In the Sweet Kitchen: The Definitive Baker's Companion [Hardcover]

Regan Daley (Author)

Book Description

Publication Date: September 1, 2001

AH, DESSERT.

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.

Editorial Reviews

Amazon.com Review

In the Sweet Kitchen truly is the definitive guide to the baker's pantry. While many cookbooks include chapters on tools and ingredients, Regan Daley's award-winning tome begins with almost 400 pages of introductory information. From her descriptions of ingredients to explanations of food science, it's clear Daley's done her research, and she offers a wealth of information as reference for both the professional and the novice. She covers every ingredient in a baker's pantry, from flours and sugars to eggs, fruits, nuts, spices, and flavorings, in a way that is both interesting and informative. She discusses how to choose them, use them, and why they do the things they do. She's tested tools and shopped around, and even recommends price points for your purchases. She explains myriad techniques, such as how to cook sugar and icing and assemble layer cakes. The writing is clear and intelligent and the instructions are easy to follow.

If she'd stopped at 400 pages, this would already be a must-have for anyone at all interested in the sweet side of the kitchen--but there's more. Daley's collection of recipes follows, and they cover the gamut from simple and straightforward to seductive and exciting. Some are actually quite complicated, but her explanations and descriptions of each step ensure success. Many recipes feature a flavor twist that will take your breath away, such as the Sweet Potato Layer Cake with Rum-Plumped Raisins and a Caramel Cream Cheese Frosting, Lemon Anise Churros, and Caramelized Banana Tart with a Lime Linzer Crust and a Warm Caramel Sauce. Other recipes bring back childhood memories, such as her All-in-the-Pan Chewy Chocolate Cake with Chocolate Butter Icing (mixed right in the baking pan) and Wild Blueberry Pie. This exhaustive volume was the 2001 IACP Cookbook of the Year, an award that it richly deserves. Make a place on your kitchen bookshelf for In the Sweet Kitchen--it's one cookbook that you shouldn't live without. --Leora Y. Bloom

From Publishers Weekly

It is easy to see why the International Association of Culinary Professionals named this title 2001's Cookbook of the Year (published last year in Canada). As a pastry chef at some of the finest eateries in Toronto, Daley became convinced that it was the choice of ingredients that "made the greatest difference between a nice dessert, and one that was explosively flavorful and truly memorable." Fittingly, then, much of her book is devoted to ingredients: shopping guides, storage tips, preparation instructions and an occasional chemistry lesson about what they do. A section on tools is organized according to type and purpose; symbols designate their likely cost range, and Daley advises whether expensive items are necessary. She provides lucid explanations of sifting, folding and creaming, as well as helpful charts listing such items as flavored liqueurs and spirits, ingredient substitutions and compatible flavors. Daley's 140 recipes showcase the best of modern gourmet sensibility by encouraging simplicity and harmony as well as adventure and innovation: she includes classics like Chocolate Raspberry Torte and Wild Blueberry Pie as well as such bold creations as the Poppyseed Angelfood Cake with Grapefruit Curd; Polenta-Almond Cakes with Golden Raspberries and CrŠme FraŒche; Port Wine Jellies with Melon and Fresh Figs; and the humorously decadent S'mores Roulade. First published by Random House Canada, this book is an inspiration to novice and expert alike. Beautiful color photos. Agent, Susan Lescher. (Sept.) ~Forecast: The IACP award, pleasing visuals and authoritative tone will help sell this impressive work.

Copyright 2001 Cahners Business Information, Inc.

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Product Details

• Hardcover: 704 pages
• Publisher: Artisan (September 1, 2001)
• Language: English
• ISBN-10: 1579652085
• ISBN-13: 978-1579652081
• Product Dimensions: 7.2 x 2.2 x 9 inches
• Shipping Weight: 3.4 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (30 customer reviews)
• Amazon Best Sellers Rank: #283,396 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

45 of 45 people found the following review helpful

4.0 out of 5 stars Good Book, Bad Book April 29, 2003

By jerry i h

Format:Hardcover

This fascinating volume is actually 2 distinct books in one, so I will deal with the 2 halves separately. The first part is yet another cooking encyclopedia, and the second is a conventional collection of very good recipes.

