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Nick Malgieri, Pastry--Foolproof Recipes for the Home Cook.


Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”


 "Whenever you are feeling down, bake something--you'll feel better," says  Nick Malgieri, who, just in time for the holidays, has released a new cookbook, simply titled  Pastry--Foolproof Recipes for the Home Cook.

This is the time of the year when we are most interested in pies and tarts and in his new book Nick has  taken the fear out of making pastry dough with what he calls a whole new generation of doughs and techniques to roll them into perfect pies and tarts.


There are over 125 recipes in Nick Malgieri's Pastry along with beautiful photographs-- pies, cobblers and crisps; and tarts; strudels, puff pastries, including those with cream, and brioche. This book is destined to become the new definitive pastry bible.  

Nick has been at the pastry game for decades. He's been teaching classes on the topic all over the country for nearly 20 years. He is currently director of the baking program at The Institute of Culinary Education in New York City, and is the author of 12 cookbooks. Nick was the pastry chef at Window’s On The World restaurant, and recently voted one of the Ten Best Pastry Chefs in America by  Pastry Art and Design and  Chocolatier magazines.  


Click here  for Nick Malgieri's fabulous Raspberry Cream Pie