Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook

Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook


By (author) Nick Malgieri

List price $29.95
You save $4.38 14% off

Free delivery worldwide
Dispatched in 2 business days
When will my order arrive?

  • Publisher: Kyle Cathie Limited
  • Format: Hardback | 224 pages
  • Dimensions: 226mm x 257mm x 23mm | 1,043g
  • Publication date: 11 September 2014
  • ISBN 10: 1909487112
  • ISBN 13: 9781909487116
  • Illustrations note: , colour illustrations

Product description

Over the years master baker Nick Malgieri has shared many pastry dough recipes, from ridiculously easy (mix with a fork and press into the pan) to quite elaborate (classic puff pastry, croissants, etc.). In this book, he gives you a range of all types of doughs, step-by-step photos (and videos on his website) about how to prepare them and also how to roll them, shape them, and bake them. If you have a bad case of fear of pastry or fear of rolling he can promise you that if you follow the simple instructions here you ll be able to tackle any pastry project you like. Starting off as usual with a quick tutorial on ingredients and equipment, Nick then delves into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels, puff pastries, including those with cream, and brioche. So whether you're looking for a Summer Vegetable Lattice Pie, Salted Cashew Caramel Chocolate Tartlets, Petit Choux aux Cafe, a Raspberry Brioche Shortcake, or a French Lemon Meringue Tart, Nick promises you perfect results every time. With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, and beautifully photographed by former Gourmet magazine photographer Romulo Yanes with former Gourmet magazine food stylist Paul Grimes, Nick Malgieri s Pastry is the new definitive pastry bible."

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11

Author information

Nick Malgieri, former executive pastry chef at Windows on the World and 1996 inductee into Who s Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of 10 cookbooks, Nick s recipes have been published in The New York Times, Food & Wine and Gourmet and he is a frequent contributor to The Washington Post. Nick has made many television appearances, including on Food Network and Martha Stewart."

Review quote

Celebrated pastry chef Nick Malgieri, author of the just-published book Nick Malgieri s Pastry, finds apples easier to use in baked desserts than other fruits. When we discussed the properties of apples in desserts, he wrote: "Apples, depending on the variety you use, aren t very watery, especially if you are baking uncooked apples in raw dough, as in a classic American apple pie." For pie, Malgieri recommends "old reliable Golden Delicious, or a mix of Golden Delicious and Granny Smith for added tartness." Malgieri prefers to dice the apples for his pies rather than to cut them in wedges, as they bake through more quickly and evenly. For his "French" apple pie, he cooks diced apples with butter, sugar, cinnamon and raisins, and bakes this filling in a pastry crust. (See recipe.) Some of Malgieri s other apple desserts include old Viennese apple strudel with walnuts and sour cream, individual apple tarts with almond crunch, and apple and cranberry granola crisp.--Faye Levy "The Jerusalem Post, 9/23/2014 ""