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Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them [Hardcover]

Nick Malgieri , Romulo Yanes
2.0 out of 5 stars  See all reviews (1 customer review)
RRP: 17.67
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Product details

  • Hardcover: 239 pages
  • Publisher: Kyle Cathie Limited; 1 edition (16 Oct 2012)
  • Language: English
  • ISBN-10: 1906868743
  • ISBN-13: 978-1906868741
  • Product Dimensions: 26.1 x 22.9 x 2.2 cm
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 410,910 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 programme at the Institute of Culinary Education. The author of 8 cookbooks, Nick's recipes have been published in The New York Times, Food & Wine and Gourmet and he is a frequent contributor to The Washington Post. Nick has made many television appearances, including on Food Network and Martha Stewart.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
2.0 out of 5 stars Disappointed 26 July 2014
By Revd
Format:Hardcover|Verified Purchase
Not particularly impressed with this book. It's title should say it all but it's nether something or nothing really. Wish I hadn't ordered "bake" prior to seeing this.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  23 reviews
16 of 16 people found the following review helpful
5.0 out of 5 stars The best bread book you'll find. Period. 27 Nov 2012
By Shep Huntleigh - Published on Amazon.com
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.
10 of 10 people found the following review helpful
5.0 out of 5 stars Nick Malgieri's Best Yet 27 Nov 2012
By Melrose Montgomery - Published on Amazon.com
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.
7 of 7 people found the following review helpful
5.0 out of 5 stars Fantastic Book 29 Nov 2012
By Fiona - Published on Amazon.com
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.
4 of 4 people found the following review helpful
5.0 out of 5 stars Great book 1 Mar 2013
By Jean C. Arthur - Published on Amazon.com
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.
3 of 3 people found the following review helpful
5.0 out of 5 stars Once again, the definitive book on the subject 4 Jan 2013
By Amazon Customer - Published on Amazon.com
Format:Hardcover
When I want bake something easy yet fantastic, who 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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