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In The Sweet Kitchen: The Definitive Baker's Companion
by Regan Daley
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http://retorte.blogspot.com/2010/06/cookbook-review-in-sweet-kitchen.html ( )
A while back, I baked the "all in the pan chewy chocolate cake with butter-chocolate icing". It's probably the easiest & surely one of the most delicious chocolate cakes I've ever tried. I mention this because Regan Daley's book is full of delicious & inventive recipes. Recipes that are, mostly, not that difficult & that taste exceptional. One of the reasons for this is that Daley insists on excellent ingredients, & that surely is one of the basic secrets of good baking.
Her book is much more than a wonderful resource for deserts: it's, mainly, a general baking resource, listing ingredients & talking about each one: how to use, what to substitute with what, what to combine with what etc. The book is full to the brim with information & tips, for the beginning & the experienced baker. As a bonus, the writing delighted me, & I think it will probably make all my other desert books redundunt!! (apart from Nigella Lawson's "Domestic Goddess" which I think has a similar style). It's always great to have a cookbook that you can use not just to throw together quick meals but also to savour, to indulge yourself with, to read & reread...
The best book out there on desserts and baking.
An absolutely gorgeous winner of a book. The first half is all about baking -- the recipes don't start til page 373. If it's the last thing you do (and you can still bake), make the white chocolate & summer berry tart. This book is a must have for all who cherish baking.
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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.
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Melvil Decimal System (DDC)641.815Technology and Application of Knowledge Home and family management Food And Drink Cooking Specific Dishes Appetizers Breads
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