| A collection of 150 simple step-by-step recipes that still have gourmet appeal, The Modern Baker strives to bring you baking success with the bulk of the preparation taking under one hour. Nick Malgieri distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough, and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. The Modern Baker is as necessary and essential as a good oven; Nick Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.
About The Author
Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. The bestselling author of 8 cookbooks, Malgieri currently directs the baking program at the Institute of Culinary Education and frequently serves as a guest teacher at many cooking schools. Since 1985, he has appeared at culinary events throughout North America, including at the Smithsonian Institution. Malgieri’s recipes have been published in the New York Times, Cuisine, Restaurant Business, Family Circle, McCall’s, Ladies’ Home Journal, and other publications. His monthly column, “Ask the Baker,” is syndicated throughout the United States by the Los Angeles Times. Malgieri has appeared on all the national morning shows, local U.S. television, and “Chef du Jour,” “Cook’s Choice,” “Bakers Dozen,” and “Cooking Live” on the Food Network, and appearances with Julia Child on “Baking with Julia,” as well as with Martha Stewart.
|
Praise| "Would-be bakers could hardly ask for a better instructor than Malgieri...Though his previous books have for years made solid home cooking resources, this volume's clarity and simplicity may make it his most well-received yet. In it, Malgieri manages the considerable feat of condensing his process for creating pies, tarts, cookies and other baked goods into only the most crucial steps, without sacrificing taste or texture." 10/20/2008 |
|
