Library Notes: The Cookie Books – May 2017 [New York]

It’s almost time for the Cookie Games, the annual competition where Pastry and Culinary Students compete for celebrity judge votes and an audience favorite. The rules are simple, choose an inspirational country of origin and bake four dozen cookies, but sometimes the inspiration is not so simple. That’s why here in the ICC Library we have a great selection of cookie books to help you develop your recipe. Stop by and take a look!

Celebrity judge Dorie Greenspan knows cookies, she just released the James Beard Award-winning Dorie’s Cookies last year! This book covers classics like chocolate chip and macrons, but she also developed unique recipes such as Moroccan semolina cookies and chocolate olive cookies. With such a wide and unusual variety of cookies, it is no wonder the book is award-winning. Beyond the great recipes, Dorie covers solid tips and techniques of cookie making that will help the newbie and improve seasoned bakers.

The Gourmet Cookie Book is like a primer on the history of the United States through cookies. The book compiled the best recipe from the magazine each year from 1941 through 2009. You can see how tastes, skills, and techniques changed over time and the influences of different events throughout history.  For instance, cinnamon sugar crisps of 1944 were selected because they could be sent in parcels to troops. By the 1970’s the food processor was introduced and cookie recipes such as Kourambiedes or Greek Butter Cookies proliferated.

With a foreword from Dean Jacque Torres, you know Milk & Cookies is going to cover plenty of chocolate, and you know it’s going to be a great book. Tina Casaceli does indeed include recipes for double chocolate chip mint cookies and coconut macaroons (dipped in chocolate) but she also features cookies with baked chow mein and honey lavender shortbread. The book is divided by base dough, be it vanilla, oatmeal or peanut butter. Each chapter then offers multiple variations on that base, perfect if you need guidance on how to tweak a recipe you already have to make it, even more, competition worthy!

If you are curious which cookies are favored in the kitchens of your favorite restaurants, check out One Sweet Cookie from Tracey Zaber.  Chefs from such celebrated restaurants as Eleven Madison Park, Blue Hill at Stone Barns and Le Bernadain all contribute recipes. Even our very own deans, Alain Sailhac, Andre Soltner and Jacques Torres submitted their picks for the favorite cookie. So, what do they choose? Well, you will just have to come and borrow the book to find out.

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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