As the pastry arts become more popular and the restaurant world pays more attention to the end of the meal, ICE’s own Chef Nick Malgieri is staying ahead of the curve. The creator of ICE’s Pastry & Baking Arts program, he has just released a new book, Bake!: Essential Techniques for Perfect Baking that book seizes on this current demand for all things pastry and demystifies baking for anyone hoping to create their own pastry masterpiece.
A true luminary, Chef Nick was the executive pastry chef at Windows on the World and his books include, The Modern Baker, Chocolate, How to Bake, A Baker’s Tour, Perfect Cakes, and Cookies Unlimited. Along the way, he has won IACP cookbook awards, James Beard awards and was twice named one of the Top Ten Pastry Chefs in America by Pastry Art & Design.
Chef Nick’s extensive experience in Europe and America is the basis of ICE’s comprehensive curriculum. Though pastry is exploding now, he has been working, teaching and writing cookbooks for more than 30 years. He said, “When I had a wholesale pastry business in the early ‘80s it was easy to sell to restaurants because nobody had a pastry chef. Pretty soon, fast food joints are going to have pastry chefs.” In his words, as the pastry arts have grown, “People are expecting beautiful desserts. You can find astounding things at commonplace restaurants.”
Chef Nick’s Bake! helps recreate some of these types of amazing treats. The book, “takes the intimidation and imagined difficulty out of baking.” Formatted into 20 short chapters, each chapter of the book opens with an illustrated guide to a technique or exemplary recipe that forms the basis of the rest of the recipes in the chapter. More…