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The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri

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Notes about this book

Notes about Recipes in this book

  • Tomato and Cantal tart

    • chawkins on August 29, 2014

      This excellent recipe is on Nick Malgieri's web site. He suggested Gruyere or Fontina as a substitute for the Cantal, I used Gruyere. The pastry dough was very easy to work with, no need for refrigeration before rolling and it rolled out like a dream. But as pointed out by Malgieri, don't make this unless you have stellar tomatoes. And it is not exactly health food: 12 tablespoons of butter in the crust and 8 oz of cheese in the filling.

  • Date walnut bread

  • Blueberry crumble pie

    • jzanger on July 24, 2011

      The best blueberry pie I've ever eaten, from top to bottom, period! What a brilliant idea to use a crumble topping for simplicity and so that the fruit doesn't create the tell-tale fruit pie dome. The crust is slightly sweet and browned up really nicely. I also added lemon zest as well as a few squeezes of lemon juice just before dumping the filling in the crust. Try it!

  • Chocolate spice bread

    • sgump on September 23, 2011

      Got this book last week, and this recipe was the first for me to make (largely because I had everything on hand). VERY simple--though make sure to switch from whisk to spoon after adding the dry ingredients to the wet ones in step 4. Because my oven is wonky, I ended up baking it 5 minutes longer than suggested--and the end result wasn't dry (I could have baked it even longer). Quite lovely, as it's not too sweet. After the bread had cooled, I enjoyed a slice plain and then another topped with vanilla ice cream and fresh strawberries. I presume the spice flavor will mellow so that it will be even tastier after a day or two.

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Reviews about this book

  • Oregonian

    The recipes are well-written with detailed instructions that are simple to follow...However, most of the items I made had problems with either consistency or taste.

    Full review

Reviews about Recipes in this Book

  • Whole wheat currant bread

    • Dogs Eat the Crumbs

      The bread is sweeter than I thought it'd be... But the currants, it's really their show, and they perform admirably. My favorite way to eat this bread was toasted, hot with butter.

      Full review
  • Perfect birthday cake

    • Dogs Eat the Crumbs

      The layers were improbably soft and tender, despite a possible minute too long in oven. The cake was light but not dense, dry but not sawdusty. The intense ganache frosting was a perfect complement.

      Full review
  • Coconut pecan chocolate chunk bars

    • Lisa Is Cooking

      ...rich and sweet, but a good, bittersweet chocolate prevents them from being too, too sweet...gooeyness from the brown sugar filling and crunchiness from crust/pecans was even better than I’d hoped.

      Full review
  • Caramel crumb bars

    • Lisa Is Cooking

      The cookie base was crunchy, the caramel filling was gooey but held its shape well, and the crumb topping was buttery bliss. I'm easy to please when a cookie includes caramel or a crumb topping,...

      Full review
  • Parisian fruit tarts

    • Tea and Scones

      They were perfect. We had unexpected company come in so they were very easy to whip up once I had all the components ready, which I did, and they said they were very good. 'Nuff said.

      Full review
  • Molded chocolate-filled napoleons

    • Tea and Scones

      This is not a dessert I would have ever considered making, but now that I know how easy it is it will be at my next Tuesday with Friends.

      Full review
  • Strawberry mille-feuille

    • Tea and Scones

      Now, I didn’t have any trouble with the pastry, it was the pastry cream that was my downfall. Oh, and the filling made of whipped cream.

      Full review
  • Danish cheese pockets

    • Tea and Scones

      What I DID like about these is the fact that they are rolled in sugar which means they caramalize while baking.

      Full review
  • Perfect elephant ears

    • Tea and Scones

      We already know how easy it is to make Malgieri’s Puff Pastry. So it is super dooper (super dooper??) easy to make these little cookies. And they are very addictive.

      Full review
  • Savory elephant ears

    • Tea and Scones

      What you end up with is a cheesy tasty will puffy treat. These are definitely going on my "take to the next party" list.

      Full review
  • Deep-dish peach pie with woven lattice crust

    • Tea and Scones

      Sprinkled with a little sugar they were sweet, but not too sweet and perfect for one serving.

      Full review
  • ISBN 10 0756639719
  • ISBN 13 9780756639716
  • Linked ISBNs
  • Published Sep 01 2008
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher DK Publishing (Dorling Kindersley)
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

A collection of 150 simple step-by-step recipes that still have gourmet appeal, The Modern Baker strives to bring you baking success with the bulk of the preparation taking under one hour. Nick Malgieri distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough, and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. The Modern Baker is as necessary and essential as a good oven; Nick Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.



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The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies

Member Rating

Average rating of 4 by 3 people

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