Nick Malgieri's Pastry

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

4.15 (19 ratings by Goodreads)
By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 2 business days
When will my order arrive?


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."show more

Product details

  • Hardback | 224 pages
  • 226.06 x 256.54 x 22.86mm | 1,043.26g
  • Kyle Cathie Limited
  • United States
  • English
  • 200 colour illustrations
  • 1909487112
  • 9781909487116
  • 725,491

Review quote

Nick Malgieri, who directs the baking program at New York's Institute of Culinary Education, writes lots of books (12 so far), the most recent of which is Nick Malgieri's Pastry (Kyle Books). This one covers the pastry spectrum, from tarts to pies to laminated dough and pate a choux. Malgieri's book is highly accessible, with many great instructional, step-by-step shots (by Romulo Yanes). This, coupled with the many sidebars on techniques, ingredients and tips, makes this a very good book for beginners. There's also plenty for the would-be pastry chef, and Malgieri includes a terrific section on Turkish pastry, with recipes for baklava, yufka and borek, as well as recipes for the pastries of other cultures (strudel, empanadas, pithiviers).--Amy Scattergood "Los Angeles Times, 12/19/2014 "show more

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."show more

Rating details

19 ratings
4.15 out of 5 stars
5 42% (8)
4 37% (7)
3 16% (3)
2 5% (1)
1 0% (0)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X