Sugar, I Love You: Knockout recipes to celebrate the sweeter things in life

Description

'The book is cheeky - and knowledgeable'. - Diana Henry, The Sunday Telegraph Ravneet Gill grew up LOVING sugar. For as long as she can remember it's 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; Ice Creams; Plated Desserts

Ravneet studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's, Margot Bakery and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning direct from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own 'Chefs Make Sandwiches' series online and posts job ads.

'The book is cheeky - and knowledgeable' -- The Sunday Telegraph 'A joyous manfesto in defense of all things sweet' -- Tatler.com 'Knowing Rav I know the recipes will be on point and the flavours incredible' -- Anna Jones 'Stories about favourite treats and her cheffing days brim with personality' -- Delicious magazine 'Should have a sticker on the cover saying "Instant Classic"' -- Financial Times Weekend 'What treats the books' pages contains' -- The Times "One of our favourite people of the last couple of years. A lockdown legend" -- Greg James and Bella Mackie 'Lively and colourful' -- The Daily Mail "She (Gill) is the definition of a rising star" -- The Independent