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9780008603854

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“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 “I love Rav and I love her books.” – Nathan Outlaw “Come for the cakes. Stay for the sass.” – The Sunday Times “A euphoric state can be bought on from pudding. Ravneet’s desserts are sublime, lifting the spirit to great heights!” – Fergus Henderson

I love Rav and I love her books, especially the first one. If you want to be a pastry chef and you want to know everything you need to know to get going that's the book you need to buy. - Nathan Outlaw

Author Information

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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