Iuzzini’s artistry at Jean-Georges.
Not only does it include master tips and techniques, but the book also has over 150 interesting, fun recipes.
Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York.
Although his primary responsibility at the restaurant was in garde-manger, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies.
Most importantly, it’s a whole lot of fun both to read and to bake from this book. It teaches the fundamentals in a creative, interactive way and applies them to modern, original recipes.
Whether you’re a seasoned pastry chef or a novice to the sweet kitchen, Sugar Rush will help you.