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

(Hardback)

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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). Its little wonder that she grew up to become a pastry chef working in some of Londons most respected food institutions such as London St. John and Llewellyns.

Having laid down the basics and demystified the technicalities of baking in her first book, The Pastry Chefs Guide, Rav is back to serve up some more gems to help you build up your baking armory. Were 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 Ravs 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 doesnt 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

Reviews

I love Rav and I love her books, especially the first one. If you want to be a pastry chef and you want to know everything you need to know to get going thats the book you need to buy. Nathan Outlaw

Author Bio

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.