Library Notes // Italian Regional Cooking

By Sara Medlicott,
ICC Librarian

For most people the term Italian Food brings to mind pasta, pizza, meatballs and lots of red sauce. While that is, of course, a part of the tradition, region by region throughout Italy many other dishes combine to create a complex cuisine. There is something for everyone, even the tomato adverse and carb fearful. Here in the library, we have a wide selection of Italian cookbooks, including many that focus on specific regional recipes. If you’re ready to see what more Italian cooking has to offer, stop by and check these out!

True Tuscan: Flavors and Memories from the Countryside of Tuscany by Cesare Casella

Everyone at ICC knows Dean Cesare Casella by the signature pocketful of fresh rosemary on his chef coat, and the same herb adorns the cover of his guide to Tuscan cuisine. This book is full of rustic, traditional recipes such as Potato and Artichoke Tart, Tuscan Crepes with Wild Mushroom Sauce and Florentine Beefsteak. Each recipe includes a wine pairing which is incredibly useful for menu planning.

chef Cesare Casella

The Silver Spoon: Puglia

Everyone interested in Italian food knows that The Silver Spoon is the gold (er..silver?) standard. The influential cookbook contains over 2,000 recipes from all over the country, but even with such a comprehensive work the editors found more to add. Released by Phaidon, the beautiful series include not only recipes, but culture and history.

The Puglia book includes beautiful photography and a listing of all the regional food festivals – from early figs to fried dough ball and chocolate. The book features a wide range of traditional recipes separated by ingredient. Highlights include Lamb with Wild Fennel, Fried Hyacinth Bulbs and Pork with Pickled Peppers.

Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman

This is a cookbook from London restaurant Polpo which was inspired by Norman’s travels in Venice. His focus is on uncomplicated small plates with very few ingredients. Some recipes in the book do not even require cooking.

Polpo is a beautiful book with unique binding and stunning cover art. Seafood is featured heavily (of course) with such dishes as Garlic and Chili Prawns and Warm Octopus Salad. There is something for everyone though, also included are Braised Ox Cheeks and Zucchini Shoestring Fries. The back lists recommended restaurants for when you pay your own visit to Venice.

Braised Ox Cheeks cookbook

The Silver Spoon: Sicily

Another book in the Phaidon Silver Spoon series, Sicily has the quality content and beautiful layout that you can expect from this collection. The island features unique cuisine due to the many different cultural influences. For instance, we don’t typically associate couscous with Italian food, but the book contains Trapani-style Couscous, a mixed seafood dish.

Believe it or not, it’s not exclusively seafood; the cuisine of Silcily is also dictated by the microclimates that exist on the island. Traditionally, Sicillians didn’t travel around the island and the unique cuisine developed accordingly with seafood on the coast and dishes like Sweet-and-sour Nebrodi Rabbit served inland. Sicily is also famous for gelato, so pick up this book and try the traditional Sicilian breakfast – brioche stuffed with gelato and a shot of espresso.

These are just a few of the many diverse Italian cookbooks available in the ICC library. Stop by and take a look!

– Sara

Library Notes // Lunar New Year

By Sara Medlicott,
ICC Librarian

Welcome to the Year of the Monkey!

This year, Lunar New Year fell on the 8th of February, but if you missed it, don’t worry you’re not too far behind. In China, the full week is considered a holiday and the Lunar New Year Season will continue until February 22nd. On that day, all festivities culminate in a Lantern Festival which represents the end of the season.

There is still time to celebrate by cooking Chinese food, and we have a great selection in the library to get you started. If you are addicted to Chinese food, here are a few suggestions that are traditionally served at Lunar New Year.

Dumplings are prepared to bring in wealth and treasure, but be sure you are making them properly. Too few pleats purports poverty and a sauerkraut filling can imply a difficult future. However, filling your dumplings with cabbage and radish will bring fair skin and a gentle mood. Arrange your finished dumplings in lines rather than circles that way your life will go forward, not go around in circles.

However you prepare them, be sure to make a lot because the more dumplings you eat, the more money you will make throughout the year. In the Lucky Peach Cookbook, 101 Easy Asian Recipes, Peter Meehan offers clear and simple “Dollar Dumpling” instructions with several different fillings and the essential sauce. Says Meehan on Sauce, “Sauceless dumplings are like crying-on-the-inside kind of clowns: They look the part but something important is missing.” This book is a great jumping off point for anyone new to Asian cooking. There are recipes representing many different countries all with clear instructions and ingredients that are easy to find.

