Hardcover: 480 pages
Publisher: William Morrow Cookbooks; 1 edition (1995)
Product Dimensions: 8 x 1.4 x 9.1 inches
Shipping Weight: 2.4 pounds
Average Customer Review: 4.5 out of 5 stars See all reviews (58 customer reviews)
Best Sellers Rank: #569,434 in Books (See Top 100 in Books) #219 in Books > Cookbooks, Food & Wine > Baking > Biscuits, Muffins & Scones #401 in Books > Cookbooks, Food & Wine > Baking > Cakes #502 in Books > Cookbooks, Food & Wine > Baking > Bread
Nick Malgieri's book `How to Bake' is not perfect, but it is a very, very good survey of baking methods and baking recipes by one of the most widely respected and referenced baking experts in the country. That some reviewers have observed that he is a less than nice man to students and admirers in book signing lines is irrelevant. I have baked several recipes from this book and all have produced very successful products. In each case, I have also baked the same product from an alternate recipe and Malgieri's recipe has produced a superior result. To those who have not had any luck with his recipes, I would suggest they try some of the simpler recipes first.While Malgieri is a widely recognized teacher of baking at some important culinary schools and this book's title may lead you to believe it is a textbook covering all aspects of baking, I believe it does not succeed as a textbook on several counts. The most important is that Malgieri makes several statements, which are scientifically incorrect. One was that glass conducts heat much faster than metal. This is patently false. The odd thing is, he uses this statement to give a false reason for using glass pie plates, which may still be the best choice for other reasons. Another false statement is that yeast is mixed with warm water until it dissolves. Strictly speaking, the proper word should be `incorporated' or `combined'. Microorganisms cannot dissolve in water. Again, while the statement is false, it has no effect on the efficacy of the recipe. I only point these out because Malgieri is an educator and should know better.There is another sense in which I believe this cannot be a textbook for baking. This is the fact that I believe the coverage of bread baking is rather light.
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