How to Bake - by Nick Malgieri (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>James Beard Award winner! One of America's preeminent bakers shares scores of mouth-watering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.<p/><br></br><p><b> Book Synopsis </b></p></br></br>"<i>How to Bake</i> makes me want to head for the kitchen and bake something new right now! Nick is a generous teacher. Sweet or savory, his recipes are enticing, smartly written, and accessible. Practical, no-nonsense tips and advice are confidence inspiring -- the book is a gift to new and seasoned bakers alike." -- Alice Medrich, IACP and James Beard Award-winning author of <i>Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies</i> and <i>Gluten Free Flavor Flour</i> <p/> One of America's preeminent bakers and baking teachers reveals the secrets behind creating professional-quality confections in this winner of the James Beard Foundation Award for Best Baking Book. Nick Malgieri shares scores of mouthwatering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies. <br> In addition to his clear, detailed instructions, Malgieri offers helpful tips for variations on classic recipes as well as suggestions for everything from making a pastry bag to mastering cake and pie toppings. Presented in order from the simplest to most complex, these recipes from the collection of a great pastry chef will add a whole new level of sophistication to your kitchen repertoire. <p/> "Everything you want to know about baking is in this comprehensive, and classic, book by Nick Malgieri. With never-fail recipes and masterful instructions, <i>How to Bake</i> has always had a prominent place on my bookshelf -- and in my kitchen. From scones to pizza, and quiche to cookies, everything you want to bake is in this book!" -- David Lebovitz, author of <i>My Paris Kitchen</i> and <i>The Perfect Scoop</i> <p/> "You are in the best hands with Nick Malgieri. Nick is the greatest baking teacher I know and <i>How to Bake</i> is one of my most treasured baking resources. Brimming with expert advice, foolproof recipes, and Nick's charming voice, this truly iconic book will help you master any baking project you set your mind to." -- Cenk Sönmezsoy, author of <i>The Artful Baker</i> <p/> "This comprehensive baking book is a must for all bakers, amateur and professional. It's well written with easy to follow recipes. I love that Nick explores American as well as European classics. You will want to make his Viennese "Saddle of Venison" cake as soon as humanly possible and have it with an afternoon cup of tea, as I have done." -- Miro Uskokovic, Pastry Chef <p/> "What a wonderful gift, to have Nick Malgieri's landmark cookbook on the counter and the bookshelf in this handsome new form. In <i>How To Bake</i>, Nick shares his encyclopedic knowledge of the world of baking, from techniques and ingredients to utensils and traditions. A world-class professional pastry chef with the heart of a teacher, Nick has written the definitive work on baking, essential for both beginning bakers and highly accomplished cooks. I keep it near the oven and learn from Nick all year long." -- Nancie McDermott, author of <i>Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations</i><p/><br></br><p><b> From the Back Cover </b></p></br></br><i>How to Bake</i> makes me want to head for the kitchen and bake something new right now! Nick is a generous teacher. Sweet or savory, his recipes are enticing, smartly written, and accessible. Practical, no-nonsense tips and advice are confidence inspiring -- the book is a gift to new and seasoned bakers alike. -- Alice Medrich, IACP and James Beard Award-winning author of <i>Chewy Gooey Crispy Crunchy Melt- in-Your-Mouth Cookies</i> and <i>Gluten-Free Flavor Flours</i> <p/>Everything you want to know about baking is in this comprehensive, and classic, book by Nick Malgieri. With never-fail recipes and masterful instructions, <i>How to Bake</i> has always had a prominent place on my bookshelf -- and in my kitchen. From scones to pizza, and quiche to cookies, everything you want to bake is in this book! -- David Lebovitz, author of <i>My Paris Kitchen</i> and <i>The Perfect Scoop</i> <p/>You are in the best hands with Nick Malgieri. Nick is the greatest baking teacher I know and <i>How to Bake</i> is one of my most treasured baking resources. Brimming with expert advice, foolproof recipes, and Nick's charming voice, this truly iconic book will help you master any baking project you set your mind to. -- Cenk Sönmezsoy, author of <i>The Artful Baker</i> <p/>This comprehensive baking book is a must for all bakers, amateur and professional. It's well written with easy to follow recipes. I love that Nick explores American as well as European classics. You will want to make his Viennese "Saddle of Venison cake as soon as humanly possible and have it with an afternoon cup of tea, as I have done." -- Miro Uskokovic, Pastry Chef <p/>What a wonderful gift, to have Nick Malgieri's landmark cookbook on the counter and the bookshelf in this handsome new form. In <i>How To Bake</i>, Nick shares his encyclopedic knowledge of the world of baking, from techniques and ingredients to utensils and traditions. A world-class professional pastry chef with the heart of a teacher, Nick has written the definitive work on baking, essential for both beginning bakers and highly accomplished cooks. I keep it near the oven and learn from Nick all year long. -- Nancie McDermott, author of <i>Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations</i><p/><br></br><p><b> About the Author </b></p></br></br>Nick Malgieri is Director of the Baking Program at the Institute of Culinary Education and a frequent guest teacher at schools across the United States. His recipes and articles have appeared in <i>The New York Times, Gourmet, Chocolatier, Food & Wine, </i> and many other periodicals, and he is the American correspondent for the Italian magazine <i>La Pasticceria Internazionale.</i>
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