Nick Malgieri

Nick Malgieri is an American pastry chef and author.[1][2][3]

His book Dough: Simple Contemporary Bread by Nick Malgieri was the recipient of the 2006 James Beard award in the Baking and Desserts category.[4]

He was the first chef to teach a workshop at the James Beard Foundation headquarters.[5]

He is a former teacher at the Institute of Culinary Education.[6]

Early life and education

Malgieri went to Seton Hall University and the Culinary Institute of America.[7]

Books
  • Nick Malgieri's Bread[8]
  • How to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory (revised 2018)[9]
  • Nick Malgieri's Pastry
  • BAKE!: Essential Techniques for Perfect Baking
  • The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies[10]
  • Perfect Light Desserts
  • A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World
  • Perfect Cakes
  • Cookies Unlimited
  • Nick Malgieri's Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques
  • Chocolate: From Simple Cookies to Extravagant Showstoppers[11][12]
  • How to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory
  • Great Italian Desserts

References
  1. "American master pastry chef Nick Malgieri loves calamansi". 2 August 2018.
  2. "Nick Malgieri: A date with a pastry chef". August 2018.
  3. "The Best Cake Pans". The New York Times. 17 November 2020.
  4. "Nick Malgieri: A date with a pastry chef". August 2018.
  5. C; Sagon, y (April 24, 1996). "A DISH OF CONTROVERSY". The Washington Post. ISSN 0190-8286. Archived from the original on May 19, 2021. Retrieved May 18, 2021.
  6. Fabricant, Florence (19 January 2021). "The Sweet Secrets of Chocolate Revealed". The New York Times.
  7. "Recreational Cooking Class Chefs at the Institute of Culinary Education".
  8. "Cookbook review: 'Nick Malgieri's Bread'". 21 January 2013.
  9. Sedgwick, Stephanie Witt (October 25, 1995). "FROM ONE-POT CAKES TO ESPRESSO-MASCARPONE". The Washington Post. ISSN 0190-8286. Archived from the original on May 19, 2021. Retrieved May 18, 2021.
  10. Bittman, Mark (October 24, 2008). "A Baking Book With Delicious Photos". Diner's Journal. The New York Times. Archived from the original on October 23, 2020. Retrieved May 18, 2021.
  11. Frost, Polly (21 October 1998). "BY THE BOOK; Casting Chocolate as Sophisticate". The New York Times.
  12. "ON THE BOOKSHELF". The Washington Post. March 24, 1999. ISSN 0190-8286. Archived from the original on May 19, 2021. Retrieved May 18, 2021.


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