A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World
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by: Nick Malgieri
Label: HarperCollins Publishers
Manufacturer: HarperCollins Publishers
Number Of Items: 1
Number Of Pages: 416
Publication Date: October 04, 2005
Publisher: HarperCollins Publishers
Release Date: October 04, 2005
Studio: HarperCollins Publishers
Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries.
Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas -- you don't even have to go to country-specific cookbooks.
The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with gorgeous full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere.
Nick Malgieri, James Beard Award-winning author of How to Bake, is first and foremost a teacher. He directs the baking program at New York City's Institute of Culinary Education, so he knows the questions before they are asked--a neat trick when you sit down to write a cookbook for a general audience. With A Baker's Tour Malgieri presents over 100 recipes for breads, cookies, cakes, pies and tarts, puff, savory, and fried pastry, even dim sum from around the world. What might normally be an alarming proposition, baking the unfamiliar in an American kitchen, becomes a journey of discovery in Malgieri's capable hands. He answers the questions before they are asked.
A Baker's Tour is divided into chapters based on the kind of baking, not the country of origin. After brief words on ingredients and equipment that will come in handy, Malgieri opens with Breads followed by Yeast-Risen Cakes, Cookies, Cakes, Pies and Tarts, Savory Pastries, Puff Pastry, Strudel and Filo Dough, and finally Fried Pastries.
You'll find Ligurian Focaccia you can bake in your oven, not a wood-fired brick behomoth, or Naan for the oven or grill for those who don't have a tandoori oven at home. Prune-Filled Buns, kolache, from eastern Europe and Honey Cakes from western Europe shouldn't be overlooked. Norway's Princess Cream Cake demands an exercise regimen all its own. Egypt's Spicy Meat Pie in a Filo Crust with Yogurt Sauce is as captivating as China's Barbecue Pork Buns (cha shao bao).
There's a world of baking between the covers of A Baker's Tour. Your tastebud-driven curiosity is your passport. Let Nick Malgieri be your guide. --Schuyler Ingle
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