技术问答圈
Biography
Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. His latest book is BAKE! Essential Techniques for Perfect Baking (Kyle Books, 2010). He is also the author of (HarperCollins, 1998), winner of an IACP/Julia Child Cookbook Award for best baking book of 1998, voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and included in Food & Wine magazine’s Best of the Best for 1998; and (Macmillan, 1989) followed by Great Italian Desserts (Little, Brown, 1990), and Cookies Unlimited (HarperCollins, 2000), which was nominated for a James Beard Foundation cookbook award and was included in Food & Wine magazine’s Best of the Best for 2000. He is also the author of Perfect Cakes (HarperCollins, 2002), A Baker's Tour (HarperCollins, 2005), which was nominated for a James Beard Foundation award and an IACP award, and Perfect Light Desserts (HarperCollins, 2006), coauthored with David Joachim.
In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.
Malgieri began teaching in the New School Culinary Arts Program in 1979 and in 1981 became chairman of its Baking Department. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant School’s textbook. A founder and owner of the Total Heaven Baking company, Malgieri has served as consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States. He has developed recipes for a variety of food producers, and for Food and Wines From France and A.I.D.I., the Italian Confectionery Industries Association. He also serves as American national spokesperson for the Switzerland Tourism Gastronomy and Wine program.
Currently, Malgieri directs the baking program at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School) and frequently serves as a guest teacher at many cooking schools. Since 1985, he has appeared at culinary events throughout North America, and at the Smithsonian Institution.
Malgieri’s recipes have been published in the Food section and writes a monthly column for Tribune Media Services, which appears in newspapers all over the United States. He has also written for the Chef du Jour, Cook’s Choice, Bakers Dozen, Cooking Live, and Sara's Secrets on the Food Network and appearances with Julia Child on Baking with Julia, as well as with Martha Stewart. He also appeared with Vincent Schiavelli in the PBS series The Chefs of Cucina Amore.
A Certified Culinary Professional and member of the International Association of Culinary Professionals, Malgieri has served as chairman of its certification committee. He is a charter member and formerly on the board of the New York Association of Cooking Teachers and 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.
Recipes
Breads
