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.
As well as column contributions as a pastry specialist for the Telegraph and Guardian Feast, Ravneet was also winner in the ‘Best Breakthrough’ category at the 2021 GQ magazine Food & Drink Awards. In June 2021, she launched a new online cookery school The Damson Jelly Academy.
Infused with an infectious, unadulterated, no-guilt passion for the sweet stuff, Ravneet Gill’s Sugar, I Love You is ideal for anyone who wants to take their baking to the next level. What’s more, it’s easy-to-follow, with Gill’s demystifying, straight-talking, witty approach as central to the book as her love of sugar. It also bursts with photos that are every bit as vibrant as the recipes (and their author, for that matter). Covering Biscuits, Cakes, Cheesecakes, Sweet Doughs, Fried Delights, Entrements, Ice creams and Plated Desserts, each chapter of Sugar, I Love You is threaded with a fabulous international outlook, with mouth-watering recipes for the likes of Japanese cheesecake, Danish Brunsviger cake, and ricotta bombolini served alongside inventive twists on British classics, including Devonshire splits and a self-saucing toffee apple pudding. This is the kind of cookbook that will invigorate and inspire even the most seasoned of bakers.
'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.' - Ravneet Gill. This is a book aimed at chefs and home bakers alike who FEAR baking.The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits 'because parfaits are for when you're in the shit'), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.