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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 programme at the Institute of Culinary Education. The author of 9 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.
Author photo © Quentin Bacon
A beautiful and easy to use guide to becoming the envy of your friends and a master artisan baker to boot! Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. With recipes for over 60 breads, rolls and cakes this book offers fail-safe tips to quickly build your confidence and create mouthwatering food.
Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. All you need is an expert book with fail-safe 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, sourdough and pumpernickel (the varieties are endless), steadily equipping you with skills along the way, this is a masterclass from a master baker. With additional recipes that showcase your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread bible to turn to again and again.