Synopses & Reviews
It's the ultimate comfort food. A simple crumble, with all its memories of childhood. A slice of still-warm blueberry pie. That chocolate truffle with just a hint of chestnut melting away so mysteriously. Yet many cooks are intimidated by the idea of preparing these delights themselves.
Professional pastry chef Regan Daley maintains that baking is no mystery. Anyone, she insists, can make a fabulous dessert—as long as the ingredients are chosen with care. The components of most desserts are few, so they must be of the highest quality. She knows firsthand how fresh butter or the right chocolate can transform a simple cake. She knows the stunning difference between a silky lemon curd made from the juice of fat lemons and one made from bottled juice, that shortcakes made with bland, pulpy strawberries shipped three thousand miles can't compare with those made with rice, red local fruit and fresh cream.
In the Sweet Kitchen will help you navigate through the world of sweet cooking, providing extensive information on hundreds of ingredients, from vanilla beans to rose water to durian fruit. It explains how to select, store and best use baking elements as common as cornstarch or flour and as unusual as cloudberries or manuka honey. It unlocks the simple secret of truly great desserts—knowing your ingredients:
—the best kind of cocoa to use for dark, fudgy brownies
—the differences among cream of coconut, creamed coconut and coconut and coconut cream
—which vanilla bean is best in poached pears
This ultimate cookbook/reference volume makes it all clear, and also provides hundreds of invaluable tips and techniques Regan mastered during her professional career.
In addition, Regan offers practical advice on equipment: Do you really need a state-of-the-art apple corer? Will using nonstick pans affect the outcome of your baked goods? Indispensable tables such as the Baking Pan substitution Chart and the Cake Troubleshooting Chart help you modify your recipes—or figure out what went wrong. And the unique Flavor Pairing Chart is a must for inspiration and a list of great partners.
Regan shares more than 150 of her favorite desserts, both simple and seductive. Thick slices of Toasted Hazelnut Pound Cake are perfect for a picnic; Oven-Roasted Pears with Red Wine and a Gratin of Goat's Cheese make a sensational finale to an elegant dinner party; Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup is great any time of day. There are homey desserts with special twists—Guava Cheesecake, the World's Sexiest Sundae—not to mention addictive brownies, mouthwatering pies, nostalgic cobblers, mousses, ice creams, quick breads, fritters and more.
This is the essential reference for home bakers and professional patissiers alike.
This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year in 2000, 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.
Providing a wealth of information in an experienced voice, and an 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. An IACP Best Cookbook for 2000. 140 recipes.
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.
Celebrated pastry chef Daley unravels the mystery of the baking process, explaining the how and why behind the components that go into making the perfect dessert. 140 recipes.
WINNER Cookbook of the Year (the highest cookbook honor from the Interanational Association of Cooking Professionals)
WINNER Best Cookbook in the "Bread, Other Baking and Sweets" Category, IACP
"So arrestingly comprehensive that it redefines definitive....No cookbook shelf will be complete without it." —Quill and Quire
"This whopping cookbook is one of the best investments anyone interested in baking could make." —Calgary Sun
FOR EVERYONE WHO'S EVER BEEN STUMPED by a problem while baking or has had a question about an ingredient, a piece of equipment or the best technique, here are all the answers in one essential reference, along with recipes to please every baker and results to please every taste.
—More than 250 pages detail the unique qualities of 700 baker's ingredients and how to use them to best advantage.
—Short on a certain ingredient? Missing the right-size baking pan? Consult one of the 50-plus pages of extraordinarily informative substitution and troubleshooting charts and lists.
—Learn the art of layering flavors, using different forms of the same ingredient in one dessert. Move beyond carrots in baking to experience the larger world of sweet vegetables. Pair flavors to create depth, complexity and inspired variations.
—More than 150 recipes from the pastry chef's home kitchen, all flavorful, all sumptuous, all doable.
About the Author
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
Table of Contents
Dear Reader (XII)
TOOLS AND TECHNIQUES (3)
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)
THE INGREDIENTS (89)
Ingredients in the Sweet Kitchen (91)
Flours, Grains, and Gelling Agents (93)
Sugar and Other Sweeteners (119)
Dairy Products (162)
Liquids in Baking (202)
Nuts, Fruits and Sweet Vegetables (251)
Ingredient Substitution Chart (335)
Flavour Pairing Chart (352)
THE RECIPES (369)
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 Cream and Other Frozen Desserts (551)
Fruit Desserts (567)
Quick Breads, Sweet Yeast Breads and Fritters (601)
Garnishes, Sauces and Basic Recipes (631)