It’s
always nice to meet your heroes and many years ago, I was fortunate to
meet one of mine. But I can’t claim Nick Malgieri
as “mine,” as he’s been a guiding influence for bakers everywhere,
publishing books with recipes and technique for making everything from
traditional Italian pastries to Viennese tortes and even Middle East and
Greek sweets, to the delight of bakers near and far
If
you like to bake and have picked up one of his books, you’ll probably
feel a little kinship with him as well. Nick established his credentials
as a baking professor and author after stints as the Executive Pastry
Chef at the Windows on the World restaurant, as well as having extensive
experience baking professionally in Switzerland, Monaco, and France.
 But
not to worry. Nick’s focus now is on home baking, and his newest book is
meant to make home baking as straightforward and foolproof as possible. Nick Malgieri’s
Pastry: Foolproof Recipes for the Home Cook has spectacular
photos by Romulo Yanes,
who many know for his brilliant photography that appeared for years on
the cover, and inside, of the much-missed Gourmet magazine.
For
those that like books with lots of pictures, and step-by-step photos,
this is the book for you, especially if you want to tackle some of those
more challenging doughs, like Viennese strudel and yeast dough, as well
as French brioche and yukfa, the Turkish version of filo dough. They’re
all demystified here. (For gluten-free bakers, he presents two different
recipes without a laundry list of difficult ingredients.) There’s also
pizza chiena, baked in a cake pan, as well as this lovely French Apple
Pie, a neat puck of pastry filled with cooked apples and raisins.
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