About the book :

Sugar - A Great Confession offers a comprehensive exploration of sugar, starting with the historical development of sugar cane cultivation. This book provides an in-depth look at various types of sugar and the prominent sugar cane-growing countries, highlighting their contributions to the global sugar industry. The book also addresses the current and future landscape of sugar cane-based sugar worldwide, with a particular focus on the sugar industry in India. It examines the trends and challenges faced by the confectionery products industry as it navigates the 21st century. In addition, readers will find a selection of recipes for sugar-based bakery products, enhancing their practical understanding of sugar's applications. The book concludes with a glossary of terms and abbreviations pertinent to sugar and confectionery, ensuring clarity and precision for readers.

About the author :

I began my career in hospitality at New Delhi's Imperial Hotel, the city's first 5-star hotel. I then worked at Hyatt Regency New Delhi with Chef Rajendra Singh Rana and his team. After opening Hotel Park Royal, I spent 2.5 years in Riyadh at Raj Indian Restaurant with Chef Ajay Sharma and Chef Akram. Upon returning to India, I married my wife, Priya. I am writing this book to bridge 18th and 21st-century knowledge of sugar, highlighting its journey and significance. Most recently, I worked as an online duty manager and facility planner in Kuala Lumpur, Malaysia, for 1.5 years post-COVID, and served as an assistant professor in the Department of Food Production