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Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.
Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.
With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.


Recent Posts



As soon as the weather starts to warm up I start thinking about the upcoming preserving and pickling season.  I already picked up a couple of gallons of distilled white vinegar at the supermarket a few weeks ago, and yesterday I saw that strawberries were on sale, so I bought a couple of pounds.  What you see above is the result of those 2 pounds of strawberries and a little more than a pound of sugar:  almost a quart of really fresh tasting strawberry jam.  I’ve been making jam and preserves of different kinds for almost 50 years but I have to admit that I’ve really refined my methods for sweet preserves like these only in the past couple of years.

Here are my “rules” for making great fruit jams and loving both the process and the results:

Make small quantities; a(read more)

Sourdough bread for a rainy Saturday

Sourdough bread for a rainy Saturday


I’ve had a bad cold for the last few days; in fact, I even asked for a class Friday evening to be postponed because I was just beat – fever, runny nose, cough, etc.  But while I was rummaging around in the refrigerator for some orange juice yesterday afternoon I saw that my sourdough starter needed feeding.  So I took it out, let it warm up, and then fed it as I usually do – 100 grams each of starter, warm water, and bread flour.  This morning it had filled a quart container to the top and I knew I had better use it right away for some bread because it was bubbling like crazy.

These days I always use a recipe for a mixed grain sourdough that’s in my bread book.  It comes from my friend Tim Healea, owner of(read more)

Soda Bread for St. Patrick's Day

Soda Bread for St. Patrick’s Day


Most versions of soda bread seen in the United States are fancy ones with lots of butter, sugar, raisins, and sometimes caraway seeds added for flavor and richness.  Really, traditional Irish soda bread is similar to a slightly dry version of a scone – it is very simple and needs a little butter and marmalade to make it more interesting.  These versions of soda bread that follow are adapted from one of my favorite cookbooks, Darina Allen’s Traditional Irish Cooking (Kyle Books, 1995).  Darina runs a very highly regarded cooking school and country inn at Ballymaloe in Ireland and is rightly regarded as the top food authority of that country.

Makes one 9- to 10-inch round loaf


4 cups unbleached, all-purpose flour (spoon flour into dry-measure cup and level off)

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups buttermilk (plus a couple of(read more)



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