Description
Ravneet Gill grew up loving sugar. It’s little wonder that she grew up to become a pastry chef, working in some of London’s most respected food institutions. Here she serves up some more gems to help you build up your baking armoury. We’re talking more cheesecakes (with influences from around the world); ultimate multi-layered, multi-textured cakes; sweet doughs such as Devonshire splits; sweet, dimpled brunsvigers; and making the fryer your friend with sweet bombolini, fritters and classic ring doughnuts.
- Illustrated: 60 photos
- Pages: 208
- Dimensions: 246x189mm
- Hardback