"How to Bake makes me want to head for the kitchen and bake something new right now! Nick is a generous teacher. Sweet or savory, his recipes are enticing, smartly written, and accessible. Practical, no-nonsense tips and advice are confidence inspiring - the book is a gift to new and seasoned bakers alike." - Alice Medrich, IACP and James Beard Award winning author One of America's preeminent bakers and baking teachers reveals the secrets behind creating professional-quality confections. Nick Malgieri shares scores of mouthwatering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies. In addition to his clear, detailed instructions, Malgieri offers helpful tips for variations on classic recipes as well as suggestions for everything from making a pastry bag to mastering cake and pie toppings. Presented in order from the simplest to most complex, these recipes from the collection of a great pastry chef will add a whole new level of sophistication to your kitchen repertoire. "Everything you want to know about baking is in this comprehensive, and classic, book by Nick Malgieri. With never-fail recipes and masterful instructions, How to Bake has always had a prominent place on my bookshelf - and in my kitchen. From scones to pizza, and quiche to cookies, everything you want to bake is in this book!" - David Lebovitz, author of My Paris Kitchen and The Perfect Scoop? AUTHOR: Nick Malgieri is Director of the Baking Program at the Institute of Culinary Education and a frequent guest teacher at schools across the United States. His recipes and articles have appeared in The New York Times, Gourmet, Chocolatier, Food & Wine, and many other periodicals, and he is the American correspondent for the Italian magazine La Pasticceria Internazionale.