Library Notes California – April 2017

Written by: Savannah Sharrett
California Campus | Communications Liaison

April is all about Health and Nutrition! There’s no one diet that is right for everyone, so it’s important to follow a healthful eating plan that’s packed with tasty foods and that keeps your unique lifestyle in mind. Chefs and all culinary professionals have the ability to not only bring joy by means of taste, but they can also improve the lives of their customers and their community!


The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas with Dr. Bradly Jacobs

The preface written by Dr. Jacobs and Amanda Haas personal story sets a tone of honesty. Dr. Jacobs notes that although being a Stanford Medical School Graduate, he had learned to apply a balance of conventional medical therapies alternative medicine therapies, and lifestyle therapies. In his 15 years of experience, he realized that there are many modifiable factors he calls, “upstream events,” that occur before a person seeks out medical treatment. Author Amanda Hass shares the story of her personal struggle with health issues and her understanding of what inflammation really means. As Culinary Director for Williams-Sonoma and professional cook, Amanda shares her realization that she should have realized the connection between what she ate and how she felt sooner. What stands out most in this book is the detailed yet clear list of foods that contribute to more or less inflammation in the body. Together, Amanda and Dr. Jacobs put together a cookbook that makes the simple the connection between our diet and our overall well-being.


ca-library-notes-04-2017-books-2The Cancer-Fighting Kitchen, Second Edition: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz

In the foreword, Author Rebecca Katz uses a simple simile to help readers understand the impact thoughtful eating habits when one is dealing with cancer. She explains, “cancer is like a weed in the body’s garden”, and her job, “is to work with their garden to make its solid as inhospitable as possible to the growth and spread of the weed”.  This book addresses not only those currently going through the cancer treatment process but also those who may be in a care-takers position. Rebecca encourages readers to use her book as a toolbox full of ideas that make eating and cooking less stressful during a time one may be feeling overwhelmed and most definitely fatigued. One thing that stands out the most in the book is the index of recipes organized according to side effects.


Good Clean Food: Super Simple Plant-Based Recipes for Every Day by Lily Kunin

This book is an excellent example how a social media account can lead to bigger things. Lily Kunin, Health Coach, and Instagram-er turned cookbook Author, writes from personal experience dealing with migraine headaches that severely affected her life. She shares with readers how she discovered, “the connection between what [she] put in her body and how it made [her] feel”. Lily admits at the onset of her book that everyone will have different needs and will have different experiences when it comes to health and nutrition. With this in mind, the contents of her book are divided into 6 major sections focusing on a variety of needs whether it’s detoxing with a “super green smoothie” and  “mom’s minestrone” or restoring with a “smashed avocado toast” and “red lentil earth curry”. What makes her book unique is that she not only created a repertoire of delicious meal ideas but she also touches on natural beauty tips such as her recipe for a “coconut coffee body scrub” or a “brightening free tea face mask”.


Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton

Realizing that not everyone has time or interest in combing through their local grocery store or farmers market for special ingredients, Sarah Britton creatively shows readers how to put together nourishing meals with ingredients they may already have at home. She teaches home cooks how to start with basic concepts and build up with her Building Block chart. She also spends time explain methods that increase flavor without the use of extra equipment or a long list of ingredients.


Deliciously Ella Every Day: Quick and Easy Recipes for Gluten-Free Snacks, Packed Lunches and Simple Meals by Ella Woodward

Another success story from someone who worked through a personal heath obstacle. Author Ella Woodward emphasizes that, with a little organization, “taking care of yourself is much easier that you think”. For readers with busy lives, Ella includes a section of on-the-go recipes that will help you keep the focus on health even though you may have limited time. In the introduction, she includes tips on advance preparation, storage solutions, creating a well stocked and diverse pantry. One section that I look forward to trying personally is her list of soothing drinks such as her “warm beet and apple juice” or her “warming turmeric tonic”. This book is not only practical and useful recipe ideas but also packed with gorgeous photos.


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Library Notes: Women’s History Month [March 2017]

Written by Sara Quiroz
ICC Librarian

In honor of Women’s History Month, we are highlighting several female authors from our collection.

Women Chefs of New York by Nadia Armugam profiles some of the biggest chefs in the city, including alums Jean Adamson and Christina Tosi. Each profile includes a personal history of the chef, info about where they are cooking now and several of their favorite recipes. Try out some diverse and tasty dishes from your favorite female fronted kitchens such as rabbit stroganoff, smoked duck soba and peaches and cream cookies. The recipes included are as unique as the stories of the women behind them.

photosbyarielle-20Cooking without Borders by Anita Lo “Food, like language, is constantly evolving. It is a living entity that grows and changes at each individual stove-top, at the hands of cooks across the globe,” so says Anita Lo in the introduction to this beautiful cookbook. To call her style fusion cuisine is an oversimplification because, as she says, all cuisine is fusion. Every style of cooking is influenced by others as cuisine truly knows no borders.  Check out her beautifully designed book for recipes like foie gras soup dumplings, braised pork cheeks in caramel and crisp warm sesame mocha.  Anita will also be speaking on our upcoming Food for Thought panel.

Mastering My Mistakes in the Kitchen by Dana Cowin
Longtime editor of Food & Wine, it was a shameful secret that Dana Cowin could not cook. She decided to up her game and learn from the pros – including ICC Deans Jacques Pepin, Jose Andres and Cesare Casella as well as alumni David Chang , Dan Barber and Zak Pelaccio. The book is fun and approachable for the new cook but seasoned foodies will love it for the insider secrets of their favorite chefs. Did you know Chef Cesare Casella freezes his cooked beans in their liquid? Mario Batali cuts up overcooked pasta, breads and fries it. These and many more tips and tricks from great chefs in addition to approachable yet unique recipes (hello Jerk Lamb!) are all included in Mastering My Mistakes in the Kitchen. Dana will be moderating our upcoming food for thought panel.

Four Kitchens by Lauren Shockey Have you ever dreamed of living around the world? Alum Lauren Shockey did just that. After completing her culinary education she went to work in kitchens in New York, Hanoi, Tel Aviv and Paris. Interspersed with her grand adventure are recipes inspired by each city. An ode to life on the line, Lauren shows that no matter how different we may be, there is always common ground in the kitchen.

Girl Hunter by Georgia Pellegrini
Part memoir and part how to guide, Girl Hunter chronicles Georgia Pellegrini’s experience learning how to hunt and all the characters she met along the way. It also includes multiple recipes, from whiskey glazed turkey breast to squirrel dumplings. She also includes helpful charts of game meat characteristics and which substitutions will be successful in the recipes and useful equipment for the haute cuisine hunter.

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