Crisp Cornmeal Flatbread
Focaccia
Focaccia alla Barese (Christmas Eve Onion Pie from Bari)
Focaccia alla Novese (Focaccia from Nove Ligure)
Krentenbollen (Dutch Currant Rolls)
Rosemary Focaccia
Rosemary Olive Knots
Cakes
Apricot Crumb Cake
Batch Cake
Bûche de Noël
Lemon Buttermilk Poundcake
Chocolate Ginger Pound Cake
Chocolate Raspberry Cream Cake
Coconut Raspberry Layer Cake
Dutch Apple Cake (Appelgebak)
Fruit Financier
Ginger Pound Cake with Lemon Glaze
Lemon-Scented White Cake with Milk Chocolate Frosting
From Perfect Light Desserts By Nick Malgieri And David Joachim
Wiener Mandelcremetorte (Viennese Almond and Cream Layer Cake)
Melissa's Chocolate Pecan Cake
Milk Chocolate Mousse Cake
Oxford Fruitcake
Pastel de Tres Leches (“Three Milks” Cake from Mexico)
Peach Upside-Down Cake
Prinsessens Kramkake (Princess Cream Cake)
Sachertorte (Austrian Chocolate Cake from the Hotel Sacher)
Sour Cream Coffee Cake
Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Trionfo di Gola al Cioccolato (Sicilian Chocolate and Pistachio “Triumph of Gluttony” Cake)
Torta di Nocciole alla Veronese (Hazelnut Cake from Verona)
Rum-Scented Marble Cake
Cookies, Bars and Biscotti
Honey Peanut Wafers
Gingery Macadamia Biscotti
Bunuelos de Cordoba (Spanish Fritters)
Old-fashioned Buttercrunch
Cantuccini: Classic Tuscan Biscotti
Peppery Chocolate Sablés
Cranberry Oatmeal Bars
Gingerbread People
Infasciadedde
Jan Hagel (Spicy Almond-Studded Dutch Shortbreads)
Krumiri (Piemontese Cornmeal Cookies)
Milk Chocolate Biscotti
Pleyels (French Chocolate Almond Cakes)
Scottish Shortbread
Tan Fingers
Taralli Dolci di Pasqua (Sweet Easter Taralli)
Vanillekipferl (Viennese Vanilla Crescents)
Visitandines de Lorraine Little "Visitation" Cakes from Lorraine
West Tenth Street Brownies
X Cookies
Quick Breads
Chocolate Spice Bread
Darina Allen's Soda Bread
Banana Loaf Cake
Lemon Cornmeal Scones with Dried Cherries
Mrs. MacNab's Scones
Phyllis Vaccarelli's Pumpkin Pecan Loaf Cake
Best Strawberry Shortcake
Savory Specialties
Tomato and Cantal Tart
Basler Kaeswaie (Cheese Tart from Basel)
Casatelli Rustici (Pizza Rustica Turnovers)
Pizza Chiena (Neapolitan Meat and Cheese Pie)
Pizza Rustica alla Milanese
Pizza Rustica alla Napoletana
Torta Verde
Sausage Rolls
Sweet Tarts and Pies
Jo Bettoja’s Roman Ricotta Tart
Chocolate Mascarpone Tart with Chocolate Decoration
Tarte au Chocolat et aux Noix à l’Orange (Chocolate Walnut Tart Scented with Orange)
Swiss Easter Rice Tart
Engadiner Nusstorte
Fanchonette (Meringue Tart with Apricot and Raspberry Preserves)
Hasselnusstorte (Austrian “Tender” Tart)
Tarte au Citron à la Niçoise Niçoise Lemon Tart
Lemony Cheese Tart with Sour Cream Glaze
Neapolitan Easter Pie
