Joining the seemingly endless list of things being “cancelled” in recent years is the sweet-tasting, crystalline substance we colloquially refer to as sugar. Along with anything that contains traces of gluten, wheat, dairy or fat,
Herein lies the crux of pastry chef, cook, and author Ravneet Gill’s latest book Sugar, I Love You. The book is not just an unashamed love letter to all things sweet and syrupy; it is first-and-foremost, all about achieving a healthy equilibrium by knowing when and how to use sugar. “Despite what you think, the book is not about overloading sugar,” explains a cheerful Gill from her charming-looking home in London, “it’s about only appreciating sugar and the sweeter things in life if everything else is balanced.”?
