TRAVEL CAKE By GARUHARU (English) Hardcover – January 1, 2022

if you like to cook, is a must

The media could not be loaded. Explore their featured books if you're a pastry chef like me. It's a little pricey, but the content is amazing! Not only recipes, but also instructions on how ingredients work. Unleash your creativity with the science behind each ingredient.Highly recommend this book and others from Garuharu.Fast shipping and well packaged.

Every book by Garuharu is wonderful, and I love this one. Full of interesting things to try!

I have baked 12 recipes from this book with mixed success in both execution (as per the recipe) and taste. The book is aimed at a reasonably competent home baker and above. It has 41 recipes in total sub-divided into ten sub-sections. The recipes are in grams and it's dual language which means that the book is large. There are many intermediate photographs of the steps in the process to help with execution.The positives for the book are the imagination of some of the recipes. In particular the three sections on cookies. Most of these use rice flour and are gluten free; two got rave reviews from the tasters (lemon basil and salted butter caramel). However, the blue cheese financier was described as interesting - a euphemism for "don't make this again". The reaction to the salted caramel cake was that the filing should have been replaced by a softer textured cremeaux.The issues with the recipes are the use of some highly specialized equipment. For example, the eponymous travel cakes are baked in a tin that is far smaller than a generally available tin. It is then glazed in another mold suitable for tempered chocolate. Examining the photographs shows that the equipment used was made for the author. Similarly the final two sections of cookie recipes start with using a cutting machine to make a specialized mold. In this case I use some chocolate tablet molds and the results were good.I also started to modify the methods to use methodology that I knew worked e.g. substituting gelatin sheets for gelatin mass (a mass preparation of gelatin powder), changing the timing of when to add certain ingredients etc. and the methods of combining ingredients . There is a brief description of deck ovens and convection ovens at the start of the book and the merits of each, but the recipes do not specify which to use. Furthermore the comments in this book are inconsistent with the comments in Keller's Bouchon Bakery book. The latter gave times and temperatures for deck and convection ovens in each recipe which this author could/should have done in this book.This is the weakness in the book. To execute the recipes as written would require specialized equipment and the modifications require experience. The ideas and flavors are worth the price for a very keen baker, but it's a long way behind the alternative books by similar authors. If it was possible to give partially stars then this would have been 3.75 stars.

It is a great book. I have the previous 3 books of Garuharu. I was very exited about this book.The previous 3 books are in the range of 45-60 dollars and they are worth it.It looks like same thing is happening with another pastry chef Bachour. His last book buffets is $90 at Amazon. Went to the companies website where they ship the book from. They are asking $26 shipping.The price in Amazon they already added those $26 in the price with “free shipping”.Please be reasonable!