Nick Malgieris Pastry: Foolproof Recipes for the Home Cook

Nick Malgieris Pastry: Foolproof Recipes for the Home Cook

In this book, Nick Malgieri 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. Over the years 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; savoury pies and tarts; strudels, puff pastries, including those with cream, and brioche. With over 125 recipes and beautifully photographed every step of the way, Pastry Perfection is the new definitive pastry bible. The book Nick Malgieri's Pastry is THE book, the guide for all things pastry. This is the definitive guide for pastry making. Can't tell you enough how much this one book will teach you about pastry making. Nick Malgieri's Pastry is the pastry bible. ( Vanilla Sugar Blog, 9/19/2014 ) Celebrated pastry chef Nick Malgieri, author of the just-published book Nick Malgieri’s Pastry, finds apples easier to use in baked desserts than other fruits. When we discussed the properties of apples in desserts, he wrote: "Apples, depending on the variety you use, aren’t very watery, especially if you are baking uncooked apples in raw dough, as in a classic American apple pie." For pie, Malgieri recommends "old reliable Golden Delicious, or a mix of Golden Delicious and Granny Smith for added tartness." Malgieri prefers to dice the apples for his pies rather than to cut them in wedges, as they bake through more quickly and evenly. For his "French" apple pie, he cooks diced apples with butter, sugar, cinnamon and raisins, and bakes this filling in a pastry crust. (See recipe.) Some of Malgieri’s other apple desserts include old Viennese apple strudel with walnuts and sour cream, individual apple tarts with almond crunch, and apple and cranberry granola crisp. (Faye Levy gem, 9/23/2014 ) When I read any of Nick Malgieri‘s many baking books, I feel immediately like a jumpy student just dying to become the teacher’s pet. His recipes make me want to do everything by the book, follow his instructions to a perfectly frosted T, have someone (him) gaze approvingly at my flawless finished fruit tart and move me to the head of the class. His latest book, Nick Malgieri’s Pastry, is no different; and this tart recipe jumped out at me for several reasons. 1. It’s beautiful. I mean, Wow. 2. It’s doable. It’s not beautiful in that intimidating, I’d-have-to-study-pastry-in-Europe-to-make-something-that-looks-like-this kind of way. Plus, Malgieri, former executive pastry chef at Windows on the World and current pastry savant, explains everything so even a rogue baker like me can follow directions. (Fran Cookbooks365, 9/17/2014 ) Nick Malgieri's latest cookbook is so beautiful, it's almost worth buying, even if you don't like baking. If you do, however, you're in for a treat. Nick Malgieri is a master baker who has baked with Julia Child, served as executive chef at Windows on the World, and today is director of the baking program at the Institute of Culinary Education in New York City. He has written 12 cookbooks. Among the mouth-watering recipes: Orange and Almond Tart, Old-Fashioned Applesauce Tart, and Cranberry Pecan Pie. ( The Record, 9/21/2014 ) You could say that award-winning cookbook author and Institute of Culinary Education baking program director Nick Malgieri knows a thing or two about pie crust, but that would be a wild understatement. With 12 cookbooks and years of baking and teaching experience, Nick Malgieri is an authority on the subject. I had the pleasure of talking with Nick about his new cookbook, Nick Malgieri's Pastry: Fool Proof Recipes for the Home Cook (a fantastic collection of more than 125 beautifully-photographed and easy-to-follow recipes), and (since pie-making season is in full swing) about the most important things to know when you’re working with pie crust. (Kristie Collado The Daily Meal, 10/14/2014 ) Pastries of all kinds — savory, sweet and a combination — are the focus of Nick Malgieri’s latest book, succinctly titled Nick Malgieri's Pastry. A celebrated culinary educator, Mr. Malgieri has written a dozen dessert cookbooks. This one is a deep dive into the art of making the crusts and pastry doughs — pies, croissants, strudels and the like — that can often terrify a novice baker. . . Mr. Malgieri’s teaching skills are manifest on every page as he breaks down the process of dough