Pastry Chef/Author Nick Malgieri Speaks At Ocean County Library

TOMS RIVER—Pastry chef and author Nick Malgieri will speak at the Ocean County Library Stafford Branch (129 N. Main Street, Manahawkin) Thursday, December 18 at 7 p.m. about his new book “Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook.”

Over the years master baker Malgieri has shared many pastry dough recipes, from ridiculously easy (mix with a fork and press into the pan) to quite elaborate (classic puff pastry, croissants, etc.). In this new book, he gives you a range of all types of doughs, step-by-step photos about how to prepare them and also how to roll them, shape them, and bake them. If you have a bad case of “fear of pastry” or “fear of rolling” he can promise you that if you follow the simple instructions here you’ll be able to tackle any pastry project you like. Starting off as usual with a quick tutorial on ingredients and equipment, Malgieri then delves into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels, puff pastries, including those with cream, and brioche. So whether you’re looking for a Summer Vegetable Lattice Pie, Salted Cashew Caramel Chocolate Tartlets, Petit Choux aux Cafe, a Raspberry Brioche Shortcake, or a French Lemon Meringue Tart, Nick promises you perfect results every time.

With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, and beautifully photographed by former Gourmet magazine photographer Romulo Yanes with former Gourmet magazine food stylist Paul Grimes, Nick Malgieri’s Pastry is the new definitive pastry bible.

Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. A Certified Culinary Professional and member of the International Association of Culinary Professionals, Malgieri has served as chairman of its certification committee. He has been a member of the Board of Trustees of the IACP culinary trust. A founder and member of Bakers Dozen East, he also holds membership in the Federazione Italiana dei Cuochi, the Amicale Culinaire de Monaco, and the Société Culinaire Philanthropique de New York. In 2003 he was made a Chevalier de l’Ordre de la Channe du Valais for his efforts in promoting Swiss gastronomy and culture in the United States, and in March 2006 he received the Philadelphia Toque Award for exceptional achievement in culinary writing and accomplishments.

This program is free and open to the public. To register, visit the library’s website (www.theoceancountylibrary.org) or call the branch at (609) 597-3381.

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