Nick Malgieri

Pastry chef

https://www.nickmalgieri.com/

Biography

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 the founder of baking programs at the Institute of Culinary Education in New York City. He is the author of 'Pastry,' 'Bread', and 10 other cookbooks, including the James Beard winner How to 'Bake' and the IACP/Julia Child Cookbook award-winner 'Chocolate'. Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He was a contributing editor of Dessert Professional and Passport magazines. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart.

Maida Heatter's Book of Great Desserts

Maida Heatter

Or anything by Maida in fact... Her Book of Great Desserts, her Chocolate books, and cookie books are all classics. Explained in great detail, her recipes are foolproof. Maida was a great friend and mentor and allowed me to use several of her recipes in my own books.

The Simple Art of Perfect Baking

Flo Braker

Flo traveled the world, studied at the famed Le Notre school outside Paris and was one of the first to introduce some elaborate professional techniques to the home baker.

The Fannie Farmer Baking Book

Marion Cunningham

The best source for homey nostalgic recipes. James Beard recommended Marian to the publisher of the ancient Fannie Farmer books, and she produced modernized versions of both the cookbook and baking book.

Classic Home Desserts

Richard Sax

This is a thorough compendium of wonderful homey pastry, cake, and other desserts from around the world. Richard was a good friend, and we spent many hours on the phone or in person talking about our favorite desserts.

Cocolat: Extraordinary Chocolate Desserts

Alice Medrich

The book title was taken from the name of Alice’s small chain of chocolate shops throughout the Bay Area. Having learned about chocolate and chocolates in France, she brought a fine European sensibility to her recipes.

Rose's Heavenly Cakes

Rose Levy Beranbaum

This and The Cookie Bible are my favorites among Rose Levy Barenbaum’s books. Prolific doesn’t adequately describe the scope and variety of her books and the recipes they contain. Scrupulously tested, her recipes make anyone who tries successful bakers.

The Art of French Pastry

Jacquy Pfeiffer

One of the principles of the famed French Pastry School in Chicago along with Sebastien Cannone. These are the classics that made France one of the great pastry and dessert capitals of the world. Clearly written, the recipes also offer imaginative variations.

Baking with Julia

Dorie Greenspan and Julia Child

A large compendium of recipes from all the chefs and bakers who participated in the TV series of the same name. It was a gargantuan effort for Dorie to watch all the taping to zero in on the personality of each presenter and express the recipes that accurately reflected the originals.

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

Ciril Hitz

No glitz or glamor here: just excellent breads made from accurate and easy to follow recipes. Having apprenticed in Switzerland, his native land, he brings all the accuracy and precision that makes Swiss baking so good.