This book is all about baking for the pure joy of it – nothing complicated – just classic comfort bakes made with love for friends and family. Join Ravneet Gill as she reconnects with the simple pleasures that made her fall in love with baking in the first place. From chocolate malt baked custard to the ultimate apple pie, Ravneet brings us back to basics, sharing her easiest tips for everything you need to whip up and enjoy your favourite home bakes. Packed with more than 80 tried and tested recipes for brownies, tray bakes, cookies, tarts, puddings and cakes, these bakes will soon become your go-to family favourites. Chapters are divided to help you easily choose what to bake when – whether it be quick batch bakes and classic crowd pleasers or impressive dinner party dishes and wholesome weekend baking, you’ll always be covered with the perfect bake for any occasion. For the first time, Ravneet also includes her most sought after savoury bakes including ‘nduja puff pastry sausage rolls, vegetarian samosas, and a chicken pie that will have your friends and family coming back for more. So get cosy, dust off the electric mixer and turn up the radio – we’re getting back into the kitchen and rediscovering the joy of home baking.

‘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

'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.