Anybody have it? He did it at the Food Network years ago, and it was the best I’ve made and eaten. I know, I know, there are countless others, but if anybody has Nick's...I’ve checked Food Network’s site and... (0 replies, last updated by Miriam G. July 5, 2001)

All of the brownie mix discussion brought this to mind. An inquiry primarily to those who have made the Malgieri brownies, which truly do live up to their name. Recipe summary as I make it, my slight alterations in (): 8 oz... (35 replies, last updated by buttertart September 25, 2009)

of this world (I used unsweetened chestnut puree by the way). So thus inspired and being a big fan of Nick Malgieri (the author of the single best brownie recipe in the world in my opinion, see below), I immediately bought his new... (5 replies, last updated by ChittaChef November 7, 2005)

This is the thread for discussion of all the recipes in The Modern Baker by Nick Maglieri. I list the chapters below. Please indicate the chapter and page number at the beginning of any post about the book. Introduction... (4 replies, last updated by Caitlin McGrath February 17, 2009)

Nick Malgieri is a well-known cookbook author. He’s written single subject books on chocolate, cookies, and cakes and a general book called “How to Bake.” He’s appeared on Martha Stewart’s and Sarah... (3 replies, last updated by poppytrail March 30, 2005)

February-March DESSERT COOKBOOKS OF THE MONTH: The Art and Soul of Baking by Cindy Mushet and The Modern Baker by Nick Maglieri. Both these books got about the same number of votes, so I decided to put them both into the mix for... (20 replies, last updated by oakjoan March 11, 2009)

There’s a nice recipe for a cornmeal blueberry coffeecake (it’s from Nick Malgieri) here: Link: http://recipes.chef2chef.net/recipe-archive/14/084502.SHTML (1 reply, last updated by Nancy Berry July 26, 2005)

1. What is “charmoulah” (I’m not sure of the spelling). 2. Anyone know where I can find a recipe for Sfogliatelle? I read an article recently where the technique was demonstrated by Nick Malgieri but the tools... (3 replies, last updated by ruth arcone August 14, 2001)

It’s easy enough to make. Just get the recipe from one of Nick Malgieri's books and use a pareve pie crust. If you’ve ever made pecan pie this won’t be a problem. (2 replies, last updated by Rocky-cat July 20, 2005)

There is a Bakers Dozen East. Nick Malgieri is one of the members. They held a cake decorating seminar at Peter Kump’s last year and I put my name on their mailing list. Haven’t received anything from them yet. I... (1 reply, last updated by Amy March 25, 2002)

Last week I made the recipe from Nick Malgieri's “Cookies Unlimited” with just 3 1/2 cups of raisins (no chocolate chips or nuts) and took them to work. They were a big hit, and I’ll certainly make them that way... (2 replies, last updated by chowser February 14, 2007)

I purchased Nick Malgieri's “A Baker's Tour” a few months ago but have yet to bake from it. Every recipe looks so delicious, I don’t know where to start! Has anyone had success with recipes from this book? Any... (4 replies, last updated by dag556 September 10, 2006)

Appetite for Books (formerly Bon Appetit Cookbooks in Westmount) is holding a couple of baking workshops in April with Nick Malgieri, Director of Pastry at the Culinary Institute of Education in New York. More info here (scroll... (2 replies, last updated by MA Cyr March 21, 2009)

The brownie recipe I use (Nick Malgieri's) has you beating eggs, adding sugar, salt, vanilla, adding melted butter and chocolate, then adding the flour last. Can’t imagine adding the fat last! (6 replies, last updated by mamaciita August 1, 2009)

I’m making a Strawberry Meringue Cake from Nick Malgieri's Perfect Cakes. It is a strawberry filled genoise layer cake with meringue covering the top and sides. The recipe says to serve as soon as it has cooled from... (1 reply, last updated by laurendlewis July 22, 2007)