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Nick Malgieris Pastry: Foolproof Recipes for the Home Cook, by Nick Malgieri
Free PDF Nick Malgieris Pastry: Foolproof Recipes for the Home Cook, by Nick Malgieri
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Review
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-making into thorough but easily digestible steps. With him at my side, I managed to turn out flaky, buttery pains au chocolate, which impressed the heck out of my Instagram followers. On the simpler side, a mango lassi tart with a cookielike crust was rich, silky and not at all tricky to put together. (Melissa Clark The New York Times, 12/1/2014)Super Chef decided to turn to Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook (Kyle 2014) for some basic techniques and inspiration. If you are having a mixed table of gluten-free and non-gluten free guests, then desserts may prove tricky. Nick includes two different dough without gluten: Unsweetened Gluten-Free and Gluten-Free Cookie Dough as well as tips in a page covering Rolling Gluten-Free Doughs & Forming Tart Crusts (pp. 23-4). Next, you’ll want to choose at least one pie or tart. If you are cooking with French influences, try the Apple & Calvados Cream Tart (p. 42) or the French Lemon Meringue Tart (p. 48). If you make the lemon tart, then you’ll have plenty of Lemon Curd (p. 48) leftover to use with your morning toast or give as a gift. If you are serving a more exotic meal, then what about trying Mango Lassi Tart (p. 55) or Mexican Cheese Tartlets (p. 65) filled with ricotta and Mexican cinnamon. But perhaps you are planning a more traditional Thanksgiving, the Cranberry Pecan Pie (p. 68) is essentially a citrusy cranberry sauce cooked in a pie shell with a sprinkling of pecans. It makes cranberry sauce redundant – or you could have both! Instead of pumpkin, you could try Nick’s Old Fashioned Sweet Potato Pie (p. 80). But why stop at Thanksgiving. Use up that leftover turkey in Argentine Chicken Empanadas (p. 122) or try them in Cornish-Style Pasties (p. 125). Who needs steak and kidney when you have pounds and pounds of turkey? There is plenty more in Nick Malgieri’s Pastry – including recipes for Turkish yufka, Viennese Danish Dough, and Puff Pastry Tart Crusts. The photography by Romulo Yanes is attractive, though not exhaustive. There are step-by-step pictures for tricky parts, otherwise, the photos show the finished pastry. Each recipe has plenty of notes and variations so that you can add to your repertoire according to the season. Nick is writing for smart cooks, who are a bit knowledgeable, but want additional guidance and good advice. This is a very useful book. (Juliette Rossant Super Chef, 11/12/2014)The subtitle for his most recent cookbook, Nick Malgieri’s Pastry, which came out in October, is “Foolproof Recipes for the Home Cook.” With the expertise he wields as director of the baking program at the Institute of Culinary Education, he filled the book with gloriously tempting recipes to make pastries in any number of styles — pies, tarts (sweet and savory), strudel, puff pastry and more. Each is easy for the home cook to understand and follow. (Daniel Neman St. Louis Post-Dispatch, 12/3/2014)The title says it all. (Gloucester Daily Times, 11/21/2014)I am very impressed with this book and highly recommend it. The recipes are varied, from basic cookies to quick breads to impressive plated desserts. It is not for someone who wants to spend no more than 15 minutes, mix a few ingredients and get a dozen cookies (although some recipes are very quick and easy) , but it is perfect for me, an adventurous home baker who frequently needs to double or quadruple batches to obtain the quantities I need. There are several things explained that I may never do, but was very interested in reading how they are done. Less “professional” options are often included. All in all, this is my new favorite cookbook, both for actual baking and for curling up and reading. It has given me lots of inspiration and I can hardly wait to get cooking!
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About the Author
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 9 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
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Product details
Hardcover: 224 pages
Publisher: Kyle Books (September 11, 2014)
Language: English
ISBN-10: 1909487112
ISBN-13: 978-1909487116
Product Dimensions:
9.2 x 1 x 10.4 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#197,778 in Books (See Top 100 in Books)
I just received this book in the mail, so I have not baked from it yet. I would have to say that it doesn't look like it for anyone who is new to baking, and that I am not. I'm thinking "advanced" bakers would do the best. Yes, I saw "cobbler" and "chocolate tarts" and blueberry pie", but I also saw strudel and brioche --these are for most beginners. You might want to be aware of that before you buy. I do agree with several of the other reviewers...the print is hard to read. The ingredients list is darker, but the instructions are more difficult. The hardest to read are the gray background pages, while the white pages are a bit easier than the gray are. Lovely photos...I wish it had more of those. I find that to be true of many cookbooks though. Maybe checked it out in a store first, and then decide...you can always come back and order here.
I recently picked up baking as a hobby and purchased this book based on the good reviews. So far, I've made the traditional Vienna apple strudel / strudel dough, olive oil dough, and a quiche. Everything turned out delicious. The instructions were clear and easy to follow.On a side note, the author appears to take a practical approach in providing weight measurements in this book - for example, only volume measurements tend to be provided for pie or quiche filling recipes whereas weight and volume measurements are provided for dough recipes (where precision is likely to be of greater importance).Overall, I am very happy I purchased this book.
I’ve tried many of the pie doughs in this book so far. All are solid but none are my favorite. Book gives good tips for someone newly exploring the world of pies and pastry, like me!
Wonderful, beautiful book from the pastry master Nick Malgieri. I have some of his other baking books, and this one is the best. I especially wanted it for his demystification of the strudel making process!!!!!
I couldn't be happier with this recipe book! I have made two tarts and they both have been delicious. The recipes are easy to follow and the results are consistent and lovely. I particularly enjoyed the chocolate raspberry tart with chocolate cookie crust. I was incredibly pleased with the result and it tasted like something you would sinfully indulge in after an expensive dinner at a fancy restaurant. Nick Malgieri truly has perfected these recipes and provides a lot of information and tips with each type of dough and filling. However, I do advise before you begin to make something to thoroughly read all the information applicable to the recipe you are following-- I have noticed in both "Pastry" and "Perfect Cakes" that important information is sometimes found in places that you don't expect, for example, under the techniques portion of the book. The book itself is beautiful, too. The cover has a nice, matte finish, and the pages are printed on a thick, matte paper as well that have a great feel and texture. However, be careful handling the book while you are baking if you want to keep it in good condition. If you are looking for a lovely book with interesting and tasty pastry recipes, both sweet and savory, BUY THIS BOOK! It has a wonderful variety for all preferences and tastes.
Loved the book only wished the printing was a better easier to read. It was light and so small. Great book though.
Incredible layout! Honestly, the best I have ever seen. Immaculate and useful photos. Concise recipes.
Another great book by Mr.Malgieri.
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