Regan Daley

Regan Daley worked for several years as a pastry chef in some of Toronto's most prominent restaurants, including the celebrated Avalon (named by Gourmet magazine as one of the best in North America), where her elegant and original dessert creations, such as Valrhona Molten Chocolate Cakes, quickly become household words.  She now conducts dessert and pastry-making seminars and is a contributing editor for President's Choice Magazine.  She lives in Toronto with her husband and their two sons.

Books by Regan Daley

• Published by Random House of Canada

  In the Sweet Kitchen

  The Definitive Baker's Companion

  Regan Daley's first encounter with a vanilla bean was an epiphany. The heady aroma was intoxicating and the bottled stuff she was used to paled in comparison. Why had she never noticed the considerable gap between these two forms of the same ingredient? Naturally, a crème anglaise made with vanilla extract could not compare to one infused with the dark seeds of a fat, sticky bean.
  
  Regan shows us that anyone, from complete culinary virgins to accomplished dessert-makers, anyone...

  
• Published by Random House of Canada

  In the Sweet Kitchen

  The Definitive Guide to the Baker's Pantry

  Regan Daley's first encounter with a vanilla bean was an epiphany. The heady aroma was intoxicating and the bottled stuff she was used to paled in comparison. Why had she never noticed the considerable gap between these two forms of the same ingredient? Naturally, a crème anglaise made with vanilla extract could not compare to one infused with the dark seeds of a fat, sticky bean.
  
  Regan shows us that anyone, from complete culinary virgins to accomplished dessert-makers, anyone...