| The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies |  | Author: Nick Malgieri
Publisher: DK Publishing
Category: Book
List Price: $35.00
Buy New: $5.10
as of 8/1/2010 04:28 CDT details
You Save: $29.90 (85%)
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Seller: best_bargain_books3
Rating:  20 reviews
Sales Rank: 100,869
Media: Hardcover
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 4
Dimensions (in): 11 x 9.2 x 0.9
ISBN: 0756639719
Dewey Decimal Number: 641.815
EAN: 9780756639716
ASIN: 0756639719
Publication Date: September 1, 2008
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com Review
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.
Sample recipe from The Modern Baker: Chocolate Almond and Amaretti Cake Once fall arrives and the flood of summer fruit and berries dwindles to a trickle, I start to think of using nuts in baking. The new crop of nuts begins to reach stores in the early fall and I love to start using them right away when they're at their peak of freshness and flavor. This chocolate almond and amaretti cake is a perfect vehicle for enjoying the lush sweetness of that newly harvested crop of almonds. Nuts and chocolate are always a great combination, and this rich and delicate cake showcases them particularly well. The presence of the ground amaretti cookies, made from exotic wild apricot kernels, provides a slight bitter almond perfume that pleasantly heightens the flavor and aroma of the almonds in the cake. One taste and you won’t miss those peaches and blueberries at all. --Nick Malgieri One 10-inch cake, about 8 large servings 8 ounces semisweet chocolate 10 tablespoons (1 1/4 sticks) unsalted butter, softened 2/3 cup sugar, divided 7 large eggs, separated 1 1/2 cups whole blanched almonds, about 5 1/2 ounces 1/2 cup finely crushed amaretti cookies 1/3 cup all-purpose flour Confectioners’ sugar for finishing 1. Preheat oven to 350 degrees, setting a rack in the middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or wax paper to fit the bottom. 2. Chop the chocolate finely and place it in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool the chocolate slightly. 3. In a large mixer bowl, beat the butter with half the sugar until it’s soft and light. Beat in the chocolate, then the yolks, one at a time, scraping the bowl and beater(s) often. Continue beating until the mixture is smooth and light. 4. Place the almonds in the bowl of a food processor and grind them finely, pulsing the machine on and off at 1-second intervals. Be careful that they do not become pasty. Stir the almonds and amaretti crumbs, then the flour, into the batter. 5. In a clean, dry bowl, whip the egg whites until they hold a very soft peak and whip in the remaining sugar in a slow stream. Continue to whip the whites until they hold a soft, glossy peak. Stir a quarter of the whites into the batter, then fold in the rest with a rubber spatula, so that no streaks remain. 6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake about 40 minutes, until the center is firm when pressed with a fingertip. 7. Cool the cake in the pan for 5 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan, and allow to cool completely. 8. Dust the cake with confectioners’ sugar and slide onto a platter.
Product Description
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.
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| Customer Reviews:
Showing reviews 1-5 of 20
 Nick Malgieri's Best Book Yet October 10, 2008
John Goecke (San Francisco, CA USA)
31 out of 37 found this review helpful
I'm a bit of a cookbook geek with over 300 in my collection. I have purchased several of Nick Malgieri's books through the years. I have to say that "The Mondern Baker" is by far his best yet. It seems like the book he was meant to write. As with all his books, the instructions are clear and the recipes well tested to make sure they work every time in the home kitchen. What sets this book apart from his other works and most other baking books on the market is the wide range of recipes. They really do resonate with the modern cook. I highly recommend this book and I hope more people will give it a try.
Nick does it again December 6, 2008
MrsM
13 out of 14 found this review helpful
Nick Malgieri's books are always a delight, and this latest one is no exception. His recipes are wonderful, directions crystal clear. My only complaint (and this complaint is against other baking book writers as well), PLEASE put weights of ingredients in as well as cup amounts. Many home bakers weigh now, and we would love to have more precise measurements.
Blueberry Crumble Pie Recipe Worth the Price of the Whole Book June 12, 2009
Orianna (Midwest USA)
4 out of 4 found this review helpful
I tried the blueberry crumble pie and it is heaven on a plate. Big hit with my church group. It was the best pie I have every tasted and I am excited about cooking more recipes from this book. Many cookbook authors claim to be able to give you the benefit of professional techniques in a home kitchen. Malgieri really does. I would match my homemade pie with any professionally made product! The credit goes to Malgieri because it was such an easy recipe.
by the way, this is a very well formatted and well-designed cookbook. You can go straight to the recipes themselves or study the extra material that the author provides on ingredients and tools, it is up to you. The print size is just fine.
Best Cookbook from one of the best. November 2, 2008
Sanford Lustig (Bayonne, NJ USA)
6 out of 10 found this review helpful
I have most of the books Mr. Malgieri has written and this is one of my favorites.
It's one of those cookbooks where you want to try all the resipes.
I love the way Mr.Malgeri writes his resipes. They are written with wit, and patience. You can tell he is also a teacher, because he gives a lot of background on the resipes, and also tells you what not to do and why.
So just get the book and bake something!
GREAT book October 30, 2008
Jillbert (St. Paul, MN)
2 out of 5 found this review helpful
I love this book. It is easy to read, and the instructions were simple to follow.
Showing reviews 1-5 of 20
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