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The Modern Baker |
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Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Co
Nick Malgieri - Author
Charles Schiller - Photographer
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| Book: Hardcover | 9.25 x 6.25in | 320 pages | ISBN 9780756639716 | 01 Sep 2008 | Dorling Kindersley | 18 - AND UP |
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"Never again will anyone be able to say either, ‘I love to cook, but can’t bake,’ or ‘I’ve got all the baking books
Ineed.’ In one volume Nick Malgieri has carefully worked out recipes for everyone from the most timid novice to the
seasoned pro who is looking for a few special tricks. If you have an oven you need The Modern Baker." —
Maida Heatter
"It's always exciting to have a new book from Nick, a baking hall-of-famer, but to have so many new recipes with so many new time-saving techniques for making them, is cause for celebration. This is a great teaching book from a great teacher." –Dorie Greenspan,
author of Baking From My Home to Yours
“Clean and inviting, Nick Malgieri's The Modern Baker provides autumn's earliest motivation to position the middle oven rack and preheat to 350 degrees … For mainstream bakers, this recipe collection is complete, comprehensive and a joy to behold.”
- The Washington Post
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.
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.
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