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How to Bake

How to Bake

The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory

by Nick Malgieri
Hardback
Publication Date: 17/10/2018
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One of America's preeminent bakers and baking teachers reveals the secrets behind creating professional-quality confections.

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.

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.

ISBN:
9780486829180
9780486829180
Category:
Cakes
Format:
Hardback
Publication Date:
17-10-2018
Publisher:
Dover Publications Inc.
Country of origin:
United States
Pages:
480
Dimensions (mm):
240x210mm
Weight:
1.36kg

"How to Bake 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

"Everything you want to know about baking is in this comprehensive, and classic, book by Nick Malgieri. With never-fail recipes and masterful instructions, How to Bake 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 My Paris Kitchen and The Perfect Scoop?

Nick Malgieri

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 The New York Times, Gourmet, Chocolatier, Food & Wine, and many other periodicals, and he is the American correspondent for the Italian magazine La Pasticceria Internazionale.

This title is in stock with our Australian supplier and should arrive at our Sydney warehouse within 2 - 3 weeks of you placing an order.

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