Author(s): Nick Malgieri
Presents a collection of 20 essential techniques, with 3 to 5 variations thereof - outlining the easiest way to learn the essentials of baking. In this title, 20 chapters cover the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, all sorts of breads, cakes and biscuits.
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 8 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.