Chinese New Year Recipes Culinary Library

Another auspicious way to start your year off right is with another dim sum favorite, spring rolls. Spring Rolls are served as a wish for prosperity because they look like gold bars. Traditionally a portion would be left as temple offerings before being eaten at home. My Grandmother’s Chinese Kitchen: 100 Family Recipes and Life Lessons by Eileen Yin-Fei Lo includes not only a great spring roll recipe, but a whole chapter including the history and myths of Lunar New Year in her family and of course many more recipes to create a feast.

No Lunar New Year feast is complete without fish. This is because the Chinese word for fish sounds like surplus. The fish should always be the last dish with some left over and it should not be moved after being placed on the table. The two people who are seated facing the head and tail of the fish should drink together for good luck. One of my favorite Chinese cookbooks contains a classic Lunar New Year fish recipe. In the beautiful The Seventh Daughter: My Culinary Journey from Beijing to San Francisco, Cecilia Chiang tells her fascinating life story and illustrates each phase with recipes. Her Steamed Black Bass with Ginger and Green Onions is a Cantonese preparation perfect for finishing off the banquet.

Wondering what to serve with your meal? Chinese Wine of course! The popularity of the documentary Red Obsession has the wine world buzzing about China. What better occasion to learn more than Lunar New Year? Chinese Wine: Universe in a Bottle by Li Zhengping covers the history, varieties, legends and rituals around wine in China. So read up to make your selection, then pour up for those lucky folks staring at the fish platter.

We have these and many other excellent books focused on Chinese cooking. So stop by the library and pick up everything you need to eat, drink and be merry!

– Sara

Library Notes // New Year Resolution Reads

By Sara Medlicott,
ICC Librarian

Have you been sticking to your resolution? Habits can be tough to build, but the best tool for doing so is certainly knowledge. If you’re feeling unmotivated to stick to your resolution, stop by the library, we just might have something that can help.

Eat Healthy

It seems like every year come January everyone is talking about their new diet or which foods they are cutting out. If you want to eat healthy but can’t stand the thought of a diet, Clean Slate from the editors of Martha Stewart Living just might be the book for you. This book starts off with a step by step plan on how to adjust your lifestyle for a long term healthy change. It includes shopping tips, advice and meal plans followed by delicious and simple recipes. From spicy North African chicken-chickpea stew to black sea bass with barley, shiitake and edamame there is something for everyone.

If you love food too much to cut back on anything (but know that you do need to cut back on something) you’re in good company. Legendary food writer Peter Kaminsky found himself on the verge of obesity and diabetes and Culinary Intelligence chronicles his process for getting healthier. A man who has written with Francis Mallmann and Daniel Boulud can’t just give up on dining, so Kaminsky made adaptations and learned to live by what he calls “maximizing flavor per calorie.” Part memoir and part how-to guide with several recipes thrown in, Culinary Intelligence is a must read for the reformed glutton.

Learn Something New

Have you ever wondered why salt makes meat juicy or why chiles are spicy? We’re all here to cook, but how often do we think about the science behind the techniques and recipes? Cook’s Illustrated: The Science of Good Cooking will answer all your kitchen curiosities and then some. The book is centered on 50 major concepts that will improve your cooking. It is chock full of recipes to illustrate each concept in classic cooks fashion – with lots of illustrations and a thorough explanation.

Spend More Time with Loved Ones

The Kinfolk Table author Nathan Williams set out with the goal of offering an alternative idea of entertaining “casual, intentional, and meaningful.” To compile the book, the Kinfolk team visited the homes of a wide range of people in different locations, with different jobs and family structures. All shared their favorite recipes for small gatherings and all are simple, accessible and lovely. So invite a few friends over and try a new recipe.

We have all these books and more in the library. Stop by and take a peek! To get the latest updates follow the library on twitter @IntlCulLibrary

Library Notes // Life is one long sheet of pasta

By Sara Medlicott,
ICC Librarian

Marc Vetri is 1998 alum of the ICC Art of International Bread Baking program and an Outstanding Alumni award winner of 2005. Marc is the Chef and Founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants. Marc is also known for his extensive charity work and writing.

