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Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them Hardcover – October 16, 2012
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“Bread” by Nick Malgieri. The hand of a master baker offers entry points for all skill levels, plus complementary recipes. Cinnamon Knots: Yes, please. (The Washington Post, December 5, 2012)
Malgieri is a master baker. I trust everything he does. Previously he's published books on cookies, cakes, chocolate and other baking topics, but this is his first bread book. I have at least a dozen books about baking bread and no, it's not too much. Bread books are a breed of their own: the good ones aren't just re-inventing classics, they are using the almost spiritual act of baking bread to teach the reader about how to relate to ingredients, to equipment, to the whole experience of cooking. And for that, I am grateful. (Sara Kate Gillingham-Ryan, 15 Cookbooks from 2012 That Made Me Love Cooking More The Kitchn, 12/6/2012)
Baking class is open. Starting simply with a one-step, no-knead loaf and progressing through the complex (brioche and baguettes), veteran cookbook author Nick Malgieri instructs in a sure manner that inspires confidence. The best chapter, for our money, teaches how to make better versions of everyday supermarket rolls like kaisers, hamburger and hot dog buns, and English muffins. And in a clever which-comes-first construct, recipes that utilize your finished baked goods in soups, salads, sandwiches and such entice you to make the breads themselves. (Bill Daley, 2012 Favorite Cookbooks Chicago Tribune, 12/12/12)
From an extraordinary teacher, this book guides the home cook with the aid of step by step photos and detailed instructions to make the best bread along with bread friendly savory and sweet dishes. (Sara Moulton, host of Sara's Weeknight Meals Good Morning America/ABC News, 12/28/12)
Perplexed by weeping meringue or runny apple pie? You're not alone. Through the years, hundreds of readers have written us with their pie predicaments, and we've found many of you are experiencing similar problems. Fortunately, acclaimed pastry chef, cookbook author, and ICE's baking and pastry program director Nick Malgieri has graciously extended his baking science expertise to help diagnose and cure what ails our pies. (Shannon McCook Parade, 11/18/13)
Maybe winter didn’t arrive this year, but my copy of Nick Malgieri‘s Bread did, and I intend to fire up my oven and bake my way through it, year round. — Shelly (Cookbooks 365, 1/29/2015)
About the Author
Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of 9 cookbooks, Nick is a contributing editor for Desserts Professional and a frequent contributor to Saveur.
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Top Customer Reviews
What I especially like about this collection is that he makes soughdough bread, which always seems too scarey to try, seem possible even if you don't live in San Francisco.
His recipes are always clear and work perfectly. I can't wait to follow him for a whole meal.
I like the fact that the recipes are written in both volume and weight. I also like that each recipe has a "Quick Change" box which gives you some interesting substitutions. The book also has recipes for things to do with bread like meatloaf, bruschetta and unusual sandwiches.
I have many baking books, from the most basic to advanced books with scientific formulas for baking bread, this book is a great "in between" addition to my collection.
I already have made several of the goodies in BREAD, and each has turned out perfectly. The brioche, made so much more simply and easily than other recipes which are not as good, is stellar, as are the other simple and more complex breads to be discovered in the breadth of Nick's BREAD. Then go on to make the sweet breads, coffee cakes, and buns which are so deliciously (what photographs!) contained in this book. The Cinnamon Knots are the perfect way to start any morning!
At last there is a book on BREAD which is not the least intimidating, as are most of the others on the subject. Baking from this book is simply a pleasure, and then enjoying what you have made is even more rewarding.
BREAD is perfect for the holidays and all year round. Try this BREAD, and enjoy the kudos! You just never may buy a bread again!
Most Recent Customer Reviews
I bake a lot of bread. Baking bread for me is both hobby and therapy.
"Bread" is a recent addition to my bread baking library. Read more
I don’t know about you, but I get tired of reading over-exaggerated marketing hype. So, one thing that I appreciate about this book is the honesty and modesty of its claims for... Read morePublished 8 months ago by Rick
All together not a bad book. Some recipes are good, some seem to not have been thoroughly tested and don't turn out right. Would not purchase it again.Published 9 months ago by Leonardo da Vinci
The cover and the 'online preview' were the best parts, tried one recipe - it was okay -- an addition to my cookbook collection that I will not mind loaning out!Published 11 months ago by candy
I can't wait to bake my first loaves following Nick's recipes.Published 12 months ago by Norm the Nonfiction Reader