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

Nick Malgieri

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Book Description

Oct. 16 2012
More and more people are rediscovering baking bread from scratch at home. All you need is an expert book with failsafe tips to get you through your first experiments with yeast and "turning" the dough, and Nick Malgieri’s Bread provides you with just that. Working from the essential first building blocks of ingredients, equipment and techniques and taking you right through to the accomplished heights of slow-rise, two-step, and sourdough, this is a masterclass from a master baker. With additional recipes for showcasing your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread baking bible to turn to again and again.

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Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them + Simply Sensational Cookies
Price For Both: CDN$ 42.59

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Product Details

  • Hardcover: 240 pages
  • Publisher: Kyle Books; 1 edition (Oct. 16 2012)
  • Language: English
  • ISBN-10: 1906868743
  • ISBN-13: 978-1906868741
  • Product Dimensions: 26.1 x 22.9 x 2.2 cm
  • Shipping Weight: 1.2 Kg
  • Amazon Bestsellers Rank: #155,747 in Books (See Top 100 in Books)

Product Description

Review

Baking doesn’t have to be such an elaborate process, and in Nick Malgieri’s new cookbook Bread, readers are provided with beginner tips and instructions that will help first-timers nail the process and seasoned bakers improve. The book contains more than 60 basic baking recipes, along with delicious additional ones that will put all that kneading to good work. While it’s not the first baking cookbook we’ve ever seen, we love how Malgieri applied his recipes to actual dishes that you could make as a meal. (Kyle Books) (Anne Dolce, The 25 Best Cookbooks of the Year (2012) The Daily Meal, November 21, 2012)

“Bread” by Nick Malgieri. The hand of a master baker offers entry points for all skill levels, plus complementary recipes. Cinnamon Knots: Yes, please. (Top Cookbooks of 2012 The Washington Post, December 5, 2012)

Malgieri is a master baker. I trust everything he does. Previously he's published books on cookies, cakes, chocolate and other baking topics, but this is his first bread book. I have at least a dozen books about baking bread and no, it's not too much. Bread books are a breed of their own: the good ones aren't just re-inventing classics, they are using the almost spiritual act of baking bread to teach the reader about how to relate to ingredients, to equipment, to the whole experience of cooking. And for that, I am grateful. (Sara Kate Gillingham-Ryan, 15 Cookbooks from 2012 That Made Me Love Cooking More The Kitchn, 12/6/2012)

Baking class is open. Starting simply with a one-step, no-knead loaf and progressing through the complex (brioche and baguettes), veteran cookbook author Nick Malgieri instructs in a sure manner that inspires confidence. The best chapter, for our money, teaches how to make better versions of everyday supermarket rolls like kaisers, hamburger and hot dog buns, and English muffins. And in a clever which-comes-first construct, recipes that utilize your finished baked goods in soups, salads, sandwiches and such entice you to make the breads themselves. (Bill Daley, 2012 Favorite Cookbooks Chicago Tribune, 12/12/12)

From an extraordinary teacher, this book guides the home cook with the aid of step by step photos and detailed instructions to make the best bread along with bread friendly savory and sweet dishes. (Sara Moulton, host of Sara's Weeknight Meals Good Morning America/ABC News, 12/28/12)

Perplexed by weeping meringue or runny apple pie? You’re not alone. Through the years, hundreds of readers have written us with their pie predicaments, and we’ve found many of you are experiencing similar problems. Fortunately, acclaimed pastry chef, cookbook author, and ICE’s baking and pastry program director Nick Malgieri has graciously extended his baking science expertise to help diagnose and cure what ails our pies. (Shannon McCook Parade, 11/18/13)

About the Author

Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of 9 cookbooks, Nick is a contributing editor for Desserts Professional and a frequent contributor to Saveur.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  24 reviews
18 of 18 people found the following review helpful
5.0 out of 5 stars The best bread book you'll find. Period. Nov. 27 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.
11 of 11 people found the following review helpful
5.0 out of 5 stars Nick Malgieri's Best Yet Nov. 27 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.
8 of 8 people found the following review helpful
5.0 out of 5 stars Fantastic Book Nov. 28 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.
6 of 6 people found the following review helpful
5.0 out of 5 stars Great book Feb. 28 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.
5 of 5 people found the following review helpful
5.0 out of 5 stars Once again, the definitive book on the subject Jan. 4 2013
By Rose C Carole - 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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