In 1998, he and his business partner, Jeff Benjamin, opened the eponymous, fine-dining restaurant, Vetri, which propelled Marc to the culinary forefront. Within two years of the restaurant’s debut, Marc was named one of Food & Wine’s “Best New Chefs” and received the Philadelphia Inquirer’s highest restaurant rating.

Inspired by traditional Northern Italian osterias, Marc launched Osteria in 2007 which now boasts two locations. Amis is a Roman style trattoria, which was named one of the top 10 places for pasta in the US by Bon Appétit, features share plates of hand rolled pasta and house cured meats.

Marc Vetri at International Culinary Center FCI

Following these successes, Marc opened Alla Spina (Italian for “from the tap”) in 2012. An Italian gastro pub, the restaurant boasts 20 beers on tap including both Italian and local brews as well as pub fare. The following year, the group further expanded by opening Pizzeria Vertis which was named one of the Top 25 Best New Restaurants by GQ Magazine. This was followed by the opening of Lo Speedo, a casual eatery with an emphasis on flame cooked food in October 2014.

But Marc is not content with being a wildly successful chef. He is also passionate about giving back to his community and educating children on healthy eating. The Vetri Foundation, founded in 2009, works on several initiatives with a goal of helping the children of Philadelphia to develop healthy eating habits.

Eatiquette is a revolution for school lunch. The Vetri Foundation helps public schools to plan and execute healthy seasonal meals using fresh ingredients. Students sit at small round tables, serve each other and assist with clean up. They learn about portion control and meal preparation.

Another initiative, My Daughter’s Kitchen provides weekly after-school cooking classes to students. For middle school and high school students inspired to continue in the culinary world, the Vetri Foundation provides a thirteen-week Culinary Arts training program hosted at the public library.

Marc Vetri also writes. He is a frequent contributor to the Huffington Post and has published three cookbooks. Marc released Il Viaggio di Vetri: A Culinary Journey in 2008 and Rustic Italian Food in 2011.

Marc Vetri pasta cookbook

Il Viaggio includes recipes for appetizers, pasta, fish, meat and more, along with wine pairings. The book is also interspersed with Marc’s own stories and recollections of Italy. Rustic Italian Food is what Marc calls “A return to real cooking”, which includes a wide range of bread recipes, pasta, salumi, pickles and preserves among others all focused on the theme.

His most recent book, Mastering Pasta: the Art and Practice of Handmade Pasta, Gnocchi and Risotto was published just this past March. Marc opens with, “Sometimes I feel like my life is one long sheet of pasta,” and that certainly shows in Mastering Pasta. Much more than a collection of recipes, it includes his philosophy of life and the kitchen, a lengthy explanation of variations in flour and the anatomy of wheat and, of course, recipes for preparing pasta flour and instructions for shaping the final product.

Mastering Pasta

Marc decided to do the book after seeing Dr. Steven Jones of the bread lab speak on flour and wheat. He then heard similar sentiments echoed throughout Northern Italy while researching the book – fresh wheat is essential to good pasta. Marc discovered that wheat starts to lose its flavor after 48 hours. He now has a mill in his restaurant Vetri, and they are milling their own wheat.

The book also includes “Pasta Swaps” suggesting which shapes will go well with similar sauce and ingredient sets. While the book is probably ideal for a serious home cook with some pasta making experience, the background and explanations are so thorough yet easy to follow that even a complete novice could use Mastering Pasta to get started.

All three of Marcs books are available at the ICC library. Stop by and have a look!

Library Notes // Top Cookbooks of 2015

By Sara Medlicott,
ICC Librarian

One of the best parts about being a culinary librarian is getting the chance to spend time with all the great new cookbooks. I’m getting to know our staff and students well enough that as I make a new acquisition I can guess who will be the first to check it out. Everyone is looking for something different in a cookbook whether it’s new recipes, a great story or pure inspiration. Cookbooks also make great gifts. You can wrap one in an apron, pair it with recommended kitchen tools or wrap it in a basket with the necessary ingredients for a recipe. Here are my top picks for the year, and judging by the circulation records and the ICC community suggestions.

For the adventurous home cook

Do you know someone who is constantly venturing to the outer boroughs to taste cuisine from distant lands? They prefer Siracha, Valentina and sesame oil over ketchup, mustard and olive oil and they probably love Mind of a Chef. These cookbooks are for adventurous home cooks or anyone who is stuck in a culinary rut ready to try something new.

Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook
You might already be familiar with Maangchi from her channel on YouTube, you will find the book has the same tone and feel; though of course it includes much more content. It’s as if a good friend is teaching you how to cook. All the content is conversational and easy to follow.

Mamushka: A Cookbook by Olia Hercules
Olia includes recipes from all over Eastern Europe. This is a great book for someone who likes an involved project in the kitchen, whether it is baking bread, making sweet conserves or fermentation, Olia covers it all.

The Food of Taiwan: Recipes from the Beautiful Island by Cathy Erway
I have been a huge fan of Cathy ever since I read The Art of Eating In: How I Learned to Stop Spending and Love the Stove (check it out!) so I was thrilled to see she had published a cookbook. This book includes a little bit of everything, great information and history as well as all you need to get started cooking Taiwanese food.

Best Cookbooks of 2015

For the foodie who loves a story

I find that there are two camps about wordy cookbooks, people either love the backstory or they just want recipes and photos.

My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl
Ruth has a lot of fans already, just seeing her name on the cover is enough for most people. Fans of Garlic and Sapphires and Tender at the Bone will be pleased with the memoir aspect of the book, but unlike her other memoirs, My Kitchen Year features recipes much more prominently. New Yorkers will also love all her interpretations of city favorites and the anecdotes about the changing city interwoven in her narrative.

For the lover of classics with a twist

Two of my favorite cookbooks this year also happened to be written by ICC alumni. These selections focus on classic, traditional recipes but not in any way you are used to! Fresh new takes on pasta and deserts, perfect for those who crave comfort food but want a new interpretation.

Mastering Pasta by Marc Vetri is perfect for anyone who loves pasta. This book contains enough science, history and detail for people who really geek out in the kitchen but clear, concise instructions and plenty of pictures for newbies.

The New Sugar and Spice by Samantha Seneviratne includes many of the classics you are used to, like rice pudding, gingerbread and brownies but all with a twist. Instead of categorizing the recipes by type or season, they are divided by spice from cardamom to ginger to pepper. If you are getting bored with your baking repertoire, this book is the perfect way to spice it up – literally.

Book Gifts 2015 Food

For the dinner party hostess

This book is for that perfect hostess, looking to try something new. Inspired by a supper club, it’s all about the essentials of an excellent dinner party; great food, great drinks and great company.

The Groundnut Cookbook by Duval Timothy, Jacob Fodio Todd and Folayemi Brown tells the story of the supper club they started in London in 2012 with a goal of bringing the traditions and flavors of Africa to Britian. The book is divided into menus, and each section includes not just the recipes but the story of how each menu developed.

Don’t see what you’re looking for? Stop by the library and our librarian, Sara Medlicott, can give you a personalized recommendation. All selections are available in the library and available for purchase very close to school in the McNally Jackson bookstore at 52 Prince St.

Library Notes // Cook Your Own Michelin-Starred Dinner

By Sara Medlicott,
ICC Librarian

If you happen to pay attention to the food world then you probably heard that Michelin has unveiled its 2016 star ratings for New York restaurants. This year, there were no new restaurants added in the 3 star category, but all six which had previously received the rating retained it.

If you can’t afford a 3-star dinner, or even if you can, why not try your hand at the recipes in your own kitchen? At the ICC library we have multiple books available from Michelin starred chefs. Even if you aren’t interested in trying the recipes, many offer background on the chef, the history of the restaurants as well as plating ideas. Below are a few three-star picks to try at home.


Are you a seafood fan? Then start with On the Line by Eric Ripert. This book contains much more than just recipes. The book is divided into four sections: in the kitchen, the dishes, the dining experience, and the business. Thinly sliced conch marinated Peruvian style with dried sweet corn and braised halibut with asparagus and wild mushrooms are two of the many delectable recipes featured here.

Can’t get enough of Ripert? We also have his beautiful My 10 Best published by Alain Ducasse. This series features the career defining recipes of master chefs in a beautiful layout with simple step by step instructions.


If Jean-Georges is more your style, try the book Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman. This book features home kitchen adaptations of recipes from all three of the chef acclaimed restaurants; Jean Georges, Vong and JoJo. Try your hand at salmon and potato crisps with horseradish cream or green tomato marmalade.


