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

By Ravneet Gill

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

Format: Digital download
Release Date: 14 Oct 2021
Pages: None
ISBN: 978-1-911682-66-0
Ravneet Gill is the author of the bestselling A Pastry Chef’s Guide (2020), Sugar, I Love You (2021) and Baking for Pleasure (2023). She 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 2018 and online cookery school, Damson Jelly Academy. Ravneet has been a judge on Channel 4’s ‘Junior Bake Off’ alongside Liam Charles since 2020. She is also a judge on Channel 4 and Netflix show ‘Five Star Kitchen’ alongside Mike Reid and Michel Roux Jr. She has written for the Telegraph as a pastry specialist and is a regular columnist for Guardian Feast.

”'The book is cheeky - and knowledgeable.” - Diana Henry, The Sunday Telegraph

”'What treats the books’ pages contains.” - The Times

”'The definition of a rising star.” - The Independent

”'Should have a sticker on the cover saying 'Instant Classic’.” - Financial Times Weekend

”'A joyous manfesto in defense of all things sweet.” -

”'A euphoric state can be bought on from pudding. Ravneet’s desserts are sublime, lifting the spirit to great heights!” - Fergus Henderson

”'I love Rav and I love her books.” - Nathan Outlaw

”'Lively and colourful.” - The Daily Mail

”'Stories about favourite treats and her cheffing days brim with personality.” - Delicious magazine

”'Knowing Rav, I know the recipes will be on point and the flavours incredible.” - Anna Jones

”'One of our favourite people of the last couple of years.” - Greg James and Bella Mackie