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.