Written by: Kate Heenan
ICC Library Intern
Adventures of Fat Rice
Fans of restaurant cook books and graphic novels alike, check out our new book The Adventures of Fat Rice. Conlon, Lo and Amano put together some of the favorite recipes from the Chicago restaurant, Fat Rice, with a focus on Macanese food. The book itself is put together like an omnibus of a comic series. The chapters include 100 recipes spanning from pickles and preserves and appetizers to desserts with a helpful building blocks chapter included at the end. Each chapter not only offers up some great recipes or “adventures”, but incredible graphics, photographs and theories about etymology and origin of the dishes included. Be sure to check out all the adventures The Adventures of Fat Rice has to offer from the Asparagus Invasion to Attack of the Chili Clam.
Ferment, Pickle, Dry
Ferment, Pickle, Dry: Ancient Methods, Modern Meals by Simon Poffley and Gaba Smolinksa-Poffley offers a simple and exciting guide book for preserving enthusiast. The book includes an introduction to the ancient methods of fermenting, pickling, and drying food along with reasons why they are not just a passing fad. Recipes included are not only staples, including basic kombucha recipes, but new and clever creations such as a sour grape pickle-tini. Included are dual recipes, where everything can be incorporated into main dishes, making sure that no jar remains unused.
DALI: Les Diners de Gala
Fans of the painter Salvador Dali will be excited to know that Dali: Les Diners de Gala has finally been republished! One glance at the cover lets a reader know they are going on a surreal culinary adventure; one that only Dali, himself, could have created. The book includes all of the original 136 recipes, plus bizarre and genius artistic renderings by Dali. Recipes span from exotic dishes to meals to aphrodisiacs. To quote Dali himself, “Les dîners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”
The Chef’s Library
Ever wonder what your favorite Chef’s favorite cookbook is? Well wonder no more. Jenny Linford’s The Chef’s Library: Favorite Cookbooks from the World’s Great Kitchens does just that. Linford interviews over 70 Chefs explaining why and what they love about their pick from Darina Allen talking about The Ballymaloe Cookbook to Michael Wignall ‘s explain how the story is also important in his pick, Origin. Chapter 2 includes over 50 of the most influential cookbooks ever written with a brief history of the Chef and book included. Her last chapter is a Cookbook Directory organized by Country, time and specialty. Be sure to see if you favorite stacks up!
The Science of Wine
Jamie Goode, a widely respected authority on wine science, just came out with his second edition for The Science of Wine: From Vine to Glass. This edition includes everything we loved about the first edition’s groundbreaking reference giving information about the science of wine, ecological impacts on the future of wine making, and new technological trends. The new edition includes a new chapter on soils and vines, oxygen management, and a linguist view for describing wine. It also includes hot topics that the last edition wasn’t able to include such as genetically modified grapevines, the future of the cork, and more.
These and many more can be found in the “New Books” display in the ICC library! Follow @IntlCulLibrary on Twitter and Instagram for more updates.