How to Bake

Nick Malgieri’s third book, How to Bake, has been reissued as a completely revised and updated paperback by Dover Books. Malgieri, a CHNY member, covers breads, quick breads, cakes, pies, tarts, cookies and all types of pastries, sweet and savory. Its original publication earned it a James Beard Award for best baking book of 1995. The book reveals the secrets behind creating professional-quality confections and shares scores of mouthwatering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies. In addition to his clear, detailed instructions, Malgieri offers helpful tips for variations on classic recipes, as well as suggestions for everything from making a pastry bag to mastering cake and pie toppings. Presented in order from the simplest to most complex, these recipes from the collection of a great pastry chef will add a whole new level of sophistication to your kitchen repertoire.