The author states correctly that there is no real source for all of the information used in baking, even if you have professional training. So, the first part of this book is a comprehensive reference work, which is both good and bad. Tools and techniques occupy almost 90 pages, and ingredients take an amazing 300 pages. On the good side, it is very complete. Some sections are ones where the author has extensive personal experience, and are exemplary, such as the ones on garnishing and fresh fruits. It also has many useful tables. On the down side, the author seems to be cribbing from standard encyclopedias and manufacturers' literature for much of this section; this is true of perhaps as much as half of this section. Plus, I have doubts about whether the author tested ALL of the combinations listed in the "Ingredient Substitution Chart" or "Flavour Pairing Chart". I also have minor quibbles with some of the information, viz: nutmeg and mace are different, but as a practical matter they are interchangeable (in fact, nutmeg is listed as a substitute for mace, but it also works the other way around); a whole Madagascar vanilla bean is worth more than 2 teaspoons-the correct amount is closer to 2 tablespoons. There is also at least one editing error: page 445 states "see page xx".

The 300 page recipe section, however, more than makes up for deficiencies in the reference section. It contains 150 recipes, of which there are very few "throw away" recipes that you will never use. Too many cookbooks have recipes that are either rehashes from other cookbooks (in which case you can actually trace the evolution of a recipe from one cookbook to another), or weird and outlandish variations of recipes that are not worth doing or simply do not work. In this case, it is a collection of both standard recipes and the author's own creations. The emphasis here is on flavor and not elegant or architectural presentations. For example, sauces and garnishes often have the same flavor as the cake or torte rather than a contrasting one; the result is flavor that is often better than the fancy desserts and sweets served at the best restaurants. The author has genuinely rethought the whole subject of baking, ingredients, and taste, and created a collection of recipes that are better than standard baking recipes. They range from traditional ones such as strawberry shortcake and macaroons, to the exotic, such as "Valrhona Molten Chocolate Cakes" and "Lychee and Coconut Milk Sorbet". The most useful chapter is the last one, "Garnishes, Sauces, and Basic Recipes"; it contains useful, all-purpose recipes. In fact, it should be the first chapter in the recipe part of the book, as many recipes elsewhere in the book depend on the ones in this last chapter.

In summary, the reference section is a mixed lot, but the recipes are of the highest caliber. It is not a book for beginners, but both home cooks and professionals will find it useful.

37 of 38 people found the following review helpful

5.0 out of 5 stars Best baking book on Amazon October 28, 2001

By Fred Jones

Format:Hardcover

This book explains every baking ingredient, types of sugars, fats, starches, eggs, flour, etc. Difference between flour variations, why sugar is important and what roles each ingredient performs along with their history. All other baking books give you a couple basic techniques then a ton of recipes, but this one goes a step beyond, with 368 pages packed with useful information before the recipes even start. Very smooth reading too - hard to put it down. Should be a mandatory purchase if you bake at home. You'll go from a standard baker to a spectacular one, armed with knowledge of why and how ingredients work rather than just blindly following recipes.

28 of 28 people found the following review helpful

5.0 out of 5 stars This is my Desert Island dessert book October 15, 2001

By "addisonlqh"

Format:Hardcover

If I could only own one cookbook on baking and pastries, this would be it. As a former pastry chef, I'm excited and amazed by all the information in this cookbook, as well as by the delicious and well-written recipes. Not only is it a great cook book, it's a great idea book as well. In the middle of the book she's included a wonderful section on matching flavors together (apples marry well with calvados, caramel, pecans, etc.) that's ideal for those who want to add their own ideas to the recipes. There's so much great knowledge to soak up in these pages that I find myself carrying the book between the kitchen and my night-stand table for late-night reading. In an age where the big trend in publishing seems to be "bibles" on a myriad of subjects, this is the one I'll recommend to anyone who asks me for a definitive cookbook on desserts.