Product Description

Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries.

Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas -- you don't even have to go to country-specific cookbooks.

The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with gorgeous full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere.

Product Details

• Amazon Sales Rank: #51213 in Books
• Published on: 2005-10-01
• Released on: 2005-10-04
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Amazon.com Review
Nick Malgieri, James Beard Award-winning author of How to Bake, is first and foremost a teacher. He directs the baking program at New York City's Institute of Culinary Education, so he knows the questions before they are asked--a neat trick when you sit down to write a cookbook for a general audience. With A Baker's Tour Malgieri presents over 100 recipes for breads, cookies, cakes, pies and tarts, puff, savory, and fried pastry, even dim sum from around the world. What might normally be an alarming proposition, baking the unfamiliar in an American kitchen, becomes a journey of discovery in Malgieri's capable hands. He answers the questions before they are asked.

A Baker's Tour is divided into chapters based on the kind of baking, not the country of origin. After brief words on ingredients and equipment that will come in handy, Malgieri opens with Breads followed by Yeast-Risen Cakes, Cookies, Cakes, Pies and Tarts, Savory Pastries, Puff Pastry, Strudel and Filo Dough, and finally Fried Pastries.

You'll find Ligurian Focaccia you can bake in your oven, not a wood-fired brick behomoth, or Naan for the oven or grill for those who don't have a tandoori oven at home. Prune-Filled Buns, kolache, from eastern Europe and Honey Cakes from western Europe shouldn't be overlooked. Norway's Princess Cream Cake demands an exercise regimen all its own. Egypt's Spicy Meat Pie in a Filo Crust with Yogurt Sauce is as captivating as China's Barbecue Pork Buns (cha shao bao).

There's a world of baking between the covers of A Baker's Tour. Your tastebud-driven curiosity is your passport. Let Nick Malgieri be your guide. --Schuyler Ingle

From Publishers Weekly
Malgieri (Perfect Cakes, etc.) is a savvy guide to a panoply of breads, pastries, cakes and cookies made beyond America's borders. Though the European traditions of France, Italy, Austria and Switzerland prevail, he reaches as far as Syria, Jamaica, China and Egypt for dishes as familiar as Chinese Pork Buns and as exotic as Habibi Gullas Bakari (spicy meat pie in filo crust). Malgieri is a likable teacher who begins every section with technique fundamentals and opens each of the clear, precise recipes with a slice of history or a personal anecdote. However, this remains a book for experienced bakers armed with their own standing mixers (used in many recipes) who are ready to tackle complex Gallette des Rois (Three Kings Puff Pastry Cake), St. Gallen Kostertarte (chocolate pastry raspberry jam tart) or Sephardic Baklava. Malgieri excels in the cake section, where he revels in the complexities of Cassata alla Siciliana (ricotta-filled cake) and Kardinalschnitten (Austrian Cardinal Slices); his bread section is least satisfying, with intricate instructions for Lavash and Naan that are almost certain to frustrate. But overall, he does a good job of proving that for skilled bakers, it is a small world after all. Color photos. (Oct.)
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About the Author

Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award–winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.

Customer Reviews

Excellent Selection of Interesting Baking Projects. Buy It.
`A Baker's Tour' by noted baking author and teacher, Nick Malgieri is the answer to the question `What does a baking writer write when they have already written major books on cookies, chocolate, pastry, and `how to bake'. I suppose that like Rose Levy Beranbaum, you could write a book on bread baking, but bread doesn't seem to be Nick's main thing, so he writes a book on his favorite recipes from around the world.

Malgieri is one of the very best writers from which to learn basic techniques, especially from his book, `Nick Malgieri's Perfect Pastry', but if that is your primary objective, this book may not be the volume to buy. That is not to say that this is not an extremely well written book. Only that it is designed to present very good recipes for `favorite recipes', where the favorites are not only Nick's favorites, but I suspect that most of these could count among favorites of many people who bake.

