Last night, pastry chef Tanya and I took off to the Memphis Library for a lecture from noted pastry chef and lousy raconteur Nick Malgieri. I'm not sure if he was in town for the Food Network thing at The Peabody (it would make sense), but he did present a lovely slide show of things Sicilians make with almond paste. Which is to say, everything. He did sign a cookbook for Mom for Christmas (Mom doesn't yet know about the blog, so we're okay), and I felt really comfortable being the only guy there among the housewives.
The bulk of Malgieri's lecture consisted of discourse on the pastries you could buy, which seems a shame. While there's nothing wrong with purchased pastries, they tend towards things that are too complicated to make in small quantities, and are aimed squarely at convenience in volume for the chef. For those of us with wooden spoons for a toolkit, these things are far too time-consuming to work properly, so we stick to pie.
Anyway, much cooler people show up to Alton Brown booksignings. I'm sure I'll get around to that story eventually.
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