The new sweet and savoury cookbook with recipes from Junior British Bake Off judge
“An indulgent pleasure trip of sweet and savoury treats for all to enjoy.” – Michel Roux Jr“Another beauty of a book.” – Ruby Bhogal
Hardcover
PRODUCT INFORMATION
Summary
The new sweet and savoury cookbook with recipes from Junior British Bake Off judge
“An indulgent pleasure trip of sweet and savoury treats for all to enjoy.” – Michel Roux Jr“Another beauty of a book.” – Ruby Bhogal
Description
“An indulgent pleasure trip of sweet and savoury treats 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.
Critic Reviews
“A delicious book.” – Tart London
“Fall a little bit more in love with baking.” – Stylist magazine
“This is the best kind of comfort food.” – Daily Mail
“Ravneet Gill’s moreish desserts are a pleasure to bake, as well as eat.” – You magazine
“Ravneet Gill is an expert in creating soulful food for all to enjoy.” – London Reviews, The Best New Books to Read in December 2023
“The recipes – reliable and delicious – are dipped with Gill’s infectious enthusiasm. A joyful immersion into her world of traybakes, cakes, tarts, biscuits, savouries and more.” – Delicious magazine
“The third book from pastry chef and Junior Bake Off Presenter Ravneet is written for home bakers, with an eye towards practicality – but what really shines through is the sheer joy she takes in her craft. The recipes range from traybake and cookies to fruit pies and pastries, and all are irresistible.” – Waitrose magazine
“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
“Ravneet is one of my absolute favourite food writers, and people. Can't recommend her books highly enough.” – Jackson Boxer
“I baked straight away from your new book, Ravneet.” – Felicity Spencer
“I really adore Ravneet and her recipes. Already baking from her new book.” – Bella Mackie
“So many delicious recipes. Love it.” – Rangoon Sisters
“Feeling very under the weather but Ravneet's new book just arrived and it's bringing pure joy. Wonderful book, wonderful human.” – Anna Higham
“It's here! It's beautiful and I can't wait to cook from this, Ravneet. Congratulations you super woman.” – Ravinder Bhogal
About the Author
Ravneet studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's, Margot Bakery and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning direct from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own 'Chefs Make Sandwiches' series online and posts job ads.
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