In the Sweet Kitchen
The Definitive Baker's Companion
by Regan Daley
This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year in 2001, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets).
What makes a book that special and that deserving? It's the wealth of information, the experienced voice, the eagerness to share. Celebrated pastry chef Regan Daley unravels the mystery of the baking process, explaining the "how" and "why" behind the components that go into making the perfect dessert, and provides the tools and information home bakers need to create delicious recipes of their own-in their own sweet kitchens. Includes 140 of Regan's favorite recipes.
About the Author
Regan Daley worked as a pastry chef for several years in some of Toronto's prominent restaurants, including the celebrated Avalon (named by Gourmet magazine as one of the best in North America), where her elegant and original dessert creations, such as Valrhona Molten Chocolate Cakes, quickly became household words. She lives and writes in Toronto with her husband, their twin boys and food-phobic dog. This is her first book.
In the Sweet Kitchen
The Definitive Baker's Companion
by Regan Daley
Artisan, 2001
$35 (U.S.) hardcover
ISBN: 1579652085
Information provided by the publisher.
In the Sweet Kitchen
Excerpt
Recipes
This page created May 2002
