In the Sweet Kitchen

In the Sweet Kitchen

The Definitive Baker's Companion

Book - 2010
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Random House, Inc.
Regan Daley's first encounter with a vanilla bean was an epiphany. The heady aroma was intoxicating and the bottled stuff she was used to paled in comparison. Why had she never noticed the considerable gap between these two forms of the same ingredient? Naturally, a crème anglaise made with vanilla extract could not compare to one infused with the dark seeds of a fat, sticky bean.

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 flavourings. For the novice, it's a practical and palatable guide to the once mysterious art of baking.

Publisher: Toronto : Random House Canada, 2010
Edition: New ed
ISBN: 9780307359346
Branch Call Number: 641.86 DAL
Characteristics: xii, 692 p., [8] p. of plates :,col. ill. ;,23 cm.

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MaxineML Nov 22, 2013

The first half of this book is all about tools and technique, while the second half has the recipes. All of the recipes I've made from this cookbook, so far, have been perfection, but they aren't for the beginner or faint of heart. These recipes all have lots of steps, lots of ingredients, and many of them require specialized pans or tools. However, if you're looking for an in-depth book on baking sweets with lots of instructions and information, then this is the cookbook you want.

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