Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is the founder of baking programs at the Institute of Culinary Education in New York City. He is the author of 'Pastry,' 'Bread', and 10 other cookbooks, including the James Beard winner How to 'Bake' and the IACP/Julia Child Cookbook award-winner 'Chocolate'. Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He is a contributing editor of Dessert Professional and Passport magazines. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart.
Did you see our feature in which the Italian-American baker sets out his checklist for foolproof holiday cookies? Here are a dozen of Nick's absolute favorite cookie recipes. Want even more options? Try searching ckbk for holiday cookie recipes...
Nick Malgieri, baker and former executive pastry chef at Windows on the World, is the James Beard Award-winning author of numerous bestselling cookbooks which are now available on ckbk. With the holiday season approaching, we asked Nick to share his top tips for baking successful holiday cookies.
Nick Malgieri is a baking expert and a true master of his craft. He has a long line of bestsellers under his belt, many of which are available now, or coming soon on ckbk. We met Malgieri to look back on an exceptional career and find out how he was able to throw off the early trauma of writing and discover his own style.
With the recent addition of titles such as Bien Cuit and Josey Baker Bread, ckbk’s bread-baking collection now numbers a neat baker’s dozen. The collection covers everything from books for budding bakers, to works aimed at baking pros, plus beautifully photographed recipe collections inspired by bakeries around the world.