For umteen years I’ve rolled out pie doughs on a pastry cloth stretched over a piece of marble. Nothing sticks. But after watching the likes of Jacques Torres and Nick Malgieri dealing so easily with stone counters on TV,...

I’d recommend Nick Malgieri's cookbook “ How to Bake” because it would not be intimidating introduction for a teen. I love Bakewise and Rose Levy Beranbaum’s book but the detail might intimidate a beginning...

I cannot give enough praise for Nick Malgieri's Supernatural Brownies (link follows); they are rich and fudgy. BTW I always make them with pecans—much better than walnuts!...

am sure even someone who had never baked before could produce some nice things The Modern Baker by Nick Malgieri - a collection of very appealing recipes for delicious things, with a lot of clever tips I’ve never seen...

? Recipes I’ve looked at are Nick Malgieri's, the Joy of Cooking, but using only butter, and one from a peach pie recipe on this board. Oh yeah, should one always bake the crust before filling or is there some basic...

find cake recipes that call for it as an ingredient. Run a search on Epi or have a look at any of Nick Malgieri's books. You’ll find more recipes in traditional French and Italian cooking.

I had leftover coconut milk in the fridge. I pulled out my favorite coconut cake recipe, from Nick Malgieri (I forget which book) and wondered whether I’d have to adjust for extra liquid. I decided I wouldn’t, so long...

To make it yourself, see Nick Malgieri's excellent book, ‘How to Bake.’ His recipe is based on a potato pizza from Rome’s Pizzeria da Pasquale. Easy. Link: http://www.nickmalgieri.com

much more expensive. (About 6 dollars on the almond paste alone). But I will make this again once I break down and buy a chinois. Ended up using the almond cake from Nick Malgieri's How to Bake, substituting white sugar for the...

Hey, i am completely baffled by steusel. i follow the directions in the joy of cooking, nick malgieri...yet my steusel either sinks into the coffee cake, doesn’t do anything, or melts and spreads everywhere. anyone got any...

I have made a french breton, filled with pecans/walnuts, honey, etc, which is a variation on the same theme. I believe the recipe is in Nick Malgieri's “Perfect Pastry”, a very useful, well-worn book in my kitchen!

The Last Course Claudia Flemming How To Bake Nick Malgieri Baking in America Greg Parent

Hmm. There’s also a Nonna’s Kitchen book, no? I think I got rid of that one. How about possibly contacting Nick Malgieri, the other guru of (not only) Italian baking?

I like Nick Malgieri's recipe. This one is on Martha Stewart’s site but I believe it is the same one I use. http://www.marthastewart.com/recipe/panettone-casalinga I vary the dried fruit to taste, especially because I like...

and Pastry Bible is a fairly exhaustive survey of the subject. I would also recommend any book by Nick Malgieri, whose recipes usually seem very well tested.