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February-March DESSERT COOKBOOKS OF THE MONTH: The Art and Soul of Baking by Cindy Mushet and The Modern Baker by Nick Maglieri

February-March DESSERT COOKBOOKS OF THE MONTH: The Art and Soul of Baking by Cindy Mushet and The Modern Baker by Nick Maglieri. Both these books got about the same number of votes, so I decided to put them both into the mix for the next 2 months.

Instead of having lots of separate threads for the books, I’ve decided to make just 2, one for each book. This will be a bit more work for the posters, but if we all remember to list the Chapter and page number after identifying the recipe, things will go smoothly. Sounds better to me than having 10 or so separate threads.

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  1. just bought Modern Baker....new to this...how does participating work?

    5 Replies
    1. re: foufou

      It's pretty easy: you cook, you taste, you tell us about it. And if you're of a mind to, you post photos, too.

      Here's a link to COTM threads since it was first started more than two years ago now. Take a look through some of those threads and you'll get the gist immediately. It's all very informal. The one thing most posts have in common (other than mentioning whether or not they liked the dish) is to note any changes made to the original recipe and any changes you might want to make in the future.

      Welcome, and have fun baking!

      1. re: JoanN

        Thanks for the info provision, JN!

        Foufou: There are actually 2 threads here on Chowhound Home Cooking, one is for general cooking (COTM), lasting for one month periods, and this one is for dessert cookbooks (DCOTM), lasting for 2 month periods. It is a very good idea to look up previous postings to get an idea of what the discussions are like and what's important to include in your post - besides the chapter, page number and name of the recipe.

        I think you'll find this is fun and informative. There are often tips about locating unusual ingredients or a favorite paprika or vanilla, etc.

        Here's the Dessert Cookbook of the Month link: user:oakjoan title:dessert (cut and paste into the Search This Board section). This should get you to all the prior threads in the DCOTM. Thanks to MMR for clueing me in!

        Welcome!

          1. re: MMRuth

            Ooops. Forgot to paste. Thanks, MMRuth.

        1. Is anyone aware of any recipes from these books that are online? (Conserving pennies if possible.)

          11 Replies
          1. re: karykat

            Lots of recipes on his Web site, but he doesn't say where they come from.

            http://www.nickmalgieri.com/index.html

            1. re: karykat

              I don't have either of these books, but I'm just about to try the Three Way Gingersnaps I found online. The recipe says "Adapted from The Modern Baker by Nick Maglieri". I've used only online recipes several times when I didn't want to buy the book and my library didn't carry it.

              I'll try to post some and would ask that others who find recipes do so as well. Let's post them on this main thread as it stays in one place during the whole period (Feb/March).

              Below are links to 2 sites that have recipes from each of the books this month.

              http://www.andrewsmcmeel.com/baking/i...

              http://www.gather.com/free+online+rec...

              1. re: oakjoan

                Excellent. Thanks JoanN and oakjoan. I'll look at these.

                1. re: oakjoan

                  "Here's a site with a bunch of recipes from the book:

                  Here's a site (from Gourmet, I think) which features some recipes from The Art and Soul of Baking - the other DCOTM."

                  I'm confused, Joan. Did you forget to post the links that go with these?

                  1. re: Caitlin McGrath

                    I only posted 2 (count em) 2 threads. One for each book, with an explanation and list of the chapters. With such a low turnout lately, it seemed overkill to post one thread for each chapter of each book.

                    1. re: oakjoan

                      I believe Caitlin was referring to your post above ( http://chowhound.chow.com/topics/5945... ) with links to recipes from each of the books and not to the master links. In the post above you say "Here's a site . . ." and "Here's a site . . ." and " . . . these next 2 . . ." which reads as though you meant to post 4 (count em 4) links. :->

                      1. re: JoanN

                        Yes, that's exactly what I meant, JoanN.

                        1. re: Caitlin McGrath

                          Caitlin and Joan N:

                          I've sent a message to the moderators to change the above message. It did sound confusing. I should have put the first link under the first message and the 2d under the 2d.

                          Sorry for bleariness.

                          1. re: oakjoan

                            No problem, thanks for clarifying, and for finding those links!

                  2. re: karykat

                    Sur La table web site has some recipes from the Art and Soul of Baking on its web site

                  3. As an FYI, it's Malgieri, not Maglieri.

                    1 Reply
                    1. re: Den

                      Yeah, Den, I know. I perpetrated that typo throughout the DCOTM thread and the moderators corrected it whenever they had time to do so.

                      I was an Italian minor in university and am programmed to see it as GLIE instead of LGIE.