About the Author
Regan Daley is a writer and former pastry chef. During her career in the kitchen, she worked at 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 the Valrhona Molten Chocolate Cakes, quickly became household words. Her work has appeared in
Bon Appetit,
Fine Cooking,
Country Home, and
Gourmet magazines, among others. She currently lives in Toronto with her husband, three boys, and a food-phobic dog. Visit her blog at
http://www.regandaley.com
