A 'Perfect' Chocolate Chip Cookie, and the Chef Who Created It

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The British pastry chef Ravneet Gill ran countless tests to arrive at her version of the classic recipe.
She emphasized the importance of focusing on theory, something she feels most baking cookbooks skip over. Hers begins with "Pastry Theory 101," which explains the most basic elements of baking, like butter, sugar, gelatin and leaveners, and how they function within recipes. Then she expands into the building blocks of pastry. The chapter on chocolate distinguishes ganache from crémeux; the one on custard, crème anglaise from crème pâtissière.

So while you won't find a recipe for a lemon meringue pie in her book, you'll learn how to make a crust in one chapter, lemon curd in another and Italian meringue in a third. Apply all three skills to make the pie you'd like. Beginners who don't feel up to the challenge of tripartite confections can start with banana cake, rice pudding or those "perfect"…
Charlotte Druckman
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