Bake! Essential Techniques for Perfect Baking Nick Malgieri
- Web Price: £16.00
- RRP: £20.00
- 260 x 230 x 20mm
- 10 Feb 2011
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Bake! is the ultimate collection from acclaimed pastry chef, teacher and cookery writer Nick Malgieri. It is an indispensible collection of the 20 essential techniques of successful baking and contains 125 recipes. Each chapter starts with an Essential Technique or Master Recipe, which is accompanied by practical step-by-step photography. Nick then shows you how you can use this Master Recipe to make endless variations. So not only do you learn how to make a Pear and Walnut Tart, but also how to adapt it with pecans, almonds, blueberries or nectarines. From simple shortcrust to perfect puff pastry and delicious breads, cakes and biscuits, Nick demystifies baking and shows you the easiest way to produce mouthwatering results every time. Gorgeously illustrated throughout and including a short introduction on ingredients and equipment, Bake! is all you need to become an accomplished, confident baker.
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 8 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. In addition to this, Nick has more than 30 years of teaching experience internationally. A Certified Culinary Professional and member of the International Association of Culinary Professionals, Malgieri has served as chairman of its certification committee. He is a charter member and formerly on the board of the New York Association of Cooking Teachers and has been a member of the Board of Trustees of the IACP culinary trust. A founder and member of Bakers Dozen East, he also holds membership in the Federazione Italiana dei Cuochi, the Amicale Culinaire de Monaco, and the Société Culinaire Philanthropique de New York. In 2003 he was made a Chevalier de l'Ordre de la Channe du Valais for his efforts in promoting Swiss gastronomy and culture in the United States, and in March 2006 he received the Philadelphia Toque Award for exceptional achievement in culinary writing and accomplishments. Nick most recently published Bread, his second book for Kyle Books and a follow-up to last year’s much-loved Bake!
Nick is a great baker and now have confidence in the kitchen!