published by
Random House $50.00 HC

Any baker - from the novice to the professional - can enhance their skills and repertoire with Regan Daley's In the Sweet Kitchen. This young Toronto pastry chef has solved the mysteries of tools and techniques. Not to mention the puzzle of hundreds of ingredients. Her research is so thorough that it's difficult to find an unanswered question about pastry. In the ingredients chapter alone, there are over a dozen categories that range from gelling agents to leaveners. But Daley's highly personal work - which often draws on family anecdotes - doesn't read like a textbook. The second half of this large and entertaining volume invites you to enjoy everything from Oven Roasted Figs with Honey and Orange to Quince and Brioche Bread Pudding with Dried Sour Cherries. The author generously shares many stories on what is clearly her favourite subject.

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