- Gebundene Ausgabe: 224 Seiten
- Verlag: Kyle Books (11. September 2014)
- Sprache: Englisch
- ISBN-10: 1909487112
- ISBN-13: 978-1909487116
- Größe und/oder Gewicht: 23,3 x 2,3 x 26 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 542.204 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
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Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook (Englisch) Gebundene Ausgabe – 11. September 2014
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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 "The Jerusalem Post, 9/23/2014 ""
But 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. 3. Berries were in abundance at the farmers market on Saturday; and despite the fall chill in the air these mornings, I m not ready to let go of summer just yet. Finally, I happen to have a motherlode of mint on my back deck and want to be able to say I used it in something besides cocktails. Sort of.--Fran, reviewer, cookbooks 365 "Cookbooks365, 9/17/2014 ""
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 ""
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 ""
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 ""
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!"
This is the time of the year when we are most interested in pies and tarts and in his new book Nick has taken the fear out of making pastry dough with what he calls a whole new generation of doughs and techniques to roll them into perfect pies and tarts. There are over 125 recipes in Nick Malgieri's Pastry along with beautiful photographs-- pies, cobblers and crisps; and tarts; strudels, puff pastries, including those with cream, and brioche. This book is destined to become the new definitive pastry bible. Nick has been at the pastry game for decades. He's been teaching classes on the topic all over the country for nearly 20 years. He is currently director of the baking program at The Institute of Culinary Education in New York City, and is the author of 12 cookbooks. Nick was the pastry chef at Window s On The World restaurant, and recently voted one of the Ten Best Pastry Chefs in America by Pastry Art and Design and Chocolatier magazines.--Simone Zarmati Diament "Food & Wine Talk Radio, 11/14/2014 ""
Pains au chocolat are a classic French pastry and Nick Malgieri breaks it down for the home baker. Buttery Croissant Dough encases rich chocolate for an extraordinary treat. This recipe is from his new book, Nick Malgieri s Pastry. Don t miss our interview with this world-renowned teacher.--Dede Wilson "Bakepedia, 11/19/2014 ""
Nick Malgieri brings us a fabulous counterpoint to apple and pumpkin pies for your Thanksgiving table. This pie, along with his basic Croissant Dough and Pains au Chocolat are from his new book, Nick Malgieri s Pastry. Nick is a fabulous teacher (I sent my father to him for classes!) and all of his recipes lead you clearly to successful execution and you get his wit thrown in for good measure.--Dede Wilson "Bakepedia, 11/19/2014 ""
'Tis the season for baking. But, even if you're not a professional pastry chef, making your own pastry dough is easier than it sounds! Nick Malgieri, the author of Nick Malgieri's Pastry was here to take the anxiety out of holiday baking by showing us a few simple recipes from his new cookbook.--Courtney Gwynn "News Channel 8 (DC), 11/18/2014 "
Über den Autor und weitere Mitwirkende
Nick Malgieri, former executive pastry chef at Windows on the World and 1996 inductee into Whos 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, Nicks recipes have been published in The New York Times, Food & Wine andGourmet and he is a frequent contributor toThe Washington Post. Nick has made many television appearances, including on Food Network and Martha Stewart.
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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 had it a couple of weeks now, and made the oil crust (which was wonderful) for a savory pie. I struggled to read the instructions, but LOVED the crust! Mr. Malgieri is the best! The book designers are not . . . as customers more of us should complain about recipes being difficult to read because of poor book design. Neither the authors or the cooks deserve this.