Zwetschenkuechen: Plum Tart
Pumpkin Pecan Buttermilk Tart with Cinnamon Whipped Cream
Stephanie Alexander's Quince Tart
Torta di Ricotta Romana: Roman Ricotta Tart
Sour Cream Apple Pie
Strawberry Almond Tart
Tarte Tatin
Tortelli di Mandorle e Pignoli alla Romana (Almond and Pine Nut Tartlets from Rome)
Trifles, Puddings, Mousses, and Compotes
Old-Fashioned Apple Charlotte
Apple and Gingerbread Trifle
Baked Mango Pudding
Easy Chocolate Mousse
Baked Indian Pudding
Baked Peaches with Macaroon Filling
Frozen Raspberry Mousse
Strawberry Rhubarb Compote with Sugared Pecans
Swiss Chocolate Mousse
Yeast-risen Specialties, Sweet and Savory
Babka (Yeast-Risen Coffee Cake from Poland)
Cramique (Raisin Breakfast Bread)
Norwegian Cinnamon Rolls
Petits Pains aux Amandes (Swiss Almond Buns)
http://www.nickmalgieri.com
食谱
面包
麦片Flatbread脆
Focaccia
(圣诞节前夕Barese Focaccia真主安拉的洋葱馅饼从巴里)
Focaccia真主安拉Novese(Focaccia Ligure从小说)
Krentenbollen(荷兰醋栗滚)
迷迭香Focaccia
迷迭香橄榄结
蛋糕
杏团块状蛋糕
批量蛋糕
Bû车婉婉德Noël;
Poundcake柠檬白脱奶
姜磅巧克力蛋糕
巧克力覆盆子奶油蛋糕
椰子梅子色层蛋糕
荷兰苹果饼(Appelgebak)
水果的金融家
姜磅蛋糕用柠檬果冻
不等的白色蛋糕和牛奶巧克力糖霜
光从完美甜点由尼克Malgieri大卫来自
(维也纳香肠Mandelcremetorte杏仁和奶油夹心蛋糕)
梅利莎的巧克力焙烤蛋糕
牛奶巧克力慕斯蛋糕
牛津的水果蛋糕
德很Leches轻淡柔和的“三个牛奶“蛋糕(从墨西哥)
桃上下翻飞的蛋糕
Prinsessens Kramkake(公主奶油蛋糕)
Sachertorte(奥地利巧克力蛋糕从酒店Sacher)
酸奶油咖啡蛋糕
Schwarzwalder(黑森林蛋糕Kirschtorte樱桃)
迪Gola Trionfo西西里的巧克力和铝Cioccolato Pistachio(暴食的“蛋糕”的胜利)
迪Nocciole真主安拉Torta丁(榛实蛋糕从维罗纳)
Rum-Scented大理石蛋糕
酒吧和Biscotti饼干,
蜂蜜花生薄饼
Biscotti Gingery夏威夷
Fritters Bunuelos·德·科尔多巴(西班牙)
老式的Buttercrunch
托斯卡纳Biscotti Cantuccini:经典
胡椒的巧克力外衣
蔓越莓麦片条
姜饼人
Infasciadedde
哈格尔(1)Almond-Studded荷兰Shortbreads辣
Krumiri(Piemontese麦片饼干)
牛奶巧克力Biscotti
Pleyels(法国巧克力杏仁饼)
苏格兰提交的
棕褐色的手指
迪Pasqua Taralli Dolci复活节Taralli(甜)
Vanillekipferl(维也纳香草新月形的)
Visitandines德洛林少了“探访“蛋糕从洛林
十街,拌入西
X饼干
快速面包
巧克力香料的面包
Darina艾伦的苏打面包
香蕉面包蛋糕
柠檬麦片烤饼干樱桃
夫人MacNab的
传记
尼克Malgieri,前执行官糕点师傅在窗户在这世界上,是1996年inductee进人的食品和饮料在美国。他最新的书是烤!基本技术,完美的烘烤(凯尔书2010)。他还创作(HarperCollins,1998)的获胜者,一个IACP /朱莉娅孩子食谱获最佳烘烤的书,1998年投票书在世界上最好的巧克力1998年沙龙Gourmand杜Livre国际,包括在食品和葡萄酒杂志的最优秀的为1998;(麦克米伦先生1989年),紧随其后的是很好的意大利餐后甜点(小、棕色、1990年),和饼干,2000(HarperCollins无限),其被提名角逐詹姆斯胡子基金会食谱奖和被包括在食品和葡萄酒杂志的最优秀的为2000年。他还创作完美的蛋糕,2002),页(HarperCollins HarperCollins面包师的旅游(2005年),其被提名角逐詹姆斯胡子基金奖得主和一个IACP奖项,餐后甜点(HarperCollins完美的光,2006年8月),coauthored来自与大卫。
在1998年和1999年,他获得了10个最好的糕点师在美国被Chocolatier和糕点艺术与设计杂志。烹饪学院的毕业生的美洲的时候,他在瑞士和随后的学徒受雇于酒店德巴黎,体育俱乐部在蒙特卡罗,储备德比柳在法国。他是在纽约助理糕点师傅在华德福就在潘尼;行政总厨,韦伯,天安保险股份有限公司董事会糕点师傅在房间,一个私人俱乐部。
开始教学Malgieri到新学校的烹饪艺术项目在1979年和1981年成为主席的烘焙部门。他开发了一套专业的烘焙课程,教导为纽约的餐馆里烘烤部分学校和执笔餐厅的学校的教科书。创始人和所有者的公司,Malgieri烘焙总天上Inhilco一直担任顾问有限公司、餐馆和糕点店在整个美国。他已经养成了r
:victory::victory::victory::victory:
看帖顶帖这是必须滴!
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