alumni cookbooks

10 Alumni Cookbook Releases You Can’t Miss This Fall

FROM ANGIE MAR'S DEBUT COOKBOOK, TO TYLER KORD'S NEW PROJECT DEDICATED TO CHICKEN, HERE'S WHAT WE CAN'T WAIT TO "PRE-ORDER"!

As another summer filled with restaurant openings, rosé wine pairings and NYC heat waves comes to an end, it’s time to usher in one of the most beloved seasons of all—Fall! For many, this stirs memories of going back-to-school, sipping hot apple cider and getting into the kitchen for Holiday entertaining. Since National Cookbook Month is just around the corner (it happens each October), it’s time for publishing houses to release their roster of new cookbooks. We’re excited to share a sneak peek at 10 ICC alumni who have books hitting shelves this Fall, plus a special mention of a new memoir from ICC 2019 Commencement Keynote Speaker, Aarón Sánchez!

So whether you’re in need of a new recipe to spice up your fall, or looking for some inspiration to get back-to-school in one of our culinary or pastry programs, look no further than these alumni cookbooks coming out soon! Check out the full list below to pre-order your favorites!

FRESH & FLAVORFUL LATIN SUPERFOODS: 100 SIMPLE, DELICIOUS, AND ENERGIZING RECIPES FOR TOTAL HEALTH

fresh and flavorful latin superfoods
Author: Leticia Moreinos Schwartz
Program and Graduation Year: Professional Pastry Arts ’08
Release Date: October 15, 2019
Pre-Order Here

While many people associate healthy cooking with flavorless food, ICC alumna Leticia Schwartz is on a mission to prove that healthy eating can be absolutely delicious! In the award-winning author’s latest book, she introduces new and improved Latin recipes utilizing healthful, nutritious ingredients so you can enjoy your favorites without compromising on flavor.

Butcher and Beast: Mastering the Art of Meat

Butcher and Beast: Mastering the Art of Meat: A Cookbook
Author: Angie Mar
Program and Graduation Year: Professional Culinary Arts ’11
Release Date: October 1, 2019
Pre-Order Here

The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing. From one of New York’s first speakeasies—frequented by Fitzgerald and Hemingway—to a beloved neighborhood Italian restaurant before becoming one of the city’s most notorious night clubs. When ICC graduate Angie Mar purchased the Beatrice Inn in 2016, she led the storied landmark into its next chapter—transforming the space and menu into a stunning den where guests are meant to throw caution to the wind and engage in their most primal senses.

In her debut cookbook, Angie will showcase over 80 recipes with her signature unconventional approach to flavor, including Beatrice Inn favorites like Milk-Braised Pork Shoulder, Duck and Foie Gras Pie and Bone Marrow–Bourbon Crème Brûlée. Plus, readers will get a glimpse into her controversial and cutting-edge dry-aging techniques, adoration of Champagne, her rise to the top of the NYC restaurant scene and more!

The Munchy Munchy Cookbook for Kids: Essential Skills and Recipes Every Young Chef Should Know

the munchy munchy cookbook
Author: Pierre A. Lamielle
Program and Graduation Year: Professional Culinary Arts ’08
Release Date: September 1, 2019
Pre-Order Here

Looking to get in the kitchen with your little ones? Pierre Lamielle, a 2008 Culinary Arts grad, is making cooking fun with the “Munchy Munchy Gang,” a team of characters educating kids on the art of cooking! With over 28 kid friendly recipes, like ketchup and pancakes, these fun illustrations bring the kitchen to life and make complex cooking theories, like balancing the five tastes, accessible to kids of all ages.

Bobby at Home: Fearless Flavors from My Kitchen

bobby at home
Author: Bobby Flay
Program and Graduation Year: Professional Culinary Arts ’84
Release Date: September 24, 2019
Pre-Order Here

Bobby Flay strikes again! This time, in his most personal cookbook yet, he opens up his home to share 165+ recipes that he cooks at home for family and friends. From everyday favorites to his bold signature pull-no-punches cooking style, expect to take your flavors to the next level with recipes like sticky-savory-sweet Korean BBQ chicken and Spanish-style shrimp and grits! With Bobby by your side, cooking at home just got a lot more exciting.

