Average Reviews:
(More customer reviews)This is by far my favorite baking cookbook. I tried Regan Daley's recipe for Sticky Spiked Double-Apple Cake last year and was amazed by it, so I decided to check out her book. I couldn't have been more pleased. I have probably made fifteen or more of the recipes in this book, and every one is completely delicious. The Butter-Toffee Crunch Shortbread is incredible -- I think I made eight batches last year to give away for Christmas presents. The Black Espresso Chocolate Cake is completely moist and amazing. Even her recipe for chocolate chip cookies is the very best I've tried, and it's replaced the Tollhouse version in our home. I can't recommend this cookbook highly enough. Yes, half of the book is a detailed encyclopedia of baking ingredients and techniques, but the price of the book is more than worth it for the Butter-Toffee Crunch Shortbread recipe alone.
This book has just been released in paperback, which is why there are so few reviews. Take a peek at the old listing for more excellent reviews and recipe recommendations:
In the Sweet Kitchen: The Definitive Baker's Companion
I don't know what else to say except, "Buy this book!"
Click Here to see more reviews about: In the Sweet Kitchen
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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