Important Update: 92Y remains open
Does not include service & handling fees, if applicable.
Baking bread is double enjoyment: mixing, kneading, and shaping the dough are relaxing and fun and eating your creations (all better and fresher than most breads you can buy) is the second pleasure.
Join James Beard Award winning author and baking instructor Nick Malgieri for a 3-session class that covers bread basics and 3 delicious variations in each class plus the easy-to-master techniques that will turn you into a great bread baker.
April 5: We’ll cover ingredients and equipment with special emphasis on flour and yeast. Then we’ll prepare Best and Easiest Homemade Bread – made by hand as are the remaining breads in this class. Next up are a delicious Ligurian Focaccia and Rosemary Olive Knots.
April 12: The emphasis this week is on whole grains with Polenta and Parmigiano Bread, Whole Wheat Raisin Walnut bread, and Kyra’s Many-Seed Bread.
April 19: In the concluding class we’ll prepare breads made with a flour-water-yeast sponge or pre-ferment that rises overnight before it’s used in dough. Apulian Olive Bread made with green Cerignola olives, American Pumpernickel Bread (to distinguish it from the German version that’s baked for many hours), and Carole Walter’s Challah.
Class will take place on April 5, 12 and 19 from 6:30-8 pm. Classes will be recorded and will also be available for later viewing by all who register.
Programs taking place online:An access link will be emailed to you after purchase.
Programs taking place in our NYC facilities:Please read our safety guidelines before visiting our building.
Programs taking place online and in our NYC facilities:Please select which experience you wish to participate in when registering. Online participants will be emailed an access link after purchase. In-person participants should read our safety guidelines before attending the program.
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Nick Malgieri is the former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. He is the author of 12 books about baking and desserts, including the recently revised and updated edition of How to Bake (Dover Books, 2018). Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit.
Retired founder of baking programs at the Institute of Culinary ...
Retired founder of baking programs at the Institute of Culinary Education, he was a contributing editor of Dessert Professional, and a frequent contributor to Saveur. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart. Visit Nick’s website at www.nickmalgieri.com.
Photo: Romulo Yanes
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