Publisher's Synopsis
The essential pastry baking book, Nick Malgieri's Perfect Pastry, is available for the first time in paperback. Open to any page of this invaluable recipe book and you'll discover what has made it a classic. Malgieri teaches bakers of every stripe the hows and whys of pastry through basic techniques, from handling dough to poaching fruit, from piping meringue to caramelizing sugar. The book covers the equipment you'll need, selection, purchase, and storage of basic ingredients, and finally, more than 200 classic pastry recipes. Beginning with a basic cream puff pastry, and working through flaky doughs, sweet doughs, and cookie doughs, you will end up with all you need to create perfect tarts, tortes, pies, and all manner of pastry. Step–by–step instructions are accompanied by photographs and line drawings for added clarity. Nick Malgieri's Perfect Pastry, remains the classic cookbook for novice and advanced pastry baker alike. Nick Malgieri is the director of the pastry program at Peter Kump's New York Cooking School. The author of How to Bake, he travels around the country teaching baking, especially pastry baking. Praise for Nick Malgieri's Perfect Pastry "Nick's techniques are impeccable, his instructions clear, and his recipes inspired." Rose Levy Beranbaum, author of The Cake Bible "Master baker and pastry teacher Nick Malgieri guides you through one stunning, mouthwatering perfect pastry after another. I will always use this book as an invaluable resource." Flo Braker, author of The Simple Art of Perfect Baking "This book should be required reading for every cook. The precise instructions and clear, step–by–step photographs in it will help novice or pro to become a picture–perfect baker." Susan Purdy, author of Have Your Cake and Eat It Too Visit us online at http://www.mgr.com
