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    Cooking Books -> Pastries

    Nick Malgieri's Perfect Pastry

    by:
    Malgieri, Nick




    Publisher:
    Hungry Minds, Inc
    Published: April 1999
    ISBN: 0025792512
    Format:Hardcover
    Pages:338


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    Book Description
    From Library Journal
    Malgieri is not only a talented pastry chef but also a born teacher: he has put together a pastry handbook that cooks will come to rely on, with its painstaking attention to detail, intelligent discussions of ingredients and techniques, and clearly written instructions. His array of desserts ranges from simple to elaborate and includes both the repertoire of French classics and brand-new creations. More comprehensive than Jean-Yves Duperret's La Nouvelle Patisserie ( LJ 11/15/88) and less intimidating than professional pastry handbooks, this is highly recommended.
    Copyright 1989 Reed Business Information, Inc.

    Synopsis
    Discusses useful equipment and ingredients, demonstrates the fundamental techniques used in creating pastries, and includes recipes for creams, custards, mousses, meringues, pastry, doughs, and cakes.

    Book Description
    Nick Malgieri teaches bakers the hows and whys of pastry through basic techniques, from handling dough to poaching fruit, from piping meringue to caramelizing sugar. After outlining the proper equipment and basic ingredients, the book teaches readers to create a basic cream puff pastry, flaky doughs, sweet doughs, and cookie doughs. Step-by-step instructions are accompanied by photographs or line drawings for added clarity.Among the more than 200 recipes are Triple Orange Cake, Peach and Raspberry Cobbler, and Cranberry Pecan Pie, plus fondants, creams, caramels, glazes, syrups, and sauces for finishing and a chapter on decoration. Nick Malgieri's Perfect Pastry is the faithful companion to novice and advanced bakers alike. --This text refers to an out of print or unavailable edition of this title.


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