Saturday, April 03, 2010
In the Sweet Kitchen by Regan Daley: Review
I really wanted to review In the Sweet Kitchen by Regan Daley when I saw it. First of all, I was attracted by the cover. I love the design but it's what's inside that's impressive. It's nearly 700 pages with more than half of it reference and instructional.
In the tools and techniques section, Daley discusses the tools and ingredients in detail needed for the modern baker. She provides charts, like ingredient substitutions and flavour partings. I found like entire section quite educational. She walks the baker through some common and not so common techniques in baking. I learned a lot and can see myself using this whenever I have a question about a technique or ingredient.
So, I had to try a recipe. I had to test one out for myself. Some of the recipes seemed a bit fancy-pants to me but there are some Average Joe ones tucked in there. That's not to say that I don't want a fancy dessert, just not at the moment. I did see a recipe for Wild Blueberry Pie that is pretty much the exact one my Mom makes and it is the best tasting pie you will ever have. But blueberries are not in season. I decided on All-in-the-Pan Chewy Chocolate Cake and Chocolate Butter Icing. So easy and so delicious.
I do wish there had been more photos of the recipes. I like to see what I'm making.
There are some basic recipes for frostings, sauces and the like in the back. I'd like to try the homemade Creme Fraiche, something I see on so many cooking shows and is so easy to make apparently.
In the Sweet Kitchen is like a baking class in one volume. I appreciated Daley's conversational style. You can tell she is passionate about baking and wants to share what she knows with the reader. It's a lovely cookbook as well.
Highly recommended for the home baker.
Thanks to Random House Canada for the review copy.