The Joys of Baking: Recipes and Stories for a Sweet Life

the joys of baking
Author: Samantha Seneviratne
Program and Graduation Year: Professional Culinary Arts ’06
Release Date: October 8, 2019
Pre-Order Here

Cooking may be a necessity—everyone needs to eat—but baking is different. Inspired by the the best selling cookbook The Joy of Cooking, ICC alumna Samantha Seneviratne delivers a delicious cookbook filled with 75 ways to bake yourself back up when you feel like you’ve hit the bottom. Exploring a different theme in each chapter, she shares recipes like like Chocolate Cardamom Swirl Babka and Coffee Crème Bundt Cake paired with touching, humorous and thoughtful essays. From moments of comfort and solace, to happy, joyous times, dessert is always there when you need it most!

Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club

dinner at the club
Author: Joey Baldino and Adam Erace
Program and Graduation Year: Professional Culinary Arts ’02
Release Date: October 29, 2019
Pre-Order Here
ICC alumnus Joey Baldino is known around South Philly and New Jersey for his delicious, mouthwatering Italian food. So when Joey took over his late Uncle Ernie’s business, the Palizzi Social Club, he made an already exclusive members-only club the hottest table in town. For his debut cookbook, Joey and co-author Adam Erace give readers a look at the history behind this 100-year old social club and a peak into Chef Joey’s Southern Italian-inspired menu that’s getting Palizzi recognized in Bon Appetit, Esquire and more!

Made in Mexico: Classic And Contemporary Recipes From Mexico City

made in mexico
Author: Danny Mena
Program and Graduation Year: Professional Culinary Arts ’05
Release Date: September 10, 2019
Pre-Order Here

Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena’s hometown. In more than a hundred dishes, this ICC graduate shows home cooks the depth and diversity of true Mexican cooking with explanations for proper technique and suggestions for ingredient variations. Plus, the transportive photography will place you right in the middle of Mexico City’s vibrant culinary scene.

Judy Joo's Korean Soul Food: Authentic dishes and modern twists

Korean Soul Food
Author: Judy Joo
Program and Graduation Year: Professional Pastry Arts ’04
Release Date: October 7, 2019
Pre-Order Here

Philly Cheesesteak dumplings? Yes, please! Fresh from the success of Korean Food Made Simple, ICC alumna Judy Joo is back with a brand new collection of 100+ recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage, Judy presents recipes that appeal to amateur chefs and accomplished home cooks alike with street food to snacks and sharing plates, kimchi to Ko-Mex fusion food and more!

Food52 Dynamite Chicken

Food52 Dynamite Chicken
Author: Tyler Kord
Program and Graduation Year: Professional Culinary Arts ’02
Release Date: October 8, 2019
Pre-Order Here

Running out of new ways to love everyone’s ultimate dinnertime winner? In Tyler Kord’s newest cookbook, he teamed up with Food52 to deliver a clever collection of inventive chicken dishes that you’ll never get tired of. From Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie to Roast Chicken with All of the Vegetables in Your CSA and Patrick’s Fried Chicken with Spicy Pickles, you’ll be reaching for this book over and over again. Plus, you’ll learn great kitchen how-tos like carving, spatchcocking, making stocks and more!

Hangover Helper: Delicious Cures from Around the World

hangover helper
Author: Lauren Shockey
Program and Graduation Year: Professional Culinary Arts ’08
Release Date: October 1, 2019
Order Here

In Hangover Helper, Lauren Shockey follows up her 2011 memoir and cookbook with her first ever full-fledged cookbook. Hangover Helper explores essential tried and true recipes to cure your hangover, collected from culinary traditions from around the world. With over 50 recipes, like the American Pepperoni Pizza Bagel or the Japanese Green Tea and Rice Soup, there’s something to satisfy any appetite. It’s a must-buy for the playful side of your culinary shelf!

Special Mention

Where I Come From: Life Lessons from a Latino Chef

where I come from
Author: Aarón Sánchez
Chef Aarón was ICC’s 2019 Commencement Speaker and provides full-tuition scholarships to ICC through his philanthropy, The Aarón Sánchez Scholarship Fund
Release Date: October 1, 2019
Pre-Order Here

While Aarón Sánchez may not be a graduate of the school, we certainly can’t miss the opportunity to support our 2019 Commencement Keynote Speaker and founder of The Aarón Sánchez Scholarship Fund which provides full-tuition scholarships to ICC’s Professional Culinary Arts program! In his memoir, Aarón delves into his formative years with remarkable candor and reveals how he fell in love with cooking at such a young age. Throughout, he shares the invaluable lessons he learned—both inside and outside the kitchen—and offers an intimate look at the untraditional life of a professional chef and TV personality. You won’t want to miss this inspirational account of how his talent and passion took him to the top of his profession!

