The necessary ingredient for successful baking every time, this one-volume baking "bible" has more than 400 recipes, color photos, precisely illustrated techniques, and tricks of the trade for the entire range of baked goods.The necessary ingredient for successful baking every time, this one-volume baking "bible" has more than 400 recipes, color photos, precisely illustrated techniques, and tricks of the trade for the entire range of baked goods.Read Less
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Publishers Weekly, 1995-08-14 Packed as tightly as a cup of brown sugar, this tome on home baking is sure to become a classic reference. Malgieri (Great Italian Desserts, Perfect Pastry) distills years of teaching and experience into these detailed recipes for virtually every savory or sweet yeast bread, quick bread, muffin, pastry, dough and batter. Recipes are thorough and include descriptions of how batters and doughs are supposed to appear at each stage of preparation. ``If it still looks a little curdled, that's O.K.,'' writes Malgieri, depicting the addition of eggs to a rich, cheesy batter for Parmesan bread. ``Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed, reverse)'' begins his 93-word description of how to efficiently slice a peach. Such advice, along with other hints for success and some of the more methodical of recipes, may slow down the more experienced baker, but for a beginner, Malgieri's approach is like panne from heaven. Advice on stocking the baker's pantry, lists of mail-order sources for such ingredients as pearl sugar or pizza yeast and an index nicely finish off this collection of more than 400 recipes. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
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