I bake quite a bit but I always have lots more to learn. I loved How to Bake by Nick Malgieri and found a few new tips to try. This would make an amazing gift, especially for a new baker. Great references!

ARC provided by Netgalley in exchange for an honest review.
Rating: 3 Stars
I don't do much baking, but I have a huge fascination with the baking process. I enjoyed How to Bake and the simple laid out recipes. I only wish there were more photos in the book. That's something that I believe is important when it comes to any books that has recipes instructions. It's easier to visually see what you're doing and how it will end up.

Baking was my favorite. This book gives a insight to baking for all baking lovers...........It will be a useful book for beginners too........

Very useful and interesting book. I would like to say I have learned a lot from this book. I can’t wait to use it and try and do it myself now

I attended a cooking class taught by Nick Malgieri when the first edition of this excellent cookbook was released, and have been using it constantly ever since. Malgieri is a charismatic and knowledgable instructor, and impressed everyone in the class. Of course attendees purchased autographed copies ofHow to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory, which, since it was first published in 1995, has become sort of a Bible of baking and is considered a classic in baking circles. This cookbook definitely belongs in every cookbook collection.

Malgieri has included recipes for almost everything that can be baked, and this revised edition has simply updated and modernized the recipes. The recipes are easy-to-follow and turn out picture perfect. Unfortunately, there aren’t very man y pictures of the finished dishes which is the only criticism I have of the cookbook. There are how-to sections giving suggestions on equipment and methods, which are very helpful. There are illustrations throughout showing things like fluting pie shells, forming tarts, piping cookies, and forming a jelly-roll.

The Bread section of this cookbook is especially impressive; there is a vast variety of breads, and they are delicious. Favorites include Chocolate Orange Bread, Swedish Rye Bread, and French Mixed-Grain Bread. There is an excellent recipe for Mary Margaret McBride's Potato Biscuits which are a nice change from plain biscuits. Malgieri also tells how to make English Muffins, Crumpets, and Bagels. There is a chapter on scones, as well as muffins, and even one on low-fat muffins.

After the chapters on basic breads and rolls – both quick breads and yeast breads, Malgieri presents recipes for quiches, pizza rustica and other Italian pies, and sweet and savory tarts. Foccacia, Socca, and pizzas are featured, and they are fabulous. There is a section on pies with recipes and instructions for turning out the perfect pie crust. Fillings include the usual (cherry, apple, peach, etc.) as well as unique flavors. I have made several of his cookies with excellent and delicious results, and his Quickest Puff Pastry recipe is the standard at my house. Of course there is a primer on perfect Croissants and also Danish Pastry. If you want everything on baking in one book, this is definitely the one to have.

Highly recommended, this is a must-have for anyone who bakes.

Special thanks to NetGalley for supplying a review copy of this book.

This updated edition of How to Bake is a compendium of tips, tricks, and approachable instructions for bakers of all levels, from nervous beginners to confident experts looking for a refresher. Would also serve as a handy reference.

How to Bake by Nick Malgieri is another wonderful collection of recipes. I like all of the helpful tips and information at the beginning of each recipe. The cookbook is a good resource for both novice and accomplished bakers. The tart section was my favorite of all. The cookie chapter was a very close second. Nick Malgieri's recipes and techniques are always hits. The easy to follow directions give me confidence to try any recipe.

I am grateful for the opportunity to review Nick Malgieri’s new book. This is a comprehensive baking bible of epic proportions. No Joke. I can not believe the array of recipes included. It’s mind boggling. The writing is easy to understand and the ingredients are typical items I have on hand. I hope the finished product has pictures, which I think are important to any cookbook. This book has simple recipes for the beginner baker and more advanced recipes for the experienced baker.

I have several cookbooks by Nick Malgieri and How to Bake (2018) did not disappoint. I would recommend this cookbook to beginner cooks and bakers without hesitation. Some of the first things I would highlight about this cookbook is the easy, basic instructions on how to make a good pie crust. You will learn how to make pie crust with this cookbook. It’s also easy to navigate, includes interesting reading, and has a lot of simple and sometimes quite basic instruction. A great compliment to any avid cookbook lover and a must-have for every beginner cook and baker.

