In the Sweet Kitchen: The Definitive Baker's Companion

Front Cover
Artisan Books, 2001 - Cooking - 692 pages
12 Reviews
The renowned IACP Cookbook of the Year—now in paperback!

What makes a book so special and deserving that it gets chosen cookbook of the year? 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.

Regan shows us that anyone, from complete culinary virgins to accomplished dessert-makers, anyone can make a fantastic dessert. The secret is in the ingredients. Her more than 140 original recipes, straightforward enough for any home baker to prepare, focusing on simple techniques with an emphasis on high-quality ingredients, range from the awfully impressive, Guava Cheesecake or Quince and Brioche Bread Pudding with Dried Sour Cherries, to the familiar—Really, REALLY Fudgey Brownies or World's Sexiest Sundae.

For experts, this book will serve as a comprehensive, professional-quality reference of ingredients from basic to rare and an incredible collection of unique flavorings. For the novice, it's a practical and palatable guide to the once mysterious art of baking.
  

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LibraryThing Review

User Review  - marialondon - LibraryThing

A while back, I baked the "all in the pan chewy chocolate cake with butter-chocolate icing". It's probably the easiest & surely one of the most delicious chocolate cakes I've ever tried. I mention ... Read full review

Review: In the Sweet Kitchen: The Definitive Baker's Companion

User Review  - Ryan - Goodreads

Holiday season is the time I have to bust out the baking / dessert cookbooks. This, along with Baking by Dorrie Greenspan, is one of my go to sources. Great educational info for those that want to ramp up skills quickly or just get the overview necessary to not bomb the final course. Read full review

Contents

Tools for the Baker
5
Baking Pan Substitution Chart
41
A Few Tips and Techniques for Better Baking
44
Cake Troubleshooting Chart
66
Sugar Syrup Cookery Chart
72
A Simple Guide to Garnishing
76
Ingredients in the Sweet Kitchen
91
Flours Grains and Gelling Agents
93
Spices
243
Nuts Fruits and Sweet Vegetables
251
Seeds
267
Fresh Fruit
270
Dried Fruits
318
Candied Fruit Flowers and Chestnuts
326
Sweet Vegetables
329
Ingredient Substitution Chart
335

Sugar and Other Sweeteners
119
Fats
142
Dairy Products
162
Eggs
178
Leaveners
193
Liquids in Baking
202
Salt
206
Flavourings
209
Food Colourings and Dyes
213
Vanilla
214
Liqueurs and Spirits in the Sweet Kitchen
218
Liqueur Flavour Chart
223
Chocolate
226
Flavoured Chips and Other Special Additions
241
Flavouring Powders
242
Flavour Pairing Chart
352
Recipes from the Sweet Kitchen
371
Cakes and Tea Cakes
373
Pies and Tarts
443
Cookies and Bars
483
Custards Puddings and Mousses
527
Ice Creams and Other Frozen Desserts
551
Fruit Desserts
567
Quick Breads Sweet Yeast Breads and Fritters
601
Garnishes Sauces and Basic Recipes
631
Appendices
661
Bibliography
669
Index
675
Copyright

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About the author (2001)

Regan Daley is a writer and former pastry chef. During her career in the kitchen, she worked at some of Toronto's most 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 the Valrhona Molten Chocolate Cakes, quickly became household words. Her work has appeared in Bon Appetit, Fine Cooking, Country Home, and Gourmet magazines, among others. She currently lives in Toronto with her husband, three boys, and a food-phobic dog. Visit her blog at www.regandaley.com

Bibliographic information