In the Sweet Kitchen - by Regan Daley (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br>The renowned IACP Cookbook of the Year--now in paperback! <p/>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. <p/>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. <p/>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.<br><p/><br></br><p><b> From the Back Cover </b></p></br></br>WINNER Cookbook of the Year (the highest cookbook honor from the Interanational Association of Cooking Professionals) <p> WINNER Best Cookbook in the Bread, Other Baking and Sweets Category, IACP <p> So arrestingly comprehensive that it redefines definitive....No cookbook shelf will be complete without it. --<i>Quill & Quire</i><p> This whopping cookbook is one of the best investments anyone interested in baking could make. --<i>Calgary Sun</i><p> 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. <p> --More than 250 pages detail the unique qualities of 700 baker's ingredients and how to use them to best advantage. <p> --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. <p> --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. <p> --More than 150 recipes from the pastry chef's home kitchen, all flavorful, all sumptuous, all doable. </p></p></p></p></p></p></p></p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>Daley's International Association of Culinary Professionals (IACP) Award winner is the definitive guide to all the equipment, techniques, and indgredients a baker uses.</p><br>
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