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Nick Malgieri

Nick Malgieri
Did you know?

Nick, who is one of the country's leading bakers, was former executive pastry chef at New York's Windows on the World.

Nick Malgieri
Nick's Featured Recipe
Supernatural Brownies

Click here for recipe

Nick Malgieri has been writing cookbooks, baking, and teaching baking and pastry for more than 30 years. His latest book is The Modern Baker.   He is the author of Chocolate,winner of an IACP/Julia Child Cookbook Award for best baking book of 1998, voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and included in Food & Wine magazine’s Best of the Best for 1998, and How to Bake, the recipient of a James Beard Foundation cookbook award for best baking book of 1995. He is also the author of the James Beard award-nominated A Baker’s Tour,, Perfect Cakes , the James Beard award-nominated Cookies Unlimited , Great Italian Desserts , and Nick Malgieri's Perfect Pastry, and he coauthored Perfect Light Desserts  with David Joachim.

 

Currently, Nick directs the baking program at the Institute of Culinary Education (ICE) and is a highly sought-after guest teacher at cooking schools around the country. Nick, the former executive pastry chef at Windows on the World, began teaching in the New School Culinary Arts Program in 1979 and in 1981 became chairman of the Baking Department there. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant School’s textbook. A founder and owner of the Total Heaven Baking Company, Nick has also served as consultant to restaurants, pastry shops, food producers, and corporations.

 

Nick was a 1996 inductee into the Who’s Who of Food and Beverage in America, and in 1998 and 1999, Nick was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines.

 

Nick’s recipes have been published in the New York Times, Cuisine, Restaurant Business, Family Circle, McCall’s, Ladies’ Home Journal, and other magazines and newspapers throughout the United States. He is a frequent contributor to the Washington Post food section and writes a monthly column for Tribune Media Services that appears in newspapers all over the United States. He has also written for the New York Daily News, Gourmet, Chocolatier, Food & Wine, and Cook’s Illustrated. Previously, Nick was the American correspondent for the Italian magazine La Pasticceria Internazionale and editor of Dolce Italia, a publication of the Italian Trade Commission.

 

His websites are www.nickmalgieri.com and themodernbaker.net, which offers videos demonstrating essential baking techniques.

 

 

Latest Recipes

Belgium Raisin Breakfast Bread

This is a popular bread to serve with butter for breakfast in Belgium, but it is also perfect to serve with tea or coffee in the afternoo...

(1 Votes)

Danish Pastry Dough

This dough is similar to both brioche aud croissant doughs, and is actually a combination of the two. The recipe is freely adapted from W...

(1 Votes)

Supernatural Brownies

Though the name sounds an exaggeration, you’ll agree that these brownies are absolutely out of this world.

(1 Votes)

Swiss Chocolate Meringue Globes

Though these rich and satisfying cookies are a bit of a production to prepare, they are worth it.

(1 Votes)

Frozen Chocolate Mousse

This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.

(1 Votes)

Honey Pecan Squares

This is a rich and easy recipe given to me by Jayne Sutton of Darien, Connecticut. I’m proud to say that Jayne has been coming to my cla...

(1 Votes)

White Chocolate Chunk Brownies

This is a fun recipe from my friends Jeff Yoskowitz and Gregg Golden, proprietors of Maurice Pastry, a successful New York wholesale bak...

(1 Votes)

Champagne Fingers

This is a freestanding version of this classic cookie. The dough is piped out onto flat pans, rather than baked in a mold. I learned to ...

(1 Votes)

Smooth French Macaroons

These are the beautifully smooth-topped pink macaroons you see at all the best pastry shops in Paris. It’s also possible to buy them in ...

(1 Votes)

Ganache for Filling Cookies

Ganache, the classic chocolate and cream preparation, is perfect for filling cookies. This version, with a little butter and corn syrup ...

(1 Votes)

Sfingi Cream Puff Pastry Fritters

These are the easiest and most impressive of all fried specialties. They are as sweet and creamy as a small cream puff filled with sweet...

(1 Votes)

Linzer Hearts

Though this recipe calls for ground hazelnuts, almonds or pecans will work just as well. And the raspberry jam that sandwiches the rich ...

(1 Votes)

Peppery Cheddar Coins

Though you may flavor these with any type of hot pepper, including cayenne or hot paprika, I like black pepper best. For the best flavor...

(1 Votes)

Easy Chocolate Mousse

Most chocolate mousses are high in calories, but it’s quite easy to make a delicious chocolate mousse that contains a fraction of the ori...

(1 Votes)

Individual Pavlovas with Berries

Aside from being the Australian national dessert, a Pavlova also happens to be very low in fat—depending on how much whipped cream you us...

