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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
Mr. Malgieri is one heckuva top-notch baker...have had the opportunity in the past, to watch/meet him during a demonstration, when he was touring for his book 'Perfect Cakes'. Read morePublished 14 months ago by laura bartlett-fischer
I received the book with page 85 torn. i know it's a bargain book but i didn't expect this. First disappointment. The tour is limited to Europe and US. Second disappointment. Read morePublished on October 8, 2008 by H.D.