How to Bake: The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory by Nick Malgieri is a comprehensive baking reference covering more than 400 recipes and a wide range of professional and home-baking techniques. Originally published in 1995 by William Morrow, the book won the James Beard Foundation Award for Best Baking Book. A revised and updated Dover edition was released in 2018.

The book covers breads, rolls, biscuits, muffins, scones, cakes, cookies, brownies, macarons, rugelach, pies, tarts, puff pastry, cream-puff pastry, pizzas, and both sweet and savory pastries. Malgieri presents recipes progressively, moving from simpler preparations to more complex baking projects, while explaining techniques and showing what doughs and batters should look like at different stages.

Beyond recipes, the book functions as a practical baking techniques manual, with guidance on ingredients, equipment, pastry bags, cake and pie toppings, decoration, and recipe variations. The revised edition also incorporates updated ingredients, equipment, and recipes, including a new section on sourdough. It is particularly useful for beginners who want structured instruction as well as experienced bakers looking for a broad reference work.