The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies

I bought this book after checking it out from the library a few times. I wished it had more color photos of the recipes, and I've tried only a few of them in here. But what I do like is that most of the recipes are simplified and easy to make and don't take all day in the kitchen.

I received this book a couple of months ago, arriving at my door when I had a bunch of over-ripe bananas to use. I decided to try the chocolate banana muffin recipe and it is a hit. Wonderful dark chocolate, moist muffins which disappeared before they could cool. I've tried other recipes and all have worked wonderfully. The ingredients and tools are common--mostly usual kitchen and pantry items, the instructions clear and easy to follow, and the photos are beautiful. And these recipes have been formulated for our busy lives---times have been shortened and processes made easier. I can't want to continue with my baking--I want to bake the entire book over the next few months.

I love this book! I first saw it while visiting a friend and loved the recipes in the book. Many with simple ingredients and very informative. A must have for novice and even experienced bakers.

I almost didn't buy this book because the picture on Amazon shows the cake as GREEN. It is really chocolate on the actual cover. I thought that maybe it was one of the outre books of bizarre cakes and I already have a few of them, some of which I will rarely if ever use.. I took a chance as I have several of Nick Malgieri's other books which I love. This book stresses updated methods to take the worry out of baking while cutting the time required for most techniques and recipes. What more could one ask for?

I check out cookbooks from the library and every so often there is a book that is so good I purchase it. This was one.

I travel to eat. I cook to eat. And I bake to eat--often daily, especially since I found this book. This book truly is for "the modern baker."These are quick-to-make recipes, and give directions that yield successful results. All the recipes that I have baked from this book have resulted in the oooohs and aaaahhhs of guests and in the renewal of my gym membership. Nonetheless, I am happy to now make the best focaccia, quick breads, cakes and tarts I've ever eaten.Bring it on, Nick; I'll preheat the oven!

I got this for about $4 and I would gladly have paid more for it. This is my first book by Chef Malgieri and I would be really interested in purchasing more of his work.There are a lot of really creative and easier ways to create baked goods. I was extremely apprehensive about the chocolate cupcakes he has (water in cupcakes?), but I made them for a bridal shower and had 10 different people ask me for the recipe.This cook is definitely a keeper!

After taking this book out from the library, I loved it so much that immediately ordered one from Amazon.

This is one of the best, maybe the best baking book I have purchased over the last years. And I have bought plenty! Everything you think you know, he does quicker and different, but it works perfectly. He challenges your experience, but you can rely on it.I normally make dough for savoury pies with butter, because I don't like the taste of cheaper substitutes like shortening. But he makes it with olive oil and it tastes great, hard crust and with less fat and more healthy than regular butter.He also explains that the all American 7 minutes frosting (on the cover of the book) can be made differently in less time. Other recipes I have tried, but they all failed. His recipe worked spot on. So I can really recommend this one. If you buy one book, it should be this one.

Books was in excellent condition, arrived as promised. What more was there to ask for?