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Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them Hardcover – October 16, 2012

4.7 out of 5 stars 34 customer reviews

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Pillsbury The Big Book of More Baking with Refrigerated Dough (Betty Crocker Big Book) by Pillsbury Editors
Big Baking Books
A clever, must-have collection of 160 recipes that highlight the ease, creativity, and show-stopping results home bakers can achieve with prepared dough. Learn more | See related books
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Editorial Reviews

Review

Baking doesn't have to be such an elaborate process, and in Nick Malgieri's new cookbook Bread, readers are provided with beginner tips and instructions that will help first-timers nail the process and seasoned bakers improve. The book contains more than 60 basic baking recipes, along with delicious additional ones that will put all that kneading to good work. While it's not the first baking cookbook we've ever seen, we love how Malgieri applied his recipes to actual dishes that you could make as a meal. (Kyle Books) (Anne Dolce, The 25 Best Cookbooks of the Year (2012) The Daily Meal, November 21, 2012)

“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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Product Details

  • Hardcover: 240 pages
  • Publisher: Kyle Books; 1 edition (October 16, 2012)
  • Language: English
  • ISBN-10: 1906868743
  • ISBN-13: 978-1906868741
  • Product Dimensions: 9.1 x 0.9 x 10.3 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #360,997 in Books (See Top 100 in Books)

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

Top Customer Reviews

Format: Hardcover
I own plenty of books about bread. I would gladly discard all of them and just keep this one. The recipes are straighforward, thoroughly tested, and always turn out right. Even for me in my small kitchen, tiny oven. And, yes!, the author offers up a rich selection of recipes for sweet and savory dishes made from the bread you've baked (or that you've silently snuck into your kitchen from some commercial establishment under cover of darkness.) Sure, I'll keep my other bread books to read from time to time, but from now on THIS is the only one I plan to bake from. You'll see.
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Format: Hardcover Verified Purchase
I have most of Mr Malgieri's books, and love them all, but this is the first that has entree food too, not just breads and desserts. It is great to read recipes from him on other topics.
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.
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Format: Hardcover Verified Purchase
I have to admit, I have a bias towards any Nick Malgieri book. As with his other books, this one has great recipes and lots of useful information.

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.
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By Fiona on November 28, 2012
Format: Hardcover
Like all of Nick Malgieri's books, BREAD is easy to follow and guaranteed to produce better results than you could have imagined. Nick Malgieri puts a lot of care into making sure anyone can follow his recipes. All possible varieties of bread are covered in this book, from sweet to savory and from sourdough to multigrain. I have yet to search for a type of bread which isn't covered in the book! I had always assumed that I couldn't make good perfect bread at home, and I couldn't -- until I got this book.
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Format: Hardcover
When I want bake something easy yet fantastic, whom do I turn to? Nick Malgieri. When I want bake something really spectacular, who do I turn to? Nick Malgieri. I have tons of cookbooks, but when I want to be sure the compliments will keep flowing, I turn to Nick Malgieri. I have acquired a great reputation as a baker because of Nick Malgieri. From supernatural brownies to fabulous cakes and cookies, I can always depend on his recipes to deliver great results without too much effort. Now Malgieri turns his attention to bread, taking his expertise in teaching baking to the somewhat intimidating subject of bread. Despite the recent trend of making bread by letting yeast doughs sit for hours and cooking it in a heavy cast iron pan, good bread has remained a difficult thing to achieve because we home cooks don't have the specialized ovens of bakeries to get the great texture and crust. No more. Malgieri opens up the world of bread to us common folk with regular ovens and shows with great illustrations and easy-to-follow instructions how to make a variety of breads--60 in all--including yeast breads, whole grains, flatbreads, coffeecakes and filled breads. But in typical Malgieri style, he takes it up a notch by including recipes that use the breads you have made from scratch. Talk about impressing your friends and family! Now when I want make fantastic breads and dishes that use that bread, once again I will turn to Nick Malgieri.
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Format: Hardcover
As with all of Nick Malgieri's books, BREAD is for you--whether a beginner or an experienced baker. He writes his recipes clearly and concisely, and leaves out no steps. He tells you how to serve and how to store each of his winning creations. How many other books are so complete and informative?

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!
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Format: Hardcover Verified Purchase
In 1985, when I turned 40, I quit my corporate writing/editing job in NYC to attend cooking school full-time and embark on a culinary career. Nick Malgieri was the pastry and baking instructor in that school at that time, and I happily became one of his adoring disciples. I reviewed his first cookbook in the James Beard Foundation newsletter in 1989. Now here we are, decades and ten cookbooks later, and I'm still a devoted fan. Nick's newest book, on bread, is his best baking cookbook to date. The recipes are so clear and appealing and the dazzling photographs so true to life, I keep trying to brush the (pictured) crumbs off the page. Now that I teach bread baking in the culinary arts department of our local community college, I'll be using Nick's book as our text. I, too, own numerous bread books, but this one is the best by far.
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