LoveReading Says
LoveReading Says
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.
Joanne Owen
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About
Sugar, I Love You Knockout recipes to celebrate the sweeter things in life Synopsis
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 This Edition
| ISBN: |
9781911663829 |
| Publication date: |
14th October 2021 |
| Author: |
Ravneet Gill |
| Publisher: |
Pavilion Books |
| Format: |
Hardback |
| Pagination: |
208 pages |
| Primary Genre |
Cookery, Food and Drink
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| Other Genres: |
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| Recommendations: |
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Author
About Ravneet Gill
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.
More About Ravneet Gill
