Sugar, I Love You

Sugar, I Love You
Ravneet Gill
Our Price:
NZ$ 45.00
Hardback
h246 x 189mm - 208pg
14 Oct 2021 UK
International import eta 7-19 days
9781911663829
Out Of Stock
Currently no stock in-store, stock is sourced to your order
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 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 to plait, fold and ice from babkas to iced buns. Make the fryer your friend with sweet bombolini, fritters and churros, from home. Get FANCY with plated desserts to impress your friends, including three-layered a la carte chocolate mille feuille and mango souffles. 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 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. . .
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.
Status: Active
ISBN-13: 9781911663829
Published: 14 Oct 2021
Published In: United Kingdom
Imprint: Pavilion Books
Publisher: Pavilion Books
Format: Hardback
Height: 246mm
Width: 189mm
Pages: 208

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