FEB/MARCH COTM - The Modern Baker by Nick Malgieri (all recipe discussions go here)
This is the thread for discussion of all the recipes in The Modern Baker by Nick Maglieri. I list the chapters below. Please indicate the chapter and page number at the beginning of any post about the book.
Ingredients, Equipment,Techniques and Sources
Breads - Yeast-risen, Specialty,Sweet, and Savory)
Savory Tarts and Pies
Sweet Tarts and Pies
Cookies, Bars, Biscotti
Thanks a lot. Oakjoan
I guess I'm the first one to plunge into this book. I made the Three Way Ginger Cookies, thus named because they use fresh ginger, powdered ginger and candied ginger. They are really good. Very crispy and thin. I am a sucker for gingersnaps, even the ones in the box at the supermarket and the ones they sell at our local Indian grocery. Those are called something like McVittie's Ginger Thins or something, anyway, I love them. Very hard to bite.
These are almost ethereal, thin, crispy, buttery and very tasty.
They're also quite easy to make. The only hard part is watching them to make sure they aren't burning. He has you turn the pan around front to back half way through to keep them evenly browned. I found that I made them a bit too big and some ran together. That was not a big problem because they easily snapped apart. They just don't look perfect.
I got the recipe online. I'm pretty sure one can find it by searching for Three-Way Ginger Cookies and Maglieri's Modern Baker.
I'll make these again!