NEW! Google Custom Search

Loading

Nick Malgieri

MadMom's picture

Nick Malgieri (post #62596)

Has anyone purchased Nick Malgieri's new chocolate cookbook?  I have his baking book, and I like it.  Just curious, as I'm tempted to pick one up at the chocolate class he's teaching, but hate to waste the money if it's horrid.

Things are going to get a lot worse before they get worse.
Lily Tomlin

MEANCHEF's picture

(post #62596, reply #1 of 21)

You love to waste money.  Go for it.

MadMom's picture

(post #62596, reply #2 of 21)

C'mon, big fella...here I'm trying to exercise a wee bit of restraint by at least asking for opinions first...does your comment mean you've tried it and you think it's a waste of money, or just that I like to waste money (which I'd never deny!)?

Things are going to get a lot worse before they get worse.
Lily Tomlin

MEANCHEF's picture

(post #62596, reply #3 of 21)

I don't like him

MadMom's picture

(post #62596, reply #4 of 21)

Well, I shall just tell him you said hi.  (Is he the one chiff doesn't like, either?  or is that Bittman?)

Things are going to get a lot worse before they get worse.
Lily Tomlin

madnoodle's picture

(post #62596, reply #5 of 21)

I don't think anyone particularly cares for Bittman--or at least his assertion that he knows "How to Cook Everything".  I think I remember Cookie saying she wasn't keen on Maglieri's baking book.

Canada:  where different coloured money makes sense.

What if there were no hypothetical questions?

 

MarieLouise's picture

(post #62596, reply #9 of 21)

I like Bittman. I have both his Minimalist Cooks books and faithfully read his NY Times columns. I've gotten some great ideas from him.

chiffonade's picture

(post #62596, reply #8 of 21)

(Is he the one chiff doesn't like, either?  or is that Bittman?)


It's Bittman - I think Cooking Monster doesn't like Malgeri but don't go by me, I have trouble remembering who's a girl and who's a boy.


I don't have the chocolate book but I have others by Malgeri that I like.  Never bought anything by Bittman after How to Cook Everything If You Already Know How To Cook Everything.

*You're a REAL person, eat REAL food."

Chiffonade

Biscuits's picture

(post #62596, reply #6 of 21)

I don't like him


Ditto, in triplicate.  And I might add:  "or his books" to that statement.


 


 


wtf    - Biscuit

Ancora Imparo -

CookiM0nster's picture

(post #62596, reply #10 of 21)

"I don't like him

Ditto, in triplicate. And I might add: "or his books" to that statement."

Ditto in quadruplicate.

Wolvie's picture

(post #62596, reply #11 of 21)

well. I don't need to add my 2 cents - you included me! ;-0


Seriously, Nicky's stuff is questionable.


Nothing valuable can be lost by taking time - Abe Lincoln.

 

MadMom's picture

(post #62596, reply #12 of 21)

Well, what can I say?  I thoroughly enjoyed the class, and was actually impressed with him as an instructor (although his personality is a bit "off-putting" to say the least.)  I can certainly understand why people would not care for him, and perhaps if I knew as much as most of you do, I wouldn't care for him either, but I did feel that I learned several things tonight, enjoyed the class, and...yes, I bought the book.  It was a birthday present, okay? 

Things are going to get a lot worse before they get worse.
Lily Tomlin

MarieLouise's picture

(post #62596, reply #13 of 21)

Biscuits's picture

(post #62596, reply #14 of 21)

I met him once.  Once was enough.  He was an arrogant ####.  Under other circumstances, I would say that MIGHT have something to do with why I don't like him, but honestly, I had his book "How to Bake" or something like that once and after making 3 different things that did NOT turn out well, the interest was over for me.  I have no time for cookbooks or baking books that are filled with recipes that aren't well written or well tested.

