In the Sweet Kitchen: The Definitive Bakers Companion - Hardcover - Very Good

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Item specifics

Condition
Very Good: A book that has been read but is in excellent condition. No obvious damage to the cover, ...
Brand
Unbranded
MPN
Does not apply
ISBN
9781579652081
Category

About this product

Product Identifiers

Publisher
Artisan
ISBN-10
1579652085
ISBN-13
9781579652081
eBay Product ID (ePID)
1924435

Product Key Features

Book Title
In the Sweet Kitchen : the Definitive Baker's Companion
Number of Pages
704 Pages
Language
English
Publication Year
2001
Topic
Courses & Dishes / Cakes, Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Illustrator
Yes
Genre
Cooking
Author
Regan Daley
Format
Hardcover

Dimensions

Item Height
2 in
Item Weight
52.1 Oz
Item Length
9.1 in
Item Width
7.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2001-041289
Reviews
Daley's International Association of Culinary Professionals (IACP) Award winner is the definitive guide to all the equipment, techniques, and indgredients a baker uses.
Dewey Edition
22
Dewey Decimal
641.8/6
Table Of Content
Dear Reader (XII) Introduction (I) TOOLS AND TECHNIQUES (3) Tools for the Baker (5) Baking Pan Substitution Chart (41) A few Tips and Techniques for Better Baking (44) Cake Troubleshooting Chart (66) Sugar Syrup Cookery Chart (72) A Simple Guide to Garnishing (76) THE INGREDIENTS (89) Ingredients in the Sweet Kitchen (91) Flours, Grains, and Gelling Agents (93) Sugar and Other Sweeteners (119) Fats (142) Dairy Products (162) Eggs (178) Leaveners (193) Liquids in Baking (202) Salt (206) Flavourings (209) Nuts, Fruits and Sweet Vegetables (251) Ingredient Substitution Chart (335) Flavour Pairing Chart (352) THE RECIPES (369) Recipes from the Sweet Kitchen (371) Cakes and Tea Cakes (373) Pies and Tarts (443) Cookies and Bars (483) Custards, Puddings and Mousses (527) Ice Cream and Other Frozen Desserts (551) Fruit Desserts (567) Quick Breads, Sweet Yeast Breads and Fritters (601) Garnishes, Sauces and Basic Recipes (631) Appendices (661) Bibliography (669) Index (675)
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.", 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.
LC Classification Number
TX763.D25 2001

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