Books
Baking for Pleasure
“Like Rav, I trained as a pastry chef and believe that patisserie can be simple and for all occasions. With this book, Rav takes us on an indulgent pleasure trip of sweet and savoury treats from the classics to unique recipes for all to enjoy.” – Michel Roux Jr
“Another beauty of a book” – Ruby Bhogal
This book is all about baking for the pure joy of it – classic comfort bakes made with love for friends and family. Join acclaimed pastry chef 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 takes things back to basics, sharing her easiest tips for everything you need to whip up your favourite home bakes to enjoy.
Packed with more than 80 tried-and-tested recipes for brownies, tray bakes, cookies, tarts, puddings and cakes, this book will quickly become your most-used cookbook. With quick batch-bakes, classic crowd-pleasers, impressive dinner-party dishes and wholesome weekend baking ideas, you’ll find the perfect bake for every 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.
Remind yourself why you love to bake, how it brings people together, and the enjoyment that comes from creating gorgeous, moreish dishes for yourself and your loved ones. Baking for Pleasure shows home baking just as it should be – simple, satisfying and a total joy.
Sugar, I Love You
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
Photo credits: Ellis Parrinder for Pavillion Publishers
The Pastry Chef’s Guide
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.
Photo credits: Jessica Griffiths for Pavillon Publishers