Fantastic cookbook! When it’s time to bake this cookbook is one you have a permanent place for on your counter. Every recipe is something I’d like to bake. Instructions are precise and the ingredients are easily found. I would have liked some pictures of these amazing treats though.

This book won't win awards for style, and the recipes don't involve pumpkin spice or chia seeds, but after reading this, you will know how to bake, taught by an experienced baking master. I've never read a Nick Malgieri book before, but his name pops up frequently on lists of best baking cookbooks. Within a few pages of this cookbook, I understood why. These aren't just recipes. They are techniques and traditions, all distilled in an accessible book that even a beginner baker could follow with ease.

Are you scared of making pies? I was. Nick Malgieri demystifies the intimidating pie crust and walks you through all the classics. There are basic breads. Basic pizzas. Tarts. Cakes. Everything you'd ever want to learn how to bake compiled into one book. At the end of the recipe, he lists a number of variations that add even more recipes to this giant cookbook. There are tips aplenty, and so many featurettes that focus on honing your baking technique.

However, my personal favorite feature was the little blurbs at the beginning of each recipe. There's a succinct but well-written note before each recipe, such as how certain cookies got their Italian name or why Nick likes to add cornmeal to his version of a particular recipe. I learned so much from reading these alone, as Nick Malgieri is a fountain of baking knowledge, and I really enjoyed all the stories he had to tell about otherwise foreign baked goods.

Due to how comprehensive the book is, there is sadly no room for pictures, not even illustrations. Part of this is also due to when the original form of this book was published. I do miss the giant, glossy, perfectly-styled photos of cookbooks nowadays, but with the number of recipes packed into this tome, I also understand why they made this decision. I guess I'll have to bake everything myself and take my own photos!

I'm so excited to bake from this cookbook. Recipes like chocolate raspberry tart, classic pecan pie, and his family's favorite pizza are all on my to-bake list among many others. He set out with an ambitious goal in mind, and I'd say he achieved it. This updated version is even better, having the benefit of 20+ years of revisions and improvements. This is an essential cookbook for anyone who loves baking or wants to learn how to bake. I know I will be buying my own copy and adding it to my personal bookshelf.

Thank you NetGalley for the opportunity to read and review this book.

I love cookbooks, especially those having to do with baking. I have several of Nick Malgieri’s books.
So, my expectations were high to begin with. I was not disappointed! I have baked for several decades. Just when you think there is nothing new to learn about baking, you can be proven wrong.
This cookbook starts with the basics. Yet, the recipes included vary from simple to the more complicated. I found a new favorite recipe: Lemon Cornmeal Scones with Dried Cherries. I served these to guests and they raved about them.

I’m a cookbook aficionado and have been for decades. In all that time, I’ve rarely found recipes such as are in this book. Recipes, such as Italian Bread and Mince Pie, come with a little bit of history behind them that makes them all the more interesting. The ingredients are not outlandish but ones you’d find in most grocery stores. This cookbook be a great addition to any serious cooks’ repertoire.

How to Bake lives up to its name: the recipes start simple in each chapter and then you build upon techniques and skills as you progress. Everything is laid out simply and without all the superfluous graphic design that can get in the way of easy-to-follow directions. That said, it is rather bland - no pictures or designwork, just straight text.

The book breaks down as follows: Quick Breads, Scones & Muffins/Breads and Rolls/Savory Pastries/Pies/Tarts/Cookies and Small Pastries/Cakes/Puff Pastry and Cream Puff Pastry/Sweet Yeast-Risen Breads and Pastries/Sources of Supply/Metric Equivalents/Bibliography. As you can see, it is mostly breads and pastries. There are many savory (meat) items included in the breads, though.

The introduction is mostly about how to use the book rather than cooking techniques; there are handling directions, some tools/pans discussions, and a list of the essential ingredients for most of the recipes.

Each recipe has a bold font title, spaced ingredient list, tools needs (nice addition!), a short introduction, numbered and short steps, then variations. I especially appreciate the short numbered steps since that makes it as easy as possible to follow the directions. I have a hard time with the cookbooks that use chunky paragraphs for directions - they look great but it is at the expense of utility.

