OOoooohh!! Lookee! Lookee!!
This is one of the nominees for this year's James Beard Foundation
Cookbook Awards! 
Here's the write-up in Amazon.com :
"Nick Malgieri, James Beard Award-winning author of How to Bake, is
first and foremost a teacher. He directs the baking program at New
York City's Institute of Culinary Education, so he knows the
questions before they are asked--a neat trick when you sit down to
write a cookbook for a general audience. With A Baker's Tour
Malgieri presents over 100 recipes for breads, cookies, cakes, pies
and tarts, puff, savory, and fried pastry, even dim sum from around
the world. What might normally be an alarming proposition, baking
the unfamiliar in an American kitchen, becomes a journey of
discovery in Malgieri's capable hands. He answers the questions
before they are asked.
A Baker's Tour is divided into chapters based on the kind of
baking, not the country of origin. After brief words on ingredients
and equipment that will come in handy, Malgieri opens with Breads
followed by Yeast-Risen Cakes, Cookies, Cakes, Pies and Tarts,
Savory Pastries, Puff Pastry, Strudel and Filo Dough, and finally
Fried Pastries.
You'll find Ligurian Focaccia you can bake in your oven, not a
wood-fired brick behomoth, or Naan for the oven or grill for those
who don't have a tandoori oven at home. Prune-Filled Buns, kolache,
from eastern Europe and Honey Cakes from western Europe shouldn't
be overlooked. Norway's Princess Cream Cake demands an exercise
regimen all its own. Egypt's Spicy Meat Pie in a Filo Crust with
Yogurt Sauce is as captivating as China's Barbecue Pork Buns (cha
shao bao).
There's a world of baking between the covers of A Baker's Tour.
Your tastebud-driven curiosity is your passport. Let Nick Malgieri
be your guide. --Schuyler Ingle
Sounds like a really good cookbook! 