For excellent plating and a seasonal approach pick up Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara. Warning: this book is recommended for people who know their way around the kitchen and are willing to invest some time in executing a recipe. If you’re reading this blog, that’s probably you!

Again, this book gives much more than recipes; it has a comprehensive overview of all aspects of the restaurant. If you are feeling ambitious, pick up this book and try brioche-crusted endive with gruyere, ham and pears or white truffle tortellini with fontina cheese and chestnuts.

We have many other Michelin star chef books available in the library, and of course the guides themselves. So stop by and take a look. Be sure to let us know how it goes when you create your at home three-star experience.

– Sara
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Library Notes // Food Writing

By Sara Medlicott,
ICC Librarian

“It will be about eating and about what to eat and about people who eat. And I shall do gymnastics by trying to fall between the three fires or by straddling them all,” so said M.F.K. Fisher about her first book, Serve It Forth. The same could be said about almost all food writing, it takes a particular talent to do those literary gymnastics. In honor of our Food Writing class with ICC Dean of Food Journalism and Media Studies Alan Richman, this month’s Library Notes is dedicated to some of the great food writing housed in the ICC Library.


The best pieces of food writing will cover not only the actual food but place it in a cultural context. It’s important to remember that food writing is not a genre but a topic and can include cookbooks, memoirs, journalism and sometimes even fiction. The term “food writing” only came into use in the mid-nineties and is still not included in the Oxford English Dictionary. With that vague and broad definition, where is the food reader to start?

For a thorough overview, the library has the Best Food Writing volumes dating back to 2001. Editor Holly Hughes scours magazines, books and websites to find outstanding essays on a broad range of styles and topics each year. Covering a wide range of topics from Home Cooking to Extreme Eating, each book provides a great overview of the year in food. This book is great for a commute read too, the selections are bite sized.

Best of food writing

If you are looking for a critic’s perspective, Dean Alan Richman’s book Fork It Over covers the ins and outs of working as a “professional eater.” The essays contained span the entire globe and are divided up into courses and palate cleansers. This is a must read for anyone in the Food Writing Class, or anyone who is considering taking it in the future.

Alan Richman Food Writing Class ICC

Many of my favorite selections in this category are memoirs. A good food memoir marks major events in the life of the author with tastes or meals. Many include recipes for the reader to attempt. While our library has food memoirs written by people from all walks of life, the two I’m highlighting here are both focused on professional kitchens.

Our alum Lauren Shockey decided to apprentice around the world after completing her education at International Culinary Center. She started at wd~50 in New York City, from there she traveled to Vietnam, Israel and France. In Four Kitchens, Lauren divulges the secrets of working in upscale restaurants around the word as well as her interpretation of the recipes she cooked at each one.

Food Writing resources

Another perspective on the professional kitchen is the memoir by ICC Dean Jacques Pépin, The Apprentice. This book has been a “staff pick” multiple times from many different ICC employees because it offers a glimpse into what the industry used to be like and tells his unique story in a very approachable way. The Apprentice also includes recipes.

Whether you like short essays or a long narrative, if you love food writing, we have something for you in the ICC Library. These and many more are all available for circulation. Stop by and pick something up for a little inspiration.

Be sure to follow the library on Twitter @intlcullibrary where you will see updates when everything new arrives!

Library Notes // Please Excuse the Mess, Librarians at Work

By Sara Medlicott,
ICC Librarian

Have you been by the library recently and noticed any changes? Piles of books in places they don’t belong? Long stretches of empty shelf? Flags of post-it notes lining the books? We are library staff hard at work updating our classification and cataloging system! What does that mean exactly? Well, I hope it means by the completion of this project you will better be able to find whatever you are looking for.

Think back, way back to school. Remember old Melville Dewey and his Dewey Decimal system? Here’s a brief refresher. Born in 1851, Melville Dewey was a librarian, founder of the American Library Association and Library Journal.


He felt that the classification systems of the day were incomplete so he developed his own system while working at Amherst College. At that time, most libraries assigned permanent shelf locations to books in the order added to the collection. Dewey was the first to shelve books in relation to subject. The system uses three digit numerals for main categories followed by fractional decimals which allow for more detail. From General works (000) to History & Geography (900) there is a number for any type of information and every piece of knowledge.

