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Nick Malgieri's Perfect Pastry

Item code: BAK-70389
ISBN: 0028623355
Authors: Nick Malgieri.
Pages/Length: 338
Publisher: Macmillan
Publication Date: 1989
Format: Paperback
Primary Subject: Food & wine
Date Added: 1/26/2007
Price: $19.95

In this classic guide, the director of the pastry program at Peter Kump's New York Cooking School and author of How to Bake teaches the hows and whys of pastry through basic techniques—from handling dough to poaching fruit, from piping meringue to caramelizing sugar. Nick Malgieri covers the equipment you'll need, the selection and storage of basic ingredients, and more than 200 recipes, beginning with basic cream puff pastry. He moves on to flaky doughs, sweet doughs, and cookie doughs, and shows how to create perfect tarts, tortes, and pies. Step-by-step black and white illustrations are provided.

 

         Baking in America: Traditional and Contemporary Favorites from the Past 200 Years
 
 
                                                                                                         
 
 
  ISBN: 0618048316
 Authors: Greg Patent.
 Pages/Length: 552
 Publisher: Houghton Mifflin
 Publication Date: 2002
 Format: Cloth
 Primary Subject: food & wine
 Date Added: 6/30/2007
 Price: $35.00
 
 
 Both sweet and savory favorites fill this James Beard Award-winning cookbook: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking 1796 as a starting point (the year the first American cookbook was published) Greg Patent has mined sources from across the country for exemplary baking recipes by and for home cooks. Here are historical finds—the original Parker House Rolls, and a sensational-but-easy butterscotch cake that won a national baking contest in 1954—as well as classics like Rhubarb-Strawberry Pie and Cranberry Muffins from Nantucket.

 

 

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