In the Sweet Kitchen: The Definitive Baker's Companion: A Guide to Ingredients and Technique With More Than 150 Simple and Seductive Recipes (SIGNED BY AUTHOR)

Daley, Regan

ISBN 10: 1579652085 / ISBN 13: 9781579652081

Published by Artisan/Workman Publishing Company, New York, 2001

About this Item

692 pages. Hardcover. SIGNED BY AUTHOR. Color illustrations throughout. Tan cover boards, gilt title on spine, small bumps to bottom right corner of front cover board and bottom left corner of bottom back cover board (see image). Dust jacket unclipped, excellent, "Autographed" sticker on front cover, as well as "The IACP Cookbook Awards Book of the Year" label. Binding tight, spine straight. Pages and edges clean and bright. In very good condition. This ultimate cookbook/reference volume makes it all clear, and also provides hundreds of invaluable tips and techniques Regan mastered during her professional career. Record # 32432.

Seller Inventory # 32432

Bibliographic Details

• Title: In the Sweet Kitchen: The Definitive Baker's Companion: A Guide to Ingredients and Technique With More Than 150 Simple and Seductive Recipes (SIGNED BY AUTHOR)
• Publisher: Artisan/Workman Publishing Company, New York
• Publication Date: 2001
• Language: English
• ISBN 10: 1579652085
• ISBN 13: 9781579652081
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: Very Good
• Signed: Signed by Author(s)

About this title

Synopsis

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.

About the Author

Regan Daley worked as a pastry chef for several years in some of Toronto's 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 Valrhona Molten Chocolate Cakes, quickly became household words. She lives and writes in Toronto with her husband, their twin boys and food-phobic dog. This is her first book.