Bake!: Essential Techniques for Perfect Baking [Hardcover]

I have been waiting for this book to be published; it could not have come fast enough for me. Why? Because Malgieri's books are fun to read, his recipes always reliable. He must test his recipes really thoroughly because, as I've learned from his other books, they ALWAYS work for me. This time around, it's almost like he's holding my hand, showing me exactly what to do...and then, when I'm done, adding, "Once you do that, you can also make this slight alteration and make this dessert, too. And this one. And this one." I love it. It's like having a professional baking teacher at my side in my kitchen. All for under $20! Those of you unfamiliar with Malgieri's earlier books already know how wonderfully instructive he can be, how comfortably he walks you through each step. Those of you who don't know his books, what are you waiting for? He is the genuine article. Anyway, I've had the book for only two days now and have already tried the chocolate hazelnut tart (it's so easy just to stir the chopped nuts into the filling), his really simple focaccia, and a lemon pound cake. Each turned out just great. Of course. (One short closing note: Could an earlier, first-time reviewer--who posted a review well in advance of the book's publication date--have some sort of professional jealousy issue? Maybe a little axe to grind? Just a hunch.)

The book is beautifully photographed with not only pictures of the finished dishes, but plenty of photos of the steps required to prepare the recipes. The recipes range from sweet to savory. I prepared three recipes, Banana Coconut Crumb Cake, Devil's Food Bombe and Truffle Brownies, which were easily the fudgyiest brownies I've ever eaten. All three recipes turned out perfectly and there are many others I look forward to trying. Out of curiosity I did look at the Chocolate Hazelnut Tart recipe but it appears that the problem noted in another review was fixed before publication because there are detailed instructions on how to prepare the hazelnuts for the tart.

The book lays open flat on the countertop which is helpful when trying to prepare a recipe. Black ink and white pages are used for the text, which makes reading the recipes much easier than weird combinations often found in cookbooks, like pale pink pages with white printing. I do wish the font size for the recipes was a little larger, but that is a publisher decision, not the author. The book was put together thoughtfully with the needs of the user in mind and the reality that good cookbooks are kitchen tools rather than coffee table books.

Whether looking for an indulgent dessert, a great scone recipe, the best cookie recipe, cheesecake, artesian bread or pizza dough this cookbook has it all. The step-by-step instructions that run throughout this book make it a terrific volume for a new baker, and the complexity of the recipes also make it an invaluable addition to any experienced baker's library.

Nick Malgieri has put together a good solid baking book. He has taught for 30 years, so, my only complaint is that some of the directions do require a more experienced cook to follow them; it does seem strange that a person who teaches would not make his directions more clear, especially when there is such an effort to show directions and methods with instructional photographs, which are very good and useful. They might even help a more experienced cook with their technique.

There is information about ingredients, such as flours and grains and about equipment. There are reassuring tips throughout and pictures on many techniques, such as how to make pastry dough.
For each recipe there is a bit of history about it or where it comes from. It's a varied collection, including: Sweet pastry and tarts, flaky pastry and tarts, cookie dough and tarts, quick puff pastry, pan breads, whole grain breads, flatbreads, brioche, Danish pastry, butter and oil cakes, pound and coffee cakes, sponge and meringue layers, baking powder biscuits and scones, quick breads and muffins, bar cookies and brownies, piped and drop cookies, rolled and sandwich cookies.

A beginning cook or even a more experienced one would find this an appealing cookbook. There are relatively simple recipes but also the less common ones, such as one for a Russian Punch Cake and a Raspberry Meringue Wedge. The molasses gingerbread is luscious and will make your kitchen smell marvelous. Cookbook collectors of all kinds would enjoy having this book.