Cherry Bombe 100 influential women

The Cherry Bombe 100: A Celebration of Influential Women

Over the past five years, Cherry Bombe has celebrated women in the culinary world, sharing their stories and building a community of people making the world a better place through food. This year, they introduced The Cherry Bombe 100, a list of the 100 women who inspire the food world through their creativity, energy, humanity and hard work. From chefs and restaurant owners to food activists, writers, entrepreneurs and more, these women are influential to both the culinary industry and the ICC Community!

We’re proud to recognize ICC Culinary Entrepreneurship instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators and thought leaders in the culinary industry. Check out these 10 amazing women below, and see the full Cherry Bombe 100 list here.

 

Liz Alpern
Culinary Entrepreneurship Instructor 

To have chutzpah is to be audacious—and culinary consultant and teacher Liz Alpern is nothing if not audacious. She co-founded The Gefilteria as a way to rethink gefilte fish, a traditional food that few chefs were clamoring to reclaim, and has since grown the company from a single product to one with workshops, pop-up dinners, and a cookbook: The Gefilte Manifesto: New Recipes for Old World Jewish Food. Liz, however, is as much new school as she is old school. She’s also co-founder of Queer Soup Night, a roving fundraising party that celebrates a previously overlooked category of chefs and food enthusiasts.

Ashley Christensen
Ashley Christensen
Sous Vide Intensive ’12

Since making Raleigh, North Carolina, her home, Ashley Christensen has sought to foster community through food, philanthropy and the stimulation of the city’s downtown neighborhood. After working in some of the Triangle’s top kitchens, Ashley opened Poole’s Diner in 2007, one of downtown Raleigh’s first restaurants. In 2011, she opened three new ventures—Beasley’s Chicken + Honey, Chuck’s, and Fox Liquor Bar. In the spring of 2015, her restaurant group introduced Death & Taxes, a restaurant celebrating wood-fire cooking with Southern ingredients, and Bridge Club, a private events loft and cooking classroom. Ashley is an active member of the Southern Foodways Alliance and founded the biannual event Stir the Pot, in which she hosts visiting chefs in Raleigh to raise funds for the SFA’s documentary initiatives.

Angela Garbacz
Angela Garbacz
 Professional Pastry Arts ’08

Angela Garbacz is the owner of Goldenrod Pastries, a boutique pastry shop in Lincoln, Nebraska. In 2008, she moved to New York City to attend the French Culinary Institute (now International Culinary Center), where she earned a degree in Classic French Pastry Arts. During her time there, she worked with top toques in the industry, including Dave Arnold, Jean Georges Vongerichten, Nils Nóren, and Harold McGee. Years later, after learning she had an intolerance to dairy, she decided to chronicle her baking journey, and started the Goldenrod Pastries blog. It was there she reimagined baking for a variety of restricted and alternative diets (dairy-free, gluten-free, vegan). Her recipes, photos and anecdotes quickly gained a large and dedicated following. For a year, Angela was fulfilling catering orders out of her home kitchen while also working in international marketing. Realizing it was time to pursue pastry full-time, she quit her job in 2015 and opened the doors to Goldenrod Pastries where her all-American desserts and pastries feature unique flavor combinations and a strikingly vivid color palette.

Lani Halliday
Lani Halliday
Culinary Entrepreneurship ’18

Lani Halliday is the creative baker behind Brooklyn’s Brutus Bakeshop. She has made a name for herself with her delicious, colorful, gluten-free creations–including her fabulous snake cakes. She has contributed her time and talent to organizations such as Queer Soup Night, the roving fundraising event. She is currently at work on a new concept, Dominga Brooklyn, set to debut next year, and she is currently helping the small businesses impacted by the closing of the Pilotworks incubator program find new workspace and resources.

Angie Mar
Angie Mar
Professional Culinary Arts ’11 

Think all steakhouses are ultra-masculine affairs? Not according to Chef Angie Mar. The Seattle native has run the kitchen at The Beatrice Inn since 2013, then fully reinvented the hallowed spot as owner and executive chef in 2016. The historic, subterranean West Village restaurant, best known in the early aughts as the paparazzi-swarmed after-hours boite of choice for the Olsens, Lindsay Lohan, and Chloe Sevigny, has become an impressive shrine to meat matters, where Angie showcases whole animal butchery, live fire cooking, and dry aging prowess. Before The Beatrice Inn, Angie cooked at multiple NYC carnivore’s havens, like Marlow & Sons, Diner, and Reynard, plus The Spotted Pig. Angie proves superb steak certainly isn’t—and shouldn’t be—a bro-y boys’ club.

