Background
Malgieri was born on September 30, 1947 in Newark, New Jersey, United States; the son of Nufre and Antoinette (LoConte) Malgieri.
(Authentic, easy-to-prepare recipes for classic and contem...)
Authentic, easy-to-prepare recipes for classic and contemporary Ialian desserts. It covers cakes and tortes, tarts and pastries, cookies, fruit desserts and frozen confections. The author also wrote Nick Malgieri's Perfect Pastry.
http://www.amazon.com/gp/product/0316545198/?tag=2022091-20
(Nick Malgieri has journeyed far and wide during his thirt...)
Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries. Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas - you don't even have to go to country-specific cookbooks. The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with gorgeous full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere.
http://www.amazon.com/gp/product/0060582634/?tag=2022091-20
(Nothing beats the deliciously warm aroma and taste of fre...)
Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. All you need is an expert book with fail-safe tips to get you through your first experiments with yeast and 'turning' the dough, and Nick Malgieri's Bread provides you with just that. Working from the essential first building blocks of ingredients, equipment and techniques, and taking you right through to the accomplished heights of slow-rise, two-step, sourdough and pumpernickel (the varieties are endless), steadily equipping you with skills along the way, this is a masterclass from a master baker. With additional recipes that showcase your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread bible to turn to again and again.
http://www.amazon.com/gp/product/0857832883/?tag=2022091-20
(One of America's preeminent bakers and baking teachers in...)
One of America's preeminent bakers and baking teachers introduces cooks to the modern art of baking in a volume that includes descriptions of how batters and doughs are prepared and includes 150 simple, step-by-step recipes for a wide variety of sweet and savory baked goods.
http://www.amazon.com/gp/product/0756639719/?tag=2022091-20
(Everybody loves dessert, but nobody loves the calories. P...)
Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth -- but with sensible calorie counts.Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving.The results are nothing short of spectacular, with desserts that range from devil's food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don't taste like "diet desserts"; they simply taste great.All of the recipes here achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.
http://www.amazon.com/gp/product/0060779292/?tag=2022091-20
(Nick Malgieri, who taught us everything we need to know a...)
Nick Malgieri, who taught us everything we need to know about baking in "Hot to Bake, " takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it. Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook. Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. "Chocolate" is difinitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.
http://www.amazon.com/gp/product/0060187115/?tag=2022091-20
(When it's time to celebrate, it's time to bake a cake Whe...)
When it's time to celebrate, it's time to bake a cake When it's time to be creative, it's time to bake a cake When it's time to find comfort in the kitchen, it's time to bake a cake. From weddings to birthdays to something nice for yourself and your family and guests, nothing marks a special occasion better than a freshly baked cake. Now renowned baking teacher Nick Malgieri, author of "Cookies Unlimited," "Chocolate," and "How to Bake," shares his flawless recipes and professional techniques for creating a perfect cake every time. From simple to extravagant, the recipes are presented with the same clear, uncomplicated instructions that have made Nick a favorite among firsttime bakers and experts alike. You'll find more than two hundred recipes for all types of cakes, from homey favorites such as Sour Cream Coffee Cake and Classic Angel Food Cake to luscious classics such as Dark and White Chocolate Cheesecake to international showstoppers such as Zuppa Inglese and Chocolate Raspberry Buche de Noel. Nick shows how to get the best results every time you bake, ensuring that your cheesecake will never crack, your pound cake batter will never separate, and your genoise will always be tender and light. When the time comes to decorate or fill your cake, there's a wealth of creative ideas, from working with marzipan to piping icing to flavoring ganache and buttercream. Also included are tips on selecting the most flavorful chocolates, fruits, liqueurs, and other ingredients. Tempting color photographs throughout the book will inspire anyone to head into the kitchen. Novice bakers will be reassured and experts challenged with "Perfect Cakes," a comprehensive collection of perfectrecipes and expert guidance.
http://www.amazon.com/gp/product/0060198796/?tag=2022091-20
(Bake! is the ultimate collection from acclaimed pastry ch...)
Bake! is the ultimate collection from acclaimed pastry chef, teacher and cookery writer Nick Malgieri. It is an indispensable 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.
http://www.amazon.com/gp/product/1856269183/?tag=2022091-20
(Working from the essential first building blocks of ingre...)
Working from the essential first building blocks of ingredients, equipment, and techniques to the accomplished heights of slow-rise, two-step, and sourdough, this is a master class in breadmaking from a master baker.
http://www.amazon.com/gp/product/1906868743/?tag=2022091-20
Malgieri was born on September 30, 1947 in Newark, New Jersey, United States; the son of Nufre and Antoinette (LoConte) Malgieri.
Malgieri graduated from Culinary Institute of America and then he continued studying in Switzerland.
Malgieri began his career as a pastrycook at the Hotel de Paris, the Sporting Club in Monte Carlo and also at the Reserve de Beaulieu in France. Then, in New York, he held the position of an assistant pastry chef at the Waldorf Astoria, the executive chef at Paine Webber, Inc. and pastry chef at the Board Room, a private club.
Nick began teaching in the New School Culinary Arts Program in 1979. Two years later he became chairman of its Baking Department. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant School’s textbook. Malgieri has served as consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States. He also worked as American national spokesperson for the Switzerland Tourism Gastronomy and Wine program.
Nowadays, Nick directs the baking program at the Institute of Culinary Education and helds the position of a guest teacher at many cooking schools. Since 1985, he has appeared at culinary events throughout North America and at the Smithsonian Institution.
He has appeared in different television credits, including Chef du Jour, Cook’s Choice, Bakers Dozen, Cooking Live and Sara’s Secrets on the Food Network. Malgieri is a contributing editor of Dessert Professional magazine and has been the American correspondent for the Italian magazine La Pasticceria Internazionale and editor of Dolce Italia, a publication of the Italian Trade Commission.
(One of America's preeminent bakers and baking teachers in...)
(Working from the essential first building blocks of ingre...)
(When it's time to celebrate, it's time to bake a cake Whe...)
(Nothing beats the deliciously warm aroma and taste of fre...)
(Nick Malgieri, who taught us everything we need to know a...)
(Nick Malgieri has journeyed far and wide during his thirt...)
(Bake! is the ultimate collection from acclaimed pastry ch...)
(Authentic, easy-to-prepare recipes for classic and contem...)
(Everybody loves dessert, but nobody loves the calories. P...)
Malgieri is a member of International Association of Culinary Professionals, Bakers Dozen East, Italian Federation of Chefs, the Amicale Culinaire de Monaco and the Societe Culinaire Philanthropique in New York.