• Pecan Caramel Sandwich Cookies
• Roasted Clementine and Chocolate Tart with a Macadamia Nut Crust
• Lemon Anise Churros
• Warm Sweet Risotto with Saffron and Dried Cherries
• Mango Ripple Ice Cream
• Poppyseed Angel Food Cake with Grapefruit Curd

In the Sweet Kitchen was singled out by the International Association of Culinary Professionals as the best cookbook of the year in 2000, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets).

What makes a book that special and that deserving? 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.

Contents

1. Tools and Techniques
   
   • Tools for the Baker
   • Baking Pan Substitution Chart
   • A few Tips and Techniques for Better Baking
   • Cake Troubleshooting Chart
   • Sugar Syrup Cookery Chart
   • A Simple Guide to Garnishing

2. The Ingredients
   
   • Ingredients in the Sweet Kitchen
   • Flours, Grains, and Gelling Agents
   • Sugar and Other Sweeteners
   • Fats
   • Dairy Products
   • Eggs
   • Leaveners
   • Liquids in Baking
   • Salt
   • Flavourings
   • Nuts, Fruits and Sweet Vegetables
   • Ingredient Substitution Chart
   • Flavour Pairing Chart

3. The Recipes
   
   • Recipes from the Sweet Kitchen
   • Cakes and Tea Cakes
   • Pies and Tarts
   • Cookies and Bars
   • Custards, Puddings and Mousses
   • Ice Cream and Other Frozen Desserts
   • Fruit Desserts
   • Quick Breads, Sweet Yeast Breads and Fritters
   • Garnishes, Sauces and Basic Recipes

Appendices
Index