cover image IN THE SWEET KITCHEN: The Definitive Guide to the Baker's Pantry

IN THE SWEET KITCHEN: The Definitive Guide to the Baker's Pantry

Regan Daley, . . Artisan, $35 (704pp) ISBN 978-1-57965-208-1

It is easy to see why the International Association of Culinary Professionals named this title 2001's Cookbook of the Year (published last year in Canada). As a pastry chef at some of the finest eateries in Toronto, Daley became convinced that it was the choice of ingredients that "made the greatest difference between a nice dessert, and one that was explosively flavorful and truly memorable." Fittingly, then, much of her book is devoted to ingredients: shopping guides, storage tips, preparation instructions and an occasional chemistry lesson about what they do. A section on tools is organized according to type and purpose; symbols designate their likely cost range, and Daley advises whether expensive items are necessary. She provides lucid explanations of sifting, folding and creaming, as well as helpful charts listing such items as flavored liqueurs and spirits, ingredient substitutions and compatible flavors. Daley's 140 recipes showcase the best of modern gourmet sensibility by encouraging simplicity and harmony as well as adventure and innovation: she includes classics like Chocolate Raspberry Torte and Wild Blueberry Pie as well as such bold creations as the Poppyseed Angelfood Cake with Grapefruit Curd; Polenta-Almond Cakes with Golden Raspberries and Crème Fraîche; Port Wine Jellies with Melon and Fresh Figs; and the humorously decadent S'mores Roulade. First published by Random House Canada, this book is an inspiration to novice and expert alike. Beautiful color photos. Agent, Susan Lescher. (Sept.)

Forecast:The IACP award, pleasing visuals and authoritative tone will help sell this impressive work.