 


 


wtf    - Biscuit

Ancora Imparo -

MadMom's picture

(post #62596, reply #16 of 21)

ITA about his personality.  Although, in all fairness, I have to say that if I had been teaching that class last night, I would have thrown a pot at some of the idiots there.  Since there were so many people there (and of course, we all get to sample things) he would usually announce before he started that "I'm making a double batch of this." This one lady had to ask every time "Is the recipe we got a double batch, or a single batch?"  Now, I thought it was a really stupid question the first time she asked it, but it got really really really stupid the second, third, and fourth times. 


Same lady announced that she was told you should "never double a recipe" and asked him if he agreed.  Poor Malgieri just looked at her, like he was surrounded by crazies, and asked "why?"   She responded that it had something to do with baking.  He said that if you double the amount of everything and divide it into two of the same size pans that you would use for the single recipe, what possible difference could it make?  She huffily replied that she had always been told never to double a recipe...you almost had to feel sorry for the guy.  Now, I understand that if you change pan size or the thickness of what you're cooking, etc., that can drastically change a recipe, but I have to agree with him...what's the difference between doubling it and dividing it into two pans as opposed to making it twice and putting it into two pans, as long as it's well mixed? 


The one time I wanted to throw a pan at him was when someone asked where he got the inspiration for his recipes and he swore they were all original...even Julia never claimed that her recipes were original, right?  I think everyone assumes you start off with a basic idea, adapt it, and move on.  Not Nick - he invented chocolate cake.  Oh well.  I did enjoy the class, in spite of the crazies and his abrasive personality, and I do plan on making some of the recipes from the book.  The odd thing was that, although he does have an abrasive personality, he can also be very entertaining, which usually doesn't go along with being arrogant.


Things are going to get a lot worse before they get worse.
Lily Tomlin

CookiM0nster's picture

(post #62596, reply #18 of 21)

MM - ditto what Wolvie said. If it works for you do it. I think if there was ever a topic on which we all agreed the world would stop spinning on it's axis and we would all go flying into outer space. Heck, Wolvie admits to liking the Silver Palatte books and aside from the occasional ribbing we forgive her ;-)

It's just that I've had the same experience as Biscuit when trying to use How to Bake, so I gave up on the guy.

Wolvie's picture

(post #62596, reply #19 of 21)

exactly! I even use flour in cheesecake - oh the horror! ;-0


Nothing valuable can be lost by taking time - Abe Lincoln.


Edited 3/28/2003 5:49:44 AM ET by Wolvie

 

Wolvie's picture

(post #62596, reply #15 of 21)

Hey - everyone is entitled to their own opinion, right? I have just found his recipes to be unreliable, that's all. He is obviously popular, so - most folks must like him!

Nothing valuable can be lost by taking time - Abe Lincoln.

 

Fledge's picture

(post #62596, reply #17 of 21)

glad you had fun.

Ragin Cajun

You don't scare me

I have an African Grey

Jangomango's picture

(post #62596, reply #7 of 21)

His books always seem to have something odd about the recipes. I have the pastry book and while there are some useful things in there, you have to have some idea of what you are doing in the first place.



Example, many people bake pies in metal pans right? Well, right in the beginning of the book - in the intro I think, is a line which says that all recipes are geared to Pyrex glass pans and that if you cook with metal, you should increase the temp by 25 *. Now, who the hell reads the introductions to these books?



However, his sections marked "corrective measures" have proved really valuable. One time his directions saved my separated creme anglais buttercream - it was worth the cost of the book and I was really glad to have it.

jwhattersley's picture

(post #62596, reply #20 of 21)

Wow.  I actually really like Nick Malgieri.  I've never met him nor taken a class with him, but I always like to watch him on TV.  I've tried a couple of recipes from his Food TV appearances, and they turned out fine. 


Juliet

MadMom's picture

(post #62596, reply #21 of 21)

I took one class from him, and IMNSHO he is a pompous a$$.  Someone asked where he got his inspiration for his recipes from and he pointed to his temple and said "All my recipes come from here."  Gimmeabreak...even St. Julia says there is no such thing as an original recipe these days.

Things are going to get a lot worse before they get worse.
Lily Tomlin