Library Notes: June 2017 [New York]

As the weather turns warmer I find myself craving fresh fruits and vegetables more than any other time of the year, and I am always looking for ways to avoid turning on the oven and heating up the kitchen! If you’re like me, you will find plenty of recipe options to do just that right here in the ICC library!

Alice Waters is probably the undisputed queen of highlighting the beauty of seasonal produce. She was smuggling baby greens into the US before they were available in supermarkets and was the first to serve a simple piece of fresh fruit for dessert after a multi-course meal; who better to turn to for fruit advice? Chez Panisse Fruit includes not just recipes but encyclopedic coverage of everything from Apples to Quinces. Each section highlights Waters’ favorite varieties and multiple ways to prepare them. As a bonus, the book also includes some basic recipes you can enhance with your fruit of choice. Try the Chez Panisse take on galette or frangipane then top with your favorite fresh summer fruit. As a bonus, familiarize yourself with Alice Waters and the Chez Panisse story in preparation for her forthcoming memoir, due out this fall!

In Season by Rob Patronite and Robin Raisfeld is the hyper-local source you have always looked for. This compilation of the column by the same name highlights various unique ingredients that can be sourced from New York City Farmers Markets along with flavor profiles, growing season and a recipe contributed by a celebrity chef. So pick up this book to try Daniel Humm’s Strawberry Gazpacho, Jody Williams’s Raw Artichoke Salad or Alex Raij’s Stuffed Avocado Squash.

Instead of being organized by the classic headings of appetizers, entrées and desserts, The Love & Lemons Cookbook by Jeanine Donofrio is divided up by fruit or vegetable! This is ideal for if you receive a CSA share, stop by the Greenmarket to pick up whatever catches your eye or find yourself unexpectedly gifted with a friends’ garden spoils. Simply flip to the section for berries, peppers or summer squash and see what Donofrio recommends. The back contains a great section of recipe variations which offers substitutions and changes depending what you have on hand, for instance, if you are craving pesto but only have mint on hand or if you’re cooking tacos but have some fresh peaches to use up.

If you are a fan of The Smile café, you will love the book Modern Mediterranean by Melia Marden, ICC Alum. If you’re not, then you have probably never been there – and what are you waiting for? It is right down the street from school! Modern Mediterranean is a beautifully designed and photographed book with lots of fresh ideas for how to use produce perfect for summer. Try the tomato, nectarine & mozzarella salad for a modern take on the caprese, grilled corn with lime butter or the rosemary and honey roasted quince. This book is not exclusively fruit and vegetable recipes, but you will find a produce focus in all the recipes included.

So whether you’re planning a fresh summer garden party or just looking to incorporate more produce in your daily dining, check out these books from the ICC library for some new and creative ideas.  To see what ICC is reading, follow us on Instagram: @intlcullibrary.

Library Notes: June 2017 [California]

Written by Savannah Sharrett
ICC Communications Liaison

View the books in our California campus library that will get you in gear for National Fruit & Veggie Month.

The Book of Greens: A Cook’s Compendium by Jenn Louis

Personally, when I think of “greens,” I imagine one of three things: collard, kale, or lettuce. Author, Jenn Louis, a Southern Californian native, comments that although having grown up in an area plentiful with green produce, it wasn’t until she traveled out of the country that she, “was delighted by the number of different varieties of greens in the markets”. She points out that North American diets tend to only include greens as salads and side dishes and shared her discovery that the rest of the world integrates them more fully. Today, in California especially, with the availability of more produce in this farmers market culture, variety is no longer our problem. As many might agree, “learning to buy and cook NEW vegetables can be intimidating”.  The table of contents lists 40 different types of greens, some I had never hear of, like Caltuce, Gai Lan, Mache, Purslane, etc. This book takes each of those and breaks them down, providing background information, what season it grows, how to choose the best quality, how to clean, store, refresh, cook and what to pair it with. Despite the few carefully thought out recipes towards the back, this book is more of an encyclopedia.


