Sugar, I Love You: Knockout recipes to celebrate the sweeter things in life (Hardback) - Ravneet Gill

For as long as Ravneet Gill can remember sugar been her friend and constant companion, so it's little wonder that she grew up to become a pastry chef for some of London's most respected food institutions. Rav's first book, The Pastry Chef's Guide laid down the basics , but now she is back - serving more gems to help you build up your baking armory.

Ravneet Gill grew up LOVING sugar. For as long as she can remember its' been her friend and constant companion - from dairy milk fruit & nut bars, to kitkats, cornettos, treacle sponges, profiteroles and more (she really could go on). It's little wonder that she grew up to become a pastry chef working in some of London's most respected food institutions such as London St. John and Llewellyn's.

Having laid down the basics and demystified the technicalities of baking in her first book, The Pastry Chef's Guide, Rav is back to serve up some more gems to help you build up your baking armory. We're talking MORE cheesecakes (with influences from around the world), ultimate multi-layered, multi-textured cakes, sweet doughs such as devonshire splits and sweet, dimpled brunsvigers. Make the fryer your friend with sweet bombolini, fritters and classic ring donuts. Get FANCY with plated desserts to impress your friends, with luminescent mousses and intricate entremets to take your breath away.

With more photographs and detailed recipes from beginning to end, Sugar, I Love You takes homemade patisserie to the next level with Rav's signature style, wit and easy-to-follow approach. Interspersed with anecdotes and essays on 'How not to be a sugar snob' and 'What to do when your dinner guest doesn't eat sugar?' , this book is bursting with colour, flavour and personality. Are you ready to take it to the next level? Rav thinks so...

Chapters Include:
Biscuits
Cakes
Cheesecakes
Sweet Doughs
Fried Delights
Entrements
Icecreams
Plated Desserts

About the Author

Author of the bestselling A Pastry Chef's Guide, Ravneet Gill studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 as well the hugely successful PUFF bakery school and pop-up in 2019. In 2020, she was announced as the new judge of Channel 4's Junior Bake Off starring alongside Liam Charles. She is the Telegraph's Pastry specialist, hosting a column each Saturday as well as a regular columnist for Guardian Feast.