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Title: How to Bake : Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, by Nick Malgieri ISBN: 0-06-016819-6 Publisher: HarperCollins Pub. Date: 11 October, 1995 Format: Hardcover Volumes: 1 List Price(USD): $37.50 |
Average Customer Rating: 4.52 (23 reviews)
Rating: 5
Summary: What a great Baking Book!
Comment: Again, I was impressed. This book has recipes for many different kinds of baked goodies. From breads to tarts and cakes to pies, this relatively easy book almost has it all.
I must warn you, if you are going to buy this book to learn "How to Bake", then this book is really not for you. Nick Malgieri does not go into any type of specific detail about 'how to bake' in the meaning itself, but he does tell us how to bake many delicious treats.
This book is packed with recipes for assorted breads, scones, biscuits and muffins. Pizza and Focaccia, chicken and fruit pies. Many different fruit and creme tarts. Beautiful to look at and eat Cookies and Filled Cookies. He has included a wide assortment of Cakes (my family's favorite), with frosting. He even has plenty of recipes using certain types of dough, such as Pate a Choux, to make many different kinds of pastries. Some of the pastry doughs are a little time consuming, as are some of the bread recipes, but they are pretty uncomplicated, and very much worth the time and effort.
I have tried out several different kinds of breads and pastries, which of course, were all superb. Every recipe is clear in its description, and there are illustrations for many of them. There are two sections of beautiful color pictures that are pleasing to the eye as well as the pallette.
This book is a welcome addition to any cooks library. I love the variety of different recipes all packed into one book. If you want to impress your family and friends with your culinary skills, then I suggest giving this book a try.
Rating: 5
Summary: You can't have a better teacher than Nick Malgieri
Comment: Nick Malgieri, renowned Peter Kump cooking school teacher, has put himself on the line by entitling this cookbook "How to Bake." The good news is: he knows how! The even better news is: he's a master at teaching and coaxing you along gently so that before you know it, you'll be baking better than you ever have in your life.
Although the title makes this sound as though it's perhaps aimed at beginning bakers, it's really for intermediate or advanced bakers--or beginners with a lot of werewithal and confidence. Malgieri doesn't spell every tiny little thing out for you (there's very little of the hand-holding and overly detailed directions that are in most cookbooks nowadays). Where he excels is in making you feel that, you, too could turn out the gorgeous baked goods in the book with a little bit of effort and a minimum of fuss.
Especially fine are the recipes for Raspberry and Almonds Tarts and Chocolate Chestnut Buche de Noel. I also loved the Scottish Shortbread, although I rolled it thinner than he called for AND baked it longer. All in all an excellent guide to baking by an accomplished master baker.
Rating: 4
Summary: Very good survey of baking. Not as authoritative as expected
Comment: Nick Malgieri's book 'How to Bake' is not perfect, but it is a very, very good survey of baking methods and baking recipes by one of the most widely respected and referenced baking experts in the country. That some reviewers have observed that he is a less than nice man to students and admirers in book signing lines is irrelevant. I have baked several recipes from this book and all have produced very successful products. In each case, I have also baked the same product from an alternate recipe and Malgieri's recipe has produced a superior result. To those who have not had any luck with his recipes, I would suggest they try some of the simpler recipes first.
While Malgieri is a widely recognized teacher of baking at some important culinary schools and this book's title may lead you to believe it is a textbook covering all aspects of baking, I believe it does not succeed as a textbook on several counts. The most important is that Malgieri makes several statements, which are scientifically incorrect. One was that glass conducts heat much faster than metal. This is patently false. The odd thing is, he uses this statement to give a false reason for using glass pie plates, which may still be the best choice for other reasons. Another false statement is that yeast is mixed with warm water until it dissolves. Strictly speaking, the proper word should be 'incorporated' or 'combined'. Microorganisms cannot dissolve in water. Again, while the statement is false, it has no effect on the efficacy of the recipe. I only point these out because Malgieri is an educator and should know better.
There is another sense in which I believe this cannot be a textbook for baking. This is the fact that I believe the coverage of bread baking is rather light. For breads, I would refer you to either Rose Levy Beranbaum's 'The Bread Bible' or Peter Reinhart's 'The Bread Baker's Apprentice. This doesn't mean you will not find a lot of good stuff here. In fact, I go to this book before any other when I want to bake something (other than bread) to see if Malgieri has a recipe for the product I'm interested in. This book is very similar to the book 'Baking With Julia' in that both are surveys of a lot of different baking techniques giving some very commonly baked goods as models for those techniques. This makes these two books my first and second choices when I want to bake.
Therefore, the subtitle on the front of the book, which calls itself a 'Complete Guide', is a bit of a stretch. You should still buy this book if you enjoy baking. In fact, the most accurate reflection of the book's value is in Nick's introduction where he quotes a colleague who says 'Bake something, You will feel better.' This is an especially good book to help you bake something and feel better.
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Title: Cookies Unlimited by Nick Malgieri ISBN: 0060192852 Publisher: HarperCollins Pub. Date: 01 October, 2000 List Price(USD): $35.00 |
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Title: Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri ISBN: 0060187115 Publisher: HarperCollins Pub. Date: 01 October, 1998 List Price(USD): $40.00 |
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Title: Perfect Cakes by Nick Malgieri ISBN: 0060198796 Publisher: HarperCollins Pub. Date: 01 November, 2002 List Price(USD): $37.50 |
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Title: The Cake Bible by Rose Levy Beranbaum ISBN: 0688044026 Publisher: Morrow Cookbooks Pub. Date: 20 September, 1988 List Price(USD): $35.00 |
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Title: The Pie and Pastry Bible by Rose Levy Beranbaum ISBN: 0684813483 Publisher: Scribner Pub. Date: 11 November, 1998 List Price(USD): $45.00 |
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