-The book is cheeky - and knowledgeable-. - Diana Henry, The Sunday TelegraphRavneet 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, wi
