New! Now with more paper! In the Sweet Kitchen Paperback Edition is out now! Look for it in your friendly neighbourhood indy bookstore, or see below for online links. hardcover
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Order from Amazon US
Order from Amazon Canada

Nice Press and Awesome Reviews

“So arrestingly comprehensive that it redefines definitive….No cookbook shelf will be complete without it.”

—Quill & Quire

“This whopping cookbook is one of the best investments anyone interested in baking could make.”

—Calgary Sun

“Daley’s there at your elbow, Julia Child style, telling you not to worry.” - New York Times

“Recipes that are outstanding, from one for shortbread to one for an exquisite nectarine tart.” - Saveur

“[Regan Daley’s] goal was to compile a definitive guide to all the baker’s ingredients and tools…And oh my, does she succeed! Blowtorches, kumquats, dental floss (unflavoured, please for cutting cheesecake), gas ranges, butter, eggs, flours, ice-cream makers, Chartreuse, knives, partridgeberries — you name it, it’s here. Daley…has written a baker’s encyclopedia that is so arrestingly comprehensive that it redefines definitive with regard to baking cookbooks. And…that is only the book’s first half. The second half, the recipe half, is where Daley really shines. Page after page, Daley’s brilliant recipes…make one want to run to the kitchen to raid that Platonic pantry of the book’s first half….Profuse with information, clearly written, wholly unaffected and masterfully artistic, In the Sweet Kitchen will almost undoubtedly become an instant classic. Like Julia Child’s Baking with Julia and Rose Levy Berenbaum’s The Cake Bible, no cookbook shelf will be complete without it.” — Quill & Quire (starred review)

“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 CrŠme FraŒche; 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.” – Publishers’ Weekly

“In the Sweet Kitchen truly is the definitive guide to the baker’s pantry. While many cookbooks include chapters on tools and ingredients, Regan Daley’s award-winning tome begins with almost 400 pages of introductory information. From her descriptions of ingredients to explanations of food science, it’s clear Daley’s done her research, and she offers a wealth of information as reference for both the professional and the novice. She covers every ingredient in a baker’s pantry, from flours and sugars to eggs, fruits, nuts, spices, and flavorings, in a way that is both interesting and informative. She discusses how to choose them, use them, and why they do the things they do. She’s tested tools and shopped around, and even recommends price points for your purchases. She explains myriad techniques, such as how to cook sugar and icing and assemble layer cakes. The writing is clear and intelligent and the instructions are easy to follow.

“If she’d stopped at 400 pages, this would already be a must-have for anyone at all interested in the sweet side of the kitchen–but there’s more. Daley’s collection of recipes follows, and they cover the gamut from simple and straightforward to seductive and exciting. Some are actually quite complicated, but her explanations and descriptions of each step ensure success. Many recipes feature a flavor twist that will take your breath away, such as the Sweet Potato Layer Cake with Rum-Plumped Raisins and a Caramel Cream Cheese Frosting, Lemon Anise Churros, and Caramelized Banana Tart with a Lime Linzer Crust and a Warm Caramel Sauce. Other recipes bring back childhood memories, such as her All-in-the-Pan Chewy Chocolate Cake with Chocolate Butter Icing (mixed right in the baking pan) and Wild Blueberry Pie. This exhaustive volume was the 2001 IACP Cookbook of the Year, an award that it richly deserves. Make a place on your kitchen bookshelf for In the Sweet Kitchen–it’s one cookbook that you shouldn’t live without.” –Leora Y. Bloom,

“Don’t be fooled by her sweet expression. Regan Daley is very serious when it comes to recipe writing and educating people about how to bake…In the Sweet Kitchen is destined to become a baking classic.” — Homemaker’s

“This whopping cookbook is one of the best investments anyone interested in baking could make. From tools for the baker, to key ingredient guidelines, this book is packed with ideas from this pastry chef, along with pages upon pages of her favourite recipes.” — Calgary Sun

“Daley knows and cherishes ingredients the way grammarians know and cherish language… In the Sweet Kitchen has the makings of a classic.” — Georgia Straight

“The book is an outstanding reference, packed with tips and recipes, for both novice home cooks and professional bakers…Daley’s no-nonsense approach is easy and entertaining to read.” — Edmonton Sun

“Dessert lovers take note: Regan Daley’s In the Sweet Kitchen will send your senses into overdrive. An insistence on the finest ingredients, careful instructions and an exuberant love of food add up to a cookbook that’s inspiring, not intimidating. You do want to know how to make the World’s Sexiest Sundae, don’t you?” — Chatelaine

In the Sweet Kitchen is a complete baking guide full of yummy recipes.” — Bonnie Stern, National Post

“[I]t’s the utter thoroughness with which [Daley] covers every aspect of the pastry kitchen that makes this book the ultimate reference volume for the dedicated baker. Aspiring pastry chefs and professionals could well choose this to be their Bible — full of invaluable tables of ingredient substitutions, sugar cookery stages and troubleshooting charts…Daley’s grasp of which flavours belong together…is astounding…these are downright sensual desserts which live up to their enticing names….Daley has assembled a wonderful, definitive and delicious work that deserves to stay in print for decades.” — Canadian Living (Editors’ Choice)

“In her excellent ‘guide to the baker’s pantry’…Regan Daley devotes four dense pages to the various types of vanilla, where they’re grown, the pitfalls in shopping for them and the joys of finding supple ones full of aromatic beans. Her hardcover is titled In the Sweet Kitchen, and in my view, worth every cent of its cover price, especially if you’re a sweet-tooth.” — Vancouver Sun

“With such traditional baked sweets as angel-food cake surfacing on the menus of cutting-edge restaurants alongside rosemary crème brûlée, Daley’s book seems well-timed for a back-to-basics revival. The 692-page volume is crammed with rules, tips and secrets. Besides detailing the behaviour of flours, the temperament of sugars and the many facets of fats, Daley’s book provides just the information and creative inspiration bakers need.” — Globe and Mail

In the Sweet Kitchen contains everything a person could ever want to know about baking. Daley walks the reader through section after section of accurate and useful information…then Daley tops it off with a section of more than 140 sweet recipes. This fabulous book is an essential reference to be treasured by anyone who bakes.” — Edmonton Journal