(1 Votes)

Raspberry Mousse Cake

Save this one for a fancy dinner party. No one will believe that it’s a low-calorie dessert. About fifteen years ago, I developed this re...

(1 Votes)

Blueberry Crumb Cake

I think I could eat anything with a sweet crumb topping, but I especially love it when the crumbs are scattered over spicy blueberries. T...

(1 Votes)

Sweet Pastry Dough

I like to use this as an all-purpose tart and pie dough. It works equally well both when you want to bake the raw dough with a filling in...

(1 Votes)

Old-Fashioned Raspberry Tart

Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On t...

(1 Votes)

Grapefruit and Campari Sherbet

A standard on restaurant menus in the past ten years or so, this sherbet deserves to be better known. The combination of tart-sweet grape...

(1 Votes)

Cranberry Oatmeal Bars

Turn to these moist, chewy bars when you want the perfect snack. The dried cranberries add a tangy note that makes them really satisfying...

(1 Votes)

Cool Chocolate Sauce

This recipe makes a great alternative to a hot, fudgy sauce. It is meant to be served after it has cooled completely to room temperature,...

(1 Votes)

Twisted Cookies from the Val d’ Aosta

This light and delicate yeast-risen cookie is a cross between a buttery bread stick and a caramelized puff pastry palmier. Torcettini wer...

(1 Votes)

Pavlova

This delicate meringue cake honors the famous Russian ballerina Anna Pavlova (1882-1931). Pavlova performed in Perth for only one season,...

(1 Votes)

Chocolate Rigo Squares

I know this originally Hungarian cake only in its Viennese form. In Vienna, it is made from two thin layers of chocolate cake with a whip...

(1 Votes)

Blackberry and Apple Pie

Though most of us think of fruit pies as having both a bottom and a top crust, this recipe is for an old-fashioned British pie, usually b...

(1 Votes)

Pear Slices

Fruit slices such as these made with pears are a standard in many pastry shops in France. Sometimes they are made with puff pastry, but t...

(1 Votes)

Spinach, Ham, and Cheese Pie from Milan

In 1988, when I was in Italy doing research for my book Great Italian Desserts, my friend Miriam Brickman joined me for some of the trave...

(1 Votes)

Barbecued Pork Buns

I’m always happy when these appear on a dim sum cart in a teahouse, and I knew I wanted to include them here, though my skill in Chinese ...

(1 Votes)

Viennese Fritters Made from Cream-Puff Dough

Krapfen is a general term encompassing all individual round pastries, whether fried or baked. A Spritz is a squirt; the term refers to th...

(1 Votes)

Orange Poppy Seed Cake

Crunchy poppy seeds and mellow orange flavor complement each other perfectly in this lovely Australian cake.

(1 Votes)

Devil's Food Cake

This recipe comes from Virginia Lo Biondo, my aunt Virginia’s sister-in-law. Mrs. Lo Biondo told me she got the recipe from a neighbor du...

(1 Votes)

Brown Butter-Hazelnut Financier

This traditional french dessert probably got the name financier because of its richness. It is made with an unusual batter in which groun...

(1 Votes)

Strawberry Roulade

This strawberry roll is elegant in appearance but less rich than a roll covered with whipped cream rather than the light meringue.

(1 Votes)

Plain Genoise

This rich, delicate cake forms the basis for many filled, frosted, and glazed cakes. A good plain genoise is hard to beat—it has an elega...

(1 Votes)

Challah

The braided shape of this loaf, used as the Jewish Sabbath and holiday bread, symbolizes the inseparable union of God and man. It is trad...

(1 Votes)

Baguette

This popular bread is what most people think of as “French bread.” These long, crisp, and crusty loaves are beloved and remembered by eve...

(1 Votes)

Apricot Crumb Cake

This good all-purpose crumb cake can be made with any juicy fresh fruit. Try substituting prune plums or pitted cherries for the apricots.

(1 Votes)

Chocolate Chestnut Bûche De Noël

There are many flavor and presentation variations for this traditional French Christmas log. I like this one because the chocolate cake a...

(1 Votes)

Banana Feuilletés with Caramel Sauce

The flavor of bananas macerated in sugar and rum goes perfectly with caramel and buttery puff pastry. All the elements for this may be as...

(1 Votes)

Genoise (and Variations)

This rich, delicate cake forms the basis for many filled, frosted, and glazed cakes. A good plain genoise is hard to beat-it has an elega...

(1 Votes)

Danish Walnut Braid

This large braid is easier and quicker than forming individual Danish pastries. Though the beautifully woven top of the pastry looks comp...

(1 Votes)

Quickest Puff Pastry

Although the standard type of quick puff pastry is not very time-consuming, this version, which uses a food processor to mix and adds a t...

(1 Votes)
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