Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies

A collection of 150 simple step-by-step recipes that still have gourmet appeal, The Modern Baker strives to bring you baking success with the bulk of the preparation taking under one hour. Nick Malgieri distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough, and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. The Modern Baker is as necessary and essential as a good oven; Nick Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.

Library Journal

Malgieri is director of the baking program at New York's Institute of Culinary Education and author of numerous other cookbooks, including How To Bake , in many ways the predecessor of this ambitious new title. He begins with an introduction to ingredients, equipment, and techniques and follows with eight recipe chapters. Chapter introductions provide helpful general tips on the various techniques involved, and recipe headnotes offer more specific information. Despite the subtitle, streamlined techniques do not seem to be a major focus, as many recipes rely on classic, time-tested methods. The recipes, many shown in color photographs, include both traditional favorites like Date Walnut Bread and more contemporary creations such as Smoked Salmon Mille-Feuilles, with ethnic specialties from a wide range of cuisines. For most baking collections.

Mushet, a talented pastry chef, cooking teacher, and author of the excellent Desserts: Mediterranean Flavors, California Style , presents the latest book from the Sur La Table team, following Things Cooks Love . Like Malgieri's book, it covers both sweet and savory baking, but it includes far more information. Two lengthy introductory chapters cover techniques, equipment, and ingredients, and dozens of sidebars on "Tips for Success" and "What the Pros Know" offer further helpful insider advice. Recipes range from basics such as Quick Puff Pastry and Classic Sugar Cookies to unusual and appealing treats like Malted Milk Chocolate Tart; most of them include make-ahead information, and many also have variations. There are striking color photographs throughout, as well as step-by-step technique photos. Mushet's style isengaging and never intimidating. Essential.

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who's Who of Food and Beverage in America. The bestselling author of 8 cookbooks, Malgieri currently directs the baking program at the Institute of Culinary Education and frequently serves as a guest teacher at many cooking schools. Since 1985, he has appeared at culinary events throughout North America, including at the Smithsonian Institution. Malgieri's recipes have been published in the New York Times, Cuisine, Restaurant Business, Family Circle, McCall's, Ladies' Home Journal, and other publications. His monthly column, "Ask the Baker," is syndicated throughout the United States by the Los Angeles Times. Malgieri has appeared on all the national morning shows, local U.S. television, and "Chef du Jour," "Cook's Choice," "Bakers Dozen," and "Cooking Live" on the Food Network, and appearances with Julia Child on "Baking with Julia," as well as with Martha Stewart.