Tuesday, December 01, 2009

Bake Away this Year...


The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies, from best-selling author and chef Nick Malgieri, is the NetLibrary December eBook of the Month. Discover how with the right teacher, simplified techniques and step-by-step photo tutorials to guide the way, everyone can make freshly baked loaves, crisp flatbreads, savory tarts and rich desserts—in record time.

Written by baking Hall of Famer Nick Malgieri, this collection of 150 straightforward recipes with gourmet appeal strives to bring success to even the busiest of bakers, with the bulk of the preparation taking under one hour.

The Modern Baker is as necessary and essential as a good oven. The author distills years of teaching and experience into these detailed recipes for baking everything from bread to biscotti to puff pastry to old-fashioned layer cakes. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. Malgieri leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods, interweaving techniques and helpful sidebars.

Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who's Who of Food and Beverage in America. The bestselling author of eight cookbooks, Malgieri currently directs the baking program at the Institute of Culinary Education. Malgieri's recipes have been published in the New York Times, Cuisine, Family Circle, McCall's, Ladies' Home Journal and other magazines and newspapers throughout the United States. He is the author of articles for the Los Angeles Times Syndicate and his writing has appeared in the New York Daily News, Gourmet, Chocolatier, Food & Wine and Cook's Illustrated. Malgieri has appeared on all the U.S. national morning shows, local television and "Chef du Jour," "Cook's Choice," "Bakers Dozen" and "Cooking Live" on the Food Network and with Julia Child on "Baking with Julia," as well as with Martha Stewart.

No comments: