Rating: 
Summary: Easy to follow, impeccably perfect recipes
Review: After seeing Mr. Malgieri on the Food Network, I waited quite some time to obtain this book...and I wish I hadn't. The recipes are perfectly detailed and easy to follow. Many of them tell you how to mix the ingredients three different ways: by hand, with a heavy-duty mixer or with a food processor. As a baker for many years, I found myself not only baking with this book, but reading it, too. It is finely detailed and contains many hints and recipe variations that you won't want to miss. Can't wait to receive my recently ordered Malgieri book, "Great Italian Dessert."
Rating:
Summary: What a great Baking Book!
Review: Again, I was impressed. This book has recipes for many different kinds of baked goodies. From breads to tarts and cakes to pies, this relatively easy book almost has it all.I must warn you, if you are going to buy this book to learn "How to Bake", then this book is really not for you. Nick Malgieri does not go into any type of specific detail about 'how to bake' in the meaning itself, but he does tell us how to bake many delicious treats. This book is packed with recipes for assorted breads, scones, biscuits and muffins. Pizza and Focaccia, chicken and fruit pies. Many different fruit and creme tarts. Beautiful to look at and eat Cookies and Filled Cookies. He has included a wide assortment of Cakes (my family's favorite), with frosting. He even has plenty of recipes using certain types of dough, such as Pate a Choux, to make many different kinds of pastries. Some of the pastry doughs are a little time consuming, as are some of the bread recipes, but they are pretty uncomplicated, and very much worth the time and effort. I have tried out several different kinds of breads and pastries, which of course, were all superb. Every recipe is clear in its description, and there are illustrations for many of them. There are two sections of beautiful color pictures that are pleasing to the eye as well as the pallette. This book is a welcome addition to any cooks library. I love the variety of different recipes all packed into one book. If you want to impress your family and friends with your culinary skills, then I suggest giving this book a try.
Rating:
Summary: A real treasure trove of practical and tempting treats!
Review: As an avid baker, cook and collector/reader of cookbooks, I can't recommend this work too highly. Malgieri is an engaging and talented teacher (you can catch him on TVFN) who really knows his stuff. But best of all, he is a great communicator, sharing both basic techniques and "tricks of the trade" gleaned from many years of experience. His recipes are well-written, well-tested, reliable and DELICIOUS! I consider myself to be rather accomplished in the kitchen, but I still learn quite a bit from him every time I try a new recipe. This book is a fabulous addition to the library of novice and experienced bakers alike!
Rating:
Summary: EXCELLENT WORK, PROFESSIONALISM AND ART
Review: Great book, step by step presentation for the amateur and the professional. Classical recipies enriched with great new ideas for the cook who needs to know the classical and for the cook who wants to do more or be creative. Amazing detail and correct proportions, tips and presentation. Thanks for this great book. Congratulations ! A classical.
Rating: 
Summary: Not for beginners or advanced
Review: Having baked steadily for 30 years, I am exceptionally disappointed in this book. I have yet to have any recipe turn out despite following the directions and living at normal altitude.
Rating:
Summary: Authoritative
Review: Having studied with Chef Malgieri, I know first hand the detailed work that went into his master work, How to Bake. I've used many of these basic recipes in both home and professional kitchens; I've made many my own. The book is methodical. It is geared toward intelligent cooks. I believe it is critically important when dealing with recipes on this level to acquire as much background information and perspective as possible, to learn the ins and outs of ingredients, to understand the moods of your oven, take altitude into careful consideration, and, in all ways, treat recipes as beginnings rather than ends. You can find recipes anywhere. The deep perspective and commitment to teaching of How To Bake is something much rarer. Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
Rating:
Summary: A Must Have for the Avid Baker!
Review: I am a big baking fan, and this book has become my bible. I have tried about 2/3 of all the recipes, and all came out perfect. First of all, this is one of the few American baking books that uses an appropriate amount of sugar for sweet cakes......most books use a ratio of 3 parts flour, 2 parts sugar, which is too sweet for me. In this book, the author uses the classical 2 parts flour, 1 part sugar. One of the biggest successes is his recipe for the genoise. Unlike other recipes, he uses extra yolks instead of butter, which makes them super, super soft and moist. The pizza dough is to die for, a pizzeria can't make it any better. The book has a good balance between easily understandable recipes, variations to all recipes, guides, notes and general explanations as to how to get great results. Each chapter starts with a general comment on the kind of cake/pizza/pastry that is to be baked, where the recipe originated, possible variations of the recipe, and a perfect description of the consistency and taste of the finished product. The bread section gives a wonderful explanation about the different starters, the effect of the different risings in bread, and it has great quick breads as well as some wonderful artesian breads with a crackly-crunchy crust. If you don't want to invest in a lot of specialized baking books, this is the ideal book: it covers everything from pizza to bread to cookies to croissants to cakes. And if you already have a great collection of cooking and baking books, this one is an absolute necessity!
Rating:
Summary: A Must Have for the Avid Baker!
Review: I am a big baking fan, and this book has become my bible. I have tried about 2/3 of all the recipes, and all came out perfect. First of all, this is one of the few American baking books that uses an appropriate amount of sugar for sweet cakes......most books use a ratio of 3 parts flour, 2 parts sugar, which is too sweet for me. In this book, the author uses the classical 2 parts flour, 1 part sugar. One of the biggest successes is his recipe for the genoise. Unlike other recipes, he uses extra yolks instead of butter, which makes them super, super soft and moist. The pizza dough is to die for, a pizzeria can't make it any better. The book has a good balance between easily understandable recipes, variations to all recipes, guides, notes and general explanations as to how to get great results. Each chapter starts with a general comment on the kind of cake/pizza/pastry that is to be baked, where the recipe originated, possible variations of the recipe, and a perfect description of the consistency and taste of the finished product. The bread section gives a wonderful explanation about the different starters, the effect of the different risings in bread, and it has great quick breads as well as some wonderful artesian breads with a crackly-crunchy crust. If you don't want to invest in a lot of specialized baking books, this is the ideal book: it covers everything from pizza to bread to cookies to croissants to cakes. And if you already have a great collection of cooking and baking books, this one is an absolute necessity!
Rating:
Summary: Easy to follow for superior results
Review: I descend from a long line of Sicilian cooks. I bought Nick's book to help refine techniques when I opened my Cottage Tea Room last July (after having retired from teaching 46 years) which serves traditional English Cream Teas with an "as my Wimsey takes me" flight into cakes, cookies, pastries, candies and other delights not particularly English. However, I did need a perfect Scone recipe - rich, light and moist. I was joyful to find several recipes in Nick's book. I tried the basic recipe and it delighted me and my clients! Of course, I made several modifications as all of us who love to cook do. Imagine my mischievous delight to be able to tell my clients who were certain I had brought back the recipe from England (where I have studied and which I visit as often as I can) that my scone recipe is based on that of a Sicilian culinary genius. Bravo Nicola! This June I am expanding to a lunch service. You can bet I am purchasing more Malgieri cook books. Maybe I can find a caponata or a gemelle recipe to match my late mother's. And yes, I find all the recipes a joy to follow. I especially like the fact that Nick adapts recipes to be made by food processor, mixer, blender or the old way - by hand and strong arm. Caterina Musso Lacey The Cottage Tea Room Moriah, N.Y. 12960 mussolacey@mindspring.com
Rating:
Summary: my favorite baking book
Review: I haven't made anything from this book I haven't liked. I used it to bake bread, muffins, scones, cookies, and cakes, and these recipes are well tested and easy to follow. Many (if not all) of these recipes are used at the Institute for Culinary Education where Malgieri is the head of the baking program. I've taken classes there and received some of the recipes that appear in this book, so you know they work. Although I love to bake, I had never made bread from scratch before (other than using my bread machine) and I was amazed at how delicious and easy the bread was - it was comparable to bread I would have eaten in a fine restaurant. This is a great book that covers all the basics. If you like this, his book on Chocolate is great too.
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