In the Sweet Kitchen

In the Sweet Kitchen

The Definitive Baker's Companion

Book - 2001
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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.
Publisher: New York : Artisan, c2001
ISBN: 9781579652081
Characteristics: xii, 692 p., [16] p. of plates : col. ill. ; 24 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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