One sign that this book is not written for pedagogical effect is the fact that recipes are not organized by similar technique, but by style and use of the final product. For example, recipes for yeasted doughs are spread across the first two chapters instead of being presented together as a basic technique.

This book is comparable to `The best short stories of 20xx' or `The Oxford Book of yyyyy'. It is a collection of recipes into which you will dip when you want something special for entertaining. It is also a great read for people who love to bake. And, it is certainly not without substantial teaching value, except that it should not be your first book on baking.

Malgieri's most important lesson in the book is that baking is an activity in which you really want to take your time, especially if you are an amateur who may be making a recipe for the first time. The next best instructional value to the book is the fact that there is a great variety of different variations on a few basic techniques. While pastry dough is pretty basic, and Malgieri does much to coach you into believing that working with pastry is not a major challenge (Note that I really believe it is a major challenge for those of us who may make a pastry crust once or twice a month.) he also shows us many different variations on the basic French pate brisee. Another major contribution to our baking praxis is his insistence on using the specified size of baking pan. Everyone stresses careful measuring, but too few baking writers stress using exactly the right baking equipment. While none of this is new to me, I did find one genuinely new piece of information on using baking powder in pastry doughs to save the work of prebaking crusts. I have seen baking soda added to pastry, but I have never until now heard the reason why. Note that many recipes include vinegar in pastry doughs and I will offer the opinion that vinegar and baking powder will cancel one another out and potentially make a mess of your dough, so don't mix the two in the same recipe.

The extensive bibliography at the back of the book makes it seem that our Nick culled these recipes from his library, but his headnotes clear this up and offer ample evidence that Malgieri literally collected these recipes, or at least the inspirations for these recipes from actual travels around the world.

A glance at the list of recipes by country amply confirms the fact that mainland Western Europe, specifically France, Switzerland, Austria, and Italy are the world's `baking central' as almost half of all recipes come from these four (4) countries.

Incidental tips and pep talks are not enough to convince me to buy this kind of book. I will take the tip about baking powder in crusts to my grave, as it easily fits into all I know about pastry, so it will not be forgotten, and I don't need a copy of the book to remind me of that. On the other hand, the book has an excellent chapter on savory baking recipes and this is why I would buy this book. I would even buy the book for the single Chinese recipe for `Cha Shao Bao' (Barbecued Pork Buns). These little bundles of goodness are absolutely the most outstandingly yummy finger food I can imagine. But they require quite a bit of time and expertise to make. So, having a recipe by an expert baker for this appetizer is a real plus. Accompanying this are savory recipes for both Mexican and Argentinean empanadas, Australian sausage rolls, Japanese salty and sweet rice crackers, Italian ham and cheese filled brioche, Italian salty ring biscuits, Russian cabbage pie, Spanish fish pies, Egyptian spicy meat pies, Italian zucchini pies, Italian ham and cheese pie, French onion tart, South African curried beef tart, and Swiss cheese tart. There is even a recipe from the very difficult to find cookbook of Alice B. Toklas of hashish brownie fame.

One reason an inexperienced cook may want to put this book on the back burner is the fact that I detected a few minor lapses in the cooking instructions. Fortunately, they were in the preparation of savory ingredients rather than in the baking. There was a time when I would literally gig a book an entire star for such a lapse, but I have seen it so often in otherwise excellent books that I simply warn readers to keep their mind thoroughly engaged when following cooking instructions. I have always had success with Malgieri recipes and I go to his books first when looking for a recipe for a new preparation.

Highly recommended as reading and recipe source for the baker with some experience.

Very pleased with this purchase.
This is a lovely book with lots of information. I can see that I will be spending many hours reading and enjoying this book, plus Baking! I only purchased this book about a month ago, however, the three recipes I've made have been delicious.
The photography makes you want to start baking and not stop. There's been a lot of work put into this book and it is lovely.

Great Cookbook
I attended this class at Sur La Table and Nick Malieri was a guest baking things from this cookbook. I purchased the cookbook and have really enjoyed the recipes. Most of them are easy to make, very user friendly. This is a very nice cookbook.