Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them

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9781906868741: Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them

More and more people are rediscovering baking bread from scratch at home. All you need is an expert book with failsafe 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, and sourdough, this is a masterclass from a master baker. With additional recipes for showcasing your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread baking bible to turn to again and again.

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About the Author:


Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of 9 cookbooks, Nick is a contributing editor for Desserts Professional and a frequent contributor to Saveur.

Review:

Baking doesn't have to be such an elaborate process, and in Nick Malgieri's new cookbook Bread, readers are provided with beginner tips and instructions that will help first-timers nail the process and seasoned bakers improve. The book contains more than 60 basic baking recipes, along with delicious additional ones that will put all that kneading to good work. While it's not the first baking cookbook we've ever seen, we love how Malgieri applied his recipes to actual dishes that you could make as a meal. (Kyle Books) (Anne Dolce, The 25 Best Cookbooks of the Year (2012) The Daily Meal, November 21, 2012)

“Bread” by Nick Malgieri. The hand of a master baker offers entry points for all skill levels, plus complementary recipes. Cinnamon Knots: Yes, please. (The Washington Post, December 5, 2012)

Malgieri is a master baker. I trust everything he does. Previously he's published books on cookies, cakes, chocolate and other baking topics, but this is his first bread book. I have at least a dozen books about baking bread and no, it's not too much. Bread books are a breed of their own: the good ones aren't just re-inventing classics, they are using the almost spiritual act of baking bread to teach the reader about how to relate to ingredients, to equipment, to the whole experience of cooking. And for that, I am grateful. (Sara Kate Gillingham-Ryan, 15 Cookbooks from 2012 That Made Me Love Cooking More The Kitchn, 12/6/2012)

Baking class is open. Starting simply with a one-step, no-knead loaf and progressing through the complex (brioche and baguettes), veteran cookbook author Nick Malgieri instructs in a sure manner that inspires confidence. The best chapter, for our money, teaches how to make better versions of everyday supermarket rolls like kaisers, hamburger and hot dog buns, and English muffins. And in a clever which-comes-first construct, recipes that utilize your finished baked goods in soups, salads, sandwiches and such entice you to make the breads themselves. (Bill Daley, 2012 Favorite Cookbooks Chicago Tribune, 12/12/12)

From an extraordinary teacher, this book guides the home cook with the aid of step by step photos and detailed instructions to make the best bread along with bread friendly savory and sweet dishes. (Sara Moulton, host of Sara's Weeknight Meals Good Morning America/ABC News, 12/28/12)

Perplexed by weeping meringue or runny apple pie? You're not alone. Through the years, hundreds of readers have written us with their pie predicaments, and we've found many of you are experiencing similar problems. Fortunately, acclaimed pastry chef, cookbook author, and ICE's baking and pastry program director Nick Malgieri has graciously extended his baking science expertise to help diagnose and cure what ails our pies. (Shannon McCook Parade, 11/18/13)

Maybe winter didn’t arrive this year, but my copy of Nick Malgieri‘s Bread did, and I intend to fire up my oven and bake my way through it, year round. — Shelly (Cookbooks 365, 1/29/2015)

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