Nick Malgieris Pastry: Foolproof Recipes for the Home Cook

I couldn't be happier with this recipe book! I have made two tarts and they both have been delicious. The recipes are easy to follow and the results are consistent and lovely. I particularly enjoyed the chocolate raspberry tart with chocolate cookie crust. I was incredibly pleased with the result and it tasted like something you would sinfully indulge in after an expensive dinner at a fancy restaurant. Nick Malgieri truly has perfected these recipes and provides a lot of information and tips with each type of dough and filling. However, I do advise before you begin to make something to thoroughly read all the information applicable to the recipe you are following-- I have noticed in both "Pastry" and "Perfect Cakes" that important information is sometimes found in places that you don't expect, for example, under the techniques portion of the book. The book itself is beautiful, too. The cover has a nice, matte finish, and the pages are printed on a thick, matte paper as well that have a great feel and texture. However, be careful handling the book while you are baking if you want to keep it in good condition. If you are looking for a lovely book with interesting and tasty pastry recipes, both sweet and savory, BUY THIS BOOK! It has a wonderful variety for all preferences and tastes.

All of his books are the best teaching and product baking books I recommend them for learning how to bake and for seasoned bakers too

Nick is a great teacher. Plenty of informative pictures and concise directions. His experience shows and his willingness to share is generous. Lots of interesting recipes. I just received the book, so I haven't made any yet. I'm an experienced baker, yet I've already learned new things from his introduction to tools and products. A great addition to my large collection of baking books.

I just received this book in the mail, so I have not baked from it yet. I would have to say that it doesn't look like it for anyone who is new to baking, and that I am not. I'm thinking "advanced" bakers would do the best. Yes, I saw "cobbler" and "chocolate tarts" and blueberry pie", but I also saw strudel and brioche --these are for most beginners. You might want to be aware of that before you buy. I do agree with several of the other reviewers...the print is hard to read. The ingredients list is darker, but the instructions are more difficult. The hardest to read are the gray background pages, while the white pages are a bit easier than the gray are. Lovely photos...I wish it had more of those. I find that to be true of many cookbooks though. Maybe checked it out in a store first, and then decide...you can always come back and order here.

Really well done. Huge variety of pastry is covered and there are of pictures to show the processes. Usually, I am disappointed in baking books. I have hundreds of them and they are limited in what they teach in one way or another. I have only praise for this book and I think it is because he struggled with pie crust and grasped what a baker needs to know for success. He even shows how to make homemade fillo dough.

The book is very informative. It has great pictures and instructions on how to do various techniques. The book has great recipes with photos and clear well laid out instructions.

I recently picked up baking as a hobby and purchased this book based on the good reviews. So far, I've made the traditional Vienna apple strudel / strudel dough, olive oil dough, and a quiche. Everything turned out delicious. The instructions were clear and easy to follow. On a side note, the author appears to take a practical approach in providing weight measurements in this book - for example, only volume measurements tend to be provided for pie or quiche filling recipes whereas weight and volume measurements are provided for dough recipes (where precision is likely to be of greater importance). Overall, I am very happy I purchased this book.

I cook and bake every week, but...this book is a little too sophisticated with it's recipes. This is for professional bakers, not the average baker. I ended up giving the book to the public library.

Quel livre! Et quelles recettes! Tres bonnes explications! Tres bonnes illustrations! Une excellente référence! Pour les débutants comme pour les pros. Vous devez l'avoir! Vraiment!

I loved it

I've been cooking from Nick Malgieri recipes ever since his Swiss Christmas cookies made the cover of Gourmet magazine. His recipes are indeed foolproof -- even pies! I made his ginger peach pie, and it was perfect! The pairing of ginger and peach was delicious, and the sweet pastry dough was impossible to get wrong -- even though I was tired and impatient when I made it, it turned out beautifully. I had previously made a peach pie from a very trendy pie book, and it was a disaster. While it had an edgy flavour profile, the filling wound up runny, and the dough didn't work. That's the difference between celebrity bakeshop cookbooks, and a true master. Last week, I made 2 of his savoury tarts, and they too were flawless. Hit tart bottoms are tender and delicious, not like the hard, thich tart bottoms you find everywhere. Also, his flavour profiles are more in tune with my own: his desserts -- be they cookies, tarts, pies, cakes, and all other baking (I have many of his books) -- are less sweet than is typical in North America., and tend to be elegant even though simple to make. Everything I have ever made by Nick Malgieri has turned out perfectly. Nick Malgieri and his books need to be better known by today's bakers, and need to be brought back into print.

Overshot by far what we needed. Expected????The author is well known as of being amazing, C