Pages: 320
Publisher: DK Publishing; 1st edition (September 1, 2008)
Language: English
ISBN-10: 0756639719
ISBN-13: 978-0756639716
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.
About the Author
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 nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick's recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart. Visit him online at www.nickmalgieri.com
