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Summary
Summary
After 30 years of teaching and writing eight cookbooks, Malgieri shares a collection of 20 essential techniques, with three to five variations thereof--outlining the easiest way to learn the essentials of baking.
Reviews (2)
Publisher's Weekly Review
"Baking is a science" is a phrase that begins many baking books, but Malgieri (Modern Baker; Perfect Cakes) warns not to "buy into the fallacy" and claims that "Baking needn't be any more difficult than making a phone call." This approachable attitude makes this an ideal selection for beginning and intermediate bakers. In 20 chapters, basic recipes and techniques are introduced for each category including flaky pastry dough, butter cakes, and quick breads. Once home bakers master the main recipe, they can move on to variations. Recipes include numbered steps, extensive headnotes, serving and storage notes, and often step-by-step photographs. Sidebars with essential tips are placed throughout the book. Classics including New York cheesecake, tarte tatin, and an old-fashioned cornbread are offset with less familiar selections like the British Bakewell tart; ekmek, a Turkish flatbread, and a Russian punch cake. Though sweet Danish and French pastries take up their rightful number of pages, savory dishes including spinach and bacon tart; ground beef empanadas; and pizza alla campofranco are included. Comprehensive and fun. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Malgieri (director, baking program, Inst. of Culinary Education; The Modern Baker) first suggests equipment and ingredients to have on hand in the pantry. In 20 chapters, he covers the main techniques of baking, starting with pastry dough and moving on to puff pastry, Danish pastry, breads, quick breads, cakes, and cookies. Malgieri writes that baking doesn't have to be any more difficult than making a phone call-it's just a matter of knowing the steps to take. With that in mind, he begins each chapter with step-by-step instructions for making a basic dough recipe and follows with a section of "Essential Tips" and photographs showing how the dough should look each step of the way. There are then several recipes with variations on that dough. Verdict Novice and experienced bakers will find a wealth of information in Malgieri's new cookbook. This well-organized volume features easy-to-follow directions as well as some tasty alternatives on the basic recipe. The photographs are a big plus.-Phyllis Goodman, West Chester P.L., OH (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
