Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using ThemHardback
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- Publisher: Kyle Books
- Format: Hardback | 239 pages
- Dimensions: 226mm x 257mm x 23mm | 1,202g
- Publication date: 16 October 2012
- Publication City/Country: London
- ISBN 10: 1906868743
- ISBN 13: 9781906868741
- Edition: 1
- Illustrations note: , colour illustrations, frontispiece
- Sales rank: 974,009
More and more people are rediscovering baking bread from scratch at home. All you need is an expert book with failsafe tips to get you through your first experiments with yeast and turning the dough, and Nick Malgieri s Bread provides you with just that. Working from the essential first building blocks of ingredients, equipment and techniques and taking you right through to the accomplished heights of slow-rise, two-step, and sourdough, this is a masterclass from a master baker. With additional recipes for showcasing your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread baking bible to turn to again and again.
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Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of 9 cookbooks, Nick is a contributing editor for Desserts Professional and a frequent contributor to Saveur.
Perplexed by weeping meringue or runny apple pie? You re not alone. Through the years, hundreds of readers have written us with their pie predicaments, and we ve found many of you are experiencing similar problems. Fortunately, acclaimed pastry chef, cookbook author, and ICE s baking and pastry program director Nick Malgieri has graciously extended his baking science expertise to help diagnose and cure what ails our pies.--Shannon McCook "Parade, 11/18/13 ""