The Power of Vegetables! Turbocharged Recipes for Vegetables with Guts by Peter Meehan and the Editors of Lucky Peach

As always, Lucky Peach takes an unorthodox view of matters and I happen to be a huge fan of their style.  Most veggie cookbooks emphasize what’s in season or claim to hold the key to wellness and healthfulness but instead, Meehan states simply, “I wanted weeknight all-caps cooking for people looking to eat more vegetable-centered meals”.  It is interesting to note that although meat is primarily a non-option in this book, these recipes are not prejudiced towards the occasional toss of bacon or the use of anchovies to achieve that umami flavor we are all seeking these days. Although usually very trendy, this time Lucky Peach strays from the ever so popular grain-bowls or egg-on-top-bowls and encourages home cooks to have a broader, more international view of food without overwhelming them. For example, one might try their hand at Gomen Wat, an Ethiopian dish or Sarson Ka Saag, from the Punjab regions of India and Pakistan, and even Quiche Lorraine, a French staple.  One of the most useful parts of this book might be the list of ingredients that will make a home pantry versatile and complete such as miso, bread crumbs, capers, and shitake mushrooms.


On Vegetables by Jeremy Fox

I have definitely heard of the concepts of farm-to-table and nose-to-tail but I never thought about seed-to-stalk vegetable cooking. Author, Jeremy Fox, defines this idea in saying, “if you’re going to kill something, you @&!% better not waste any of it”. He goes further and asks, “what if cooking responsibly isn’t just about honoring things with heartbeats”? The book challenges readers not to take the easiest or standardized approach to cooking but instead to cook intentionally and deliberately; to consider how the dish today carries over to the dish tomorrow. Interestingly, Fox takes the time to explain that he is not a vegetarian nor is his book a guide to being vegetarian, rather it is a manual on how to “eat what is around you”. The onset of the book spends time paying homage to the farmers and farms that provide produce for his restaurant, Rustic Canyon located in Santa Monica, CA. The book then goes on to give tips on storage and purchasing key ingredients. Something can be said to the fact that every recipe is one page with plenty of white-space.

 

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.

photosbyarielle-21

Library Notes: New Books at ICC [October 2016]

The ICC library is continuously growing and evolving. In this new column, we will highlight a few favorites from our new acquisitions shelf.

Sushi Lovers alert! If you loved the documentary Jiro Dreams of Sushi then you are already familiar with Jiro Ono, the brilliant and delicate sushi craftsman. In Sushi Chef Sukiyabashi Jiro by Shinzo Satomi, the reader is welcomed into his kitchen. First published in Japan in 1997, it is only now available in English from translator Rei Perovic. With beautiful color photos as well as maps and diagrams, it is no stretch to call this book a sushi bible. Our own Chef Jeffery Moon loved it and called it the best sushi book he has seen. Satomi digs deeper that simple instruction during his interviews with Jiro providing an insight into his style and philosophy. This book is a must read for aspiring chefs, seafood lovers and Japanese food enthusiasts.

ds3a02171

As the weather starts to turn, we begin craving comfort foods that will fill the house with fragrance and cure an impending cold. The recipes in Small Victories by Julia Turshen fit the bill. Julia’s philosophy is the simpler the better and to grow as a cook and fund success in the kitchen, we must celebrate the small victories – each little step along the way.  While certainly geared toward the home cook, culinary students can take away from this an open minded, expansive approach to recipes. For each included in the book, Julia provides what she calls “Spin-Offs” or variations that completely change the recipe or utilize the ingredients in a whole new way. So whether you are craving Snow-Day Udon Soup  or Chicken + Pea Skillet Pie you will learn several other recipes right along with it. Recommended for simple go-to comfort recipes or novice cooks.

Chef Jose Pizarro owns three Spanish restaurants in London, but instead of creating a book dedicated to one of them, he chose to highlight the cuisine from his favorite city, San Sebastian. The Basque Book by Jose Pizarro is a beautiful colorful celebration of the famed Spanish city and the whole Basque region. All the recipes are labeled either “Pintxos” or “At the Table” – meaning small plates or main dishes.  However, says Jose “Sometimes I just think anything goes.” Dive in for his take on classics such as tortilla and empanada as well as new favorites like Swiss chard stew or chestnut flan. An excellent pick for photography lovers, Spanish food fanatics and fine dining fans.

We have these and many more new books available for check out now in the library. Follow us on Instagram for the most current updates @intlcullibrary

ds3a02311