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A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World Hardcover – October 4, 2005


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Frequently Bought Together

A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World + Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them + Perfect Cakes
Price for all three: $76.94

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Product Details

  • Hardcover: 416 pages
  • Publisher: HarperCollins Publishers; 1st edition (October 4, 2005)
  • Language: English
  • ISBN-10: 0060582634
  • ISBN-13: 978-0060582630
  • Product Dimensions: 9.4 x 8.4 x 1.5 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #144,995 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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

From Publishers Weekly

Malgieri (Perfect Cakes, etc.) is a savvy guide to a panoply of breads, pastries, cakes and cookies made beyond America's borders. Though the European traditions of France, Italy, Austria and Switzerland prevail, he reaches as far as Syria, Jamaica, China and Egypt for dishes as familiar as Chinese Pork Buns and as exotic as Habibi Gullas Bakari (spicy meat pie in filo crust). Malgieri is a likable teacher who begins every section with technique fundamentals and opens each of the clear, precise recipes with a slice of history or a personal anecdote. However, this remains a book for experienced bakers armed with their own standing mixers (used in many recipes) who are ready to tackle complex Gallette des Rois (Three Kings Puff Pastry Cake), St. Gallen Kostertarte (chocolate pastry raspberry jam tart) or Sephardic Baklava. Malgieri excels in the cake section, where he revels in the complexities of Cassata alla Siciliana (ricotta-filled cake) and Kardinalschnitten (Austrian Cardinal Slices); his bread section is least satisfying, with intricate instructions for Lavash and Naan that are almost certain to frustrate. But overall, he does a good job of proving that for skilled bakers, it is a small world after all. Color photos. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who's Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick's recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart. Visit him online at www.nickmalgieri.com

Customer Reviews

I love Nick Malgieri.
Helena Z.
The next best instructional value to the book is the fact that there is a great variety of different variations on a few basic techniques.
B. Marold
I purchased the cookbook and have really enjoyed the recipes.
S. Aliff

Most Helpful Customer Reviews

70 of 79 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 6, 2005
Format: Hardcover
`A Baker's Tour' by noted baking author and teacher, Nick Malgieri is the answer to the question `What does a baking writer write when they have already written major books on cookies, chocolate, pastry, and `how to bake'. I suppose that like Rose Levy Beranbaum, you could write a book on bread baking, but bread doesn't seem to be Nick's main thing, so he writes a book on his favorite recipes from around the world.

Malgieri is one of the very best writers from which to learn basic techniques, especially from his book, `Nick Malgieri's Perfect Pastry', but if that is your primary objective, this book may not be the volume to buy. That is not to say that this is not an extremely well written book. Only that it is designed to present very good recipes for `favorite recipes', where the favorites are not only Nick's favorites, but I suspect that most of these could count among favorites of many people who bake.

One sign that this book is not written for pedagogical effect is the fact that recipes are not organized by similar technique, but by style and use of the final product. For example, recipes for yeasted doughs are spread across the first two chapters instead of being presented together as a basic technique.

This book is comparable to `The best short stories of 20xx' or `The Oxford Book of yyyyy'. It is a collection of recipes into which you will dip when you want something special for entertaining. It is also a great read for people who love to bake. And, it is certainly not without substantial teaching value, except that it should not be your first book on baking.
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19 of 24 people found the following review helpful By Loretta Jones on March 1, 2006
Format: Hardcover
This is a lovely book with lots of information. I can see that I will be spending many hours reading and enjoying this book, plus Baking! I only purchased this book about a month ago, however, the three recipes I've made have been delicious.

The photography makes you want to start baking and not stop. There's been a lot of work put into this book and it is lovely.
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20 of 27 people found the following review helpful By S. Aliff on January 12, 2006
Format: Hardcover
I attended this class at Sur La Table and Nick Malieri was a guest baking things from this cookbook. I purchased the cookbook and have really enjoyed the recipes. Most of them are easy to make, very user friendly. This is a very nice cookbook.
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1 of 1 people found the following review helpful By Chrysalis on May 24, 2014
Format: Hardcover Verified Purchase
I made 6 of the recipes in this book. Some are very simple cakes that I wouldn't serve for a dinner but maybe a luncheon. They can be a little tricky if you aren't an experienced baker. Stay away from the cheesecake recipe though .... it was so over laden that one bite makes you feel sick.
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Format: Hardcover Verified Purchase
Not one of Nick's better books, this one is mediocre in both recipes and pictures. I have two of his other books which I would recommend: "How to Bake" and "Cookies Unlimited".
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