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Sugar, I Love You

Knockout Recipes to Celebrate the Sweeter Things in Life

«

“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.” – Tatler.com

“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

»

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). Les mer

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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

Detaljer

Forlag
Pavilion
Innbinding
Innbundet
Språk
Engelsk
ISBN
9781911663829
Utgivelsesår
2021
Format
25 x 20 cm

Anmeldelser

«

“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.” – Tatler.com

“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

»

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