Learn from an expert! Nick Malgieri's recipes will help you create deliciously indulgent treats that look and taste like they've come from a professional bakery.

One of America's preeminent bakers and baking teachers reveals the secrets behind creating professional-quality confections in this winner of the James Beard Foundation Award for Best Baking Book. Nick Malgieri shares scores of mouthwatering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.
In addition to his clear, detailed instructions, Malgieri offers helpful tips for variations on classic recipes as well as suggestions for everything from making a pastry bag to mastering cake and pie toppings. Presented in order from the simplest to most complex, these recipes from the collection of a great pastry chef will add a whole new level of sophistication to your kitchen repertoire.

"How to Bake is not just a compendium of recipes for delicious things to eat, but also a handbook of the ideal processes for baking just about anything." —Nick Malgieri
Learn the secrets to baking and get step-by-step instructions on creating plain and fancy cakes, cookies, pies, tarts, breads, pizzas and muffins.
Discover how easy it can be to master the art of baking with helpful tips for variations and suggestions for everything from making a pastry bag to mastering cake and pie toppings.
Dazzle yourself and your friends with mouthwatering recipes for sweet and savory treats including brownies, macaroons, rugelach and all manner of cookies. Get inspired by Malgieri’s collection of over 150 tested and perfected recipes!
Start with basic recipes then move on to more complex ones as you gain confidence in the kitchen. With How To Bake you’ll soon be producing professional quality confections!
A fantastic cookbook, it's the perfect gift for amateur and experienced bakers alike!

About the Author

Nick Malgieri is Director of the Baking Program at the Institute of Culinary Education and a frequent guest teacher at schools across the United States. His recipes and articles have appeared in The New York Times, Gourmet, Chocolatier, Food & Wine, and many other periodicals, and he is the American correspondent for the Italian magazine La Pasticceria Internazionale.

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