In your average general library, each of those number classes will have a little something in it. Most likely, anything on the topic of food or cooking will be classed under Food & Drink (641) but here at ICC, the library is anything but average. Our collection contains many volumes on specific subjects and also has grown fairly quickly which makes the arrangement more than a little confusing. Our goal this summer is to re-arrange everything in a way that makes it easier for you to find whatever you’re looking for, whether it’s a guide to Japanese knives, a cookbook from Fat Duck or an atlas of wine regions.


My wonderful intern Laura started with a full shelf read to see what we had and where it belonged. Meanwhile, I created an abbreviated guide to the Dewey Decimal System, listing only the topics relevant to our collection. Next, we started the slow process of examining each book section by section to determine whether it was properly labeled based on content. When we arrived at Wine (641.22) we recruited an outside expert, the Bed-Stuy Somm and Executive Editor of ICC, Michelle. For the heavy lifting we brought in volunteer and aspiring chef/veterinarian Alejandro. Slowly but surely the collection is becoming more accessible and more organized.


I’m sure you don’t want to check out my Dewey Decimal manuals, but if you are a fellow cookbook lover, we have several selections you may like to browse. Thanks to Melville and Laura they are now much easier to find. So stop by and take a look at the new and improve ICC Stacks.

  • 101 Classic Cookbooks: 501 Classic Recipes Edited by Marvin J. Taylor and Clark Wolf
  • Cookbook Book by Annahita Kamali and Florian Bohm
  • The Cookbook Library: Four Centuries of the Cooks, Writers and Recipes that Made the Modern Cookbook by Anne Willan with Mark Cherniavsky
  • Will Write for Food by Dianne Jacob

Library Notes // Foraged Flavor

By Sara Medlicott,
ICC Librarian

I was lucky enough to have the opportunity to see Tama Wong speak last week and I learned enough to realize how much more there is to learn. Tama is the author of Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmer’s Market, the forager for Daniel and incredibly knowledgeable. Her book is fantastic, co written with Eddy Leroux, the chef de cuisine at Daniel, the book is part field guide and part cookbook. It is also available in the library!

Tama opened her talk with the concept of stewardship and how important that is for foragers. There is a huge spectrum from abundant to endangered plants and it’s important that foragers understand what they are picking and what will happen to the plant population.

Tama focuses her foraging on plants which are not declining or indigenous, but for those of us who are not as knowledgeable as she; each ingredient listed in her book is classified into categories based on availability. Red category plants should be planted and picked only in your garden; they are specialist and conservative native plants. Yellow category can be harvested on a limited basis; they are considered generalist native plants. Green category plants are safe to forage without limits; they are naturalized and invasive plants.


We have a plant problem. Almost all landscapes in the mid Atlantic are being taken over by “green category” invasive plants. Most of this didn’t happen through a natural ecological process – they were largely brought over from Europe and Asia. All of this is creating a monoculture. If we can adapt our expectations and forage responsibly, this can contribute to minimizing the problem.

Unfortunately, diners and chefs have come to expect certain types of trendy wild foods, so those populations are declining. One example is ramps. It is such a common menu item, I was shocked to hear from Tama that they are a specialized indigenous plant which takes 7 years to mature – yes, 7 years! In fact, in Montreal they are completely endangered and the harvesting of ramps has been banned. While Daniel no longer serves them and Tama advises strongly against it, she said a more responsible way to harvest them is to trim just the tops of ramps and not pull out the bulbs.


All of which comes back to managing expectations of consistency and access. If we can learn to eat with the ecosystem, we will be able to solve some of these plant problems and if Foraged Flavor is any indication, the food will still be satisfying and nourishing. An example Tama gave was that people have come to expect ramps in the spring, but what we can eat every year should and will change. The expectation needs to evolve into something wild and delicious and it’s our responsibility from a culinary perspective to introduce diners to new ways of eating.

If you’d like to know more about Tama Wong, check out her TedTalk.

To read further about foraging and wild plants, stop by the library! Here are a few recommended books from Tama and myself:

  • Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmer’s Market by Tama Matsuoka Wong with Eddy Leroux
  • Eating on the Wild Side by Jo Robinson
  • The Mushroom Hunters by Langdon Cook
  • Foraging and Feasting by Dina Falconi
  • The Wild Table by Connie Green


Be sure to follow the library on Twitter @intlcullibrary where you will see updates when everything new arrives!