In all, a nice way to get some baking techniques under your belt and to feel more comfortable with cooking. Reviewed from an advance reader copy provided by the publisher.

A baking classic, I'm not sure how I overlooked this book for so long (the first edition of this book was published in 1995 - this is an updated re-release), as it's a fantastic kitchen bible for bakers, from novice to expert. I absolutely recommend it, and am looking forward to trying more and more recipes and tips from Mr. Malgieri. Wonderfully written in a clear and concise manner. A+

This is a comprehensive book on baking just about anything you would want to bake from scones, muffins, tarts, pies and cakes to savory items as well. The instructions are very detailed with lots of helpful hints and diagrams. I wish there were actual photographs of the finished products though. Still, I would recommend this book for a novice interested in honing their craft, but I think a seasoned baker would find it helpful as well. I'm really looking forward to trying several of these recipes.

I love Nick Malgieri and have several of his books. II was very much looking forward to reading this new edition of How to Bake and trying some of the recipes. Unfortunately, Adobe Digital Editions is a horrible reading platform where books don’t download properly half the time and when they do, reading on it is a most frustrating experience. I tried, but it isn’t worth the effort. I am so sorry I will not be able to give this book the proper review it deserves.

Thanks for providing a copy for me to read and evaluate.

So many good recipes from scones to pizza and everything in between. I just hope the finished product has pictures! Cookbooks must have pictures!

How to Bake by Nick Malgieri is a republished work orignally published in 1995. His cookbook has stood the test of time as Malgieri clearly explains the techniques for succesful baking. I loved his cookbook as his recipes are clearly written and the illustrations help explain baking techniques. He has included information on ingredients and how to select the proper baking tools.

You will find the following chapters in his book:

Quick Breads, Scones & Muffins
Breads & Rolls
Savory Pastries
Pies
Tarts
Cookies & Small Pastries
Cakes
Puff Pastry & Cream Puff Pastry
Sweet Yeast-Risen Breads & Pastries

Some of the recipes you'll find include:

Cocoa Quick Bread
Classic Southern Biscuits
Oatmeal Raisin Scones
Cheddar Muffins
Starter Made with Yeast
Best and Easist Home-Baked Bread
Olive Bread
French Mixed-Grain Bread
Yocheved Hirsch's Round Challah
Soft Rolls
Old-Fashioned Chicken Pie
Pepper and Onion Frittata Tart
Neapolitan Ricotta, Mozzarella, and Prosciutto Pie
Scottish Mince Pies
Home-Style Pizza
Easiest Apple Pie
Blueberry Lattice Pie
Once-A-Year Cherry Pie
Butterscotch Cream Pie
Chocolate Almond Spice Cookies
Bernese Hazelnut Gingerbread
Vanilla Sables
Rugelach
Classic White Cake
Moist, Buttery Nut Cake
Angel Food Cake
Butter Almond Financier
Apricot Crumb Cake
Oxford Fruitcake
Lemon Macaroon Cake
Ambrosia Cake
Old-Fashioned Spice Cake with Boiled Icing
Swiss Chocolate Truffle Cake
Chocolate Mousse Cake with Raspberry Eau-De-Vie
Chocolate Souffle Roll
Ganache
Easy Meringue Buttercream
Caramel Pecan Cheesecake
Marbled Cheesecake
Swiss Pretzels
Apple Dumplings
Apple Turnovers
Bistro Apple Tart
Snowballs
Cheese Straws
Easy Food Processor Brioche Loaf
Brioche Bee Sting Cake
Italian Christmas Bread
Irish Yeast-Risen Tea Cake
Chocolate Croissants
Danish Crescents

As you can see there are plenty of recipes in his cookbook. I'm sure the How to Bake cookbook would make an appreciated gift for any baker.

Highly recommend.

Review written after downloading a galley from NetGalley..

I am not a baker. Repeat - I am not a baker. I requested this book to review since it came in time with my trip to London and my new obsession with the Great British Bake Off. I love Dover books since they're simple to use with easy instructions, but I'm disappointed with the lack of photos. I definitely need a visual to compare my dish (and just how imperfect it really is). I'm definitely trying the scone recipes first :D