Nick Malgieri's Pastry

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

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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."

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  • Hardback | 224 pages
  • 226.06 x 256.54 x 22.86mm | 1,043.26g
  • Kyle Cathie Limited
  • United States
  • English
  • , colour illustrations
  • 1909487112
  • 9781909487116
  • 766,293

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In Nick Malgieri s Pastry: Foolproof Recipes for the Home Cook, Malgieri places dough at the forefront, revealing his technically accurate ways for mixing, rolling, shaping, and baking pastry. The how-to book explores, with all the fine-tuned points for success included, a range of doughs (tart, pie, strudel, brioche, and croissant, among others) along with the sweet and savory recipes which put them to good use. While all the recipes tempt, the author s European-styled sweets seem to shine the brightest: The Swiss Brioche Cream Cake is an exceptional arrangement of press-in-the-pan brioche dough topped with a whisked mixture of cream, egg yolks, and sugar simple and sublime. Project-focused bakers will want to explore and master the Viennese Danish Dough and, when prepared, twist it into the Danish Dough Coffeecake. And once you think of Nick Malgieri s Pastry as an approachable baking-class-in-print, your cooling racks will be burdened (in the best way possible) with Italian Kale Pie, Viennese Walnut Cinnamon Crescents, Argentine Chicken Empanadas and more to be sure.--Lisa Yockelson "Baking Style Diary ""

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About Nick Malgieri

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."

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