Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook

Overview

Over the years master baker 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 ...
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Overview

Over the years master baker 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; savory pies and tarts; strudels, puff pastries, including those with cream, and brioche. So whether you're looking for a Summer Vegetable Lattice Pie, Salted Cashew Caramel Chocolate Tartlets, Petit Choux aux Cafe, a Raspberry Brioche Shortcake, or a French Lemon Meringue Tart, Nick promises you perfect results every time. With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, and beautifully photographed by former Gourmet magazine photographer Romulo Yanes with former Gourmet magazine food stylist Paul Grimes, Nick Malgieri’s Pastry is the new definitive pastry bible.
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Product Details

  • ISBN-13: 9781909487116
  • Publisher: Kyle Books
  • Publication date: 9/11/2014
  • Pages: 224
  • Sales rank: 563,002
  • Product dimensions: 9.18 (w) x 10.22 (h) x 0.91 (d)

Meet 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 program at the Institute of Culinary Education. The author of 10 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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Table of Contents

CONTENTS

Introduction
Chapter 1: Ingredients, Equipment, and Basics
Chapter 2: A Whole New Generation of Doughs
Chapter 3: Sweet Tarts and Tartlets
Chapter 4: Sweet Pies, Cobblers, and Crisps
Chapter 5: Savory Tarts and Pies
Chapter 6: Strudel and Other Thin Doughs and Pastries
Chapter 7: Puff Pastry, Croissants, and Other Laminated Doughs
Chapter 8: Brioches and Other Yeast-risen Pastries
Chapter 9: Pâte à Choux or Cream Puff Pastry
Index
Acknowledgments
Afterword

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