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Sugar, I Love You

Knockout recipes to celebrate the sweeter things in life

Ravneet Gill



ISBN: 9781911663829

Price: £20.00

Publication date: 14 October 2021

ISBN: 9781911682660

ASIN: 9781911682660

Price: £ 14.99

  Our price: £

Publication date: 14 October 2021

Category: Baking

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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


Author of the bestselling A Pastry Chef’s GuideRavneet 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.



'The book is cheeky – and knowledgeable’

The Sunday Telegraph

'Knowing Rav I know the recipes will be on point and the flavours incredible’

Anna Jones

'What treats the books’ pages contains'

The Times

'Should have a sticker on the cover saying “Instant Classic”’

Financial Times Weekend

‘A joyous manfesto in defense of all things sweet’

“One of our favourite people of the last couple of years. A lockdown legend”

Greg James and Bella Mackie

‘Stories about favourite treats and her cheffing days brim with personality’

Delicious magazine

‘Lively and colourful’

The Daily Mail

“She (Gill) is the definition of a rising star” 

The Independent