Camilla Marcus
Camilla Marcus
Professional Culinary Arts ’08

Camilla Marcus has one of the most modern minds in the restaurant world today. She helped bring to life some of New York’s most beloved neighborhood restaurants, including dell’anima, Riverpark, and the reopened Union Square Café, but it’s with the launch of west-bourne that her passions fully come together. An accidentally vegetarian and decidedly wholesome concept, west-bourne brings people together to eat well and do good, which means a business model that incorporates youth job training, an emphasis on organic and local produce, and a zero-waste approach to benefit the planet and its people. Camilla is also co-founder of TechTable, a hospitality technology thought leadership platform, and a partner in Pound for Pound Consulting, a boutique strategic and creative agency for hospitality-related initiatives.

Klancy Miller
Klancy Miller
The Craft of Food Writing ’04

Klancy Miller is the author of Cooking Solo: The Fun of Cooking For Yourself. She is a writer and pastry chef and earned her diplôme de pâtisserie from Le Cordon Bleu Paris, and apprenticed at the Michelin-starred restaurant Taillevent. She has appeared in The New York Times Food section and on Food Network’s Recipe for Success and Cooking Channel’s Unique Sweets. She has contributed to Cherry Bombe, Bon Appétit, Food 52 and The Washington Post. Klancy is a co-founder of the cookbook club at The Wing and an advisory board member for Equity at The Table (EATT).

Grace Ramirez
Grace Ramirez
Professional Culinary Arts ’11

Grace Ramirez is the tenacious chef, author, and TV personality born in Venezuela and raised in Miami. Her gorgeous cookbook, La Latina: A Cook’s Journey Through Latin America, is a celebration of and love letter to her culture. When her proposal for a book about Latin food was rejected, Grace worked around the system and found a way to get La Latina published. She also hustled to get her TV career off the ground and today hosts Destino Con Sabor on the Food Network. Grace actively supports numerous relief efforts throughout the world for Mexico, Puerto Rico and Venezuela, working with World Central Kitchen, El Plato Caliente, Nuestros Pequeños Hermanos, and many others. Her drive, passion and humanitarian efforts were recognized with a Distinguished Latina Star award from the Puerto Rican Bar Association.

Avery Ruzicka
Avery Ruzicka
Art of International Bread Baking ’11

Avery Ruzicka believes in milling your own flour, a long fermentation process, and the power of freshly baked bread. She is the baker and co-owner of Manresa Bread, the spinoff of the popular Manresa restaurant in Los Gatos, California. She started working at the restaurant as a runner, but longed to be in the kitchen. Once there, she felt a restaurant of Manresa’s caliber should be making its own bread, and was given the go-ahead to start baking. Today, there are two Manresa Bread brick-and-mortar locations and stands at the Palo Alto and Campbell farmers’ markets. Avery fans will be thrilled to know an all-day bakery and cafe will open soon in Campbell, giving them another way to get the Manresa Bread delights, which include the signature Levain, hand-rolled Croissants, Whole Grain Salted Caramel Sourdough Donuts, Triple Chocolate Orange Panettone, Chocolate Babka, and more.

Christina Tosi
Christina Tosi
Professional Pastry Arts ’04

Superstar pastry chef and Milk Bar founder Christina Tosi single-handedly changed the way we look at dessert. She brought modernity and creativity to the category with her unique baked goods, including Compost Cookies and Crack Pie. She elevated soft serve from simple summer treat to something chef-worthy. And we have her to thank for the naked cake trend: she wanted to leave the outside of cakes unfrosted so we could see what was inside. Her third book, All About Cake, is out this month, and she was the subject of a recent Chef’s Table documentary so sincere it moved many of her fans to tears.

Photo Gallery: The Cookie Games 2017

Thank you to all student participants in the 5-year anniversary of The Cookie Games, as well as our fabulous judges. The roster of judges included Angie Mar (Chef/Owner at Beatrice Inn), Dorie Greenspan (Cookbook Author), Florian Bellanger (Executive Pastry Chef at MadMac), Robb Riedel (Managing Editor of Food Network Magazine) and Erik Murnighan (President of the International Culinary Center).

Congratulations to this year’s 1st place winners, Madeline Dudek and Clara Lim, students in ICC’s Professional Culinary Arts program for their India-inspired Browned Butter Masala Chai cookie. To check out their recipe to try at home, click here.  In addition to prizes furnished from our sponsors, including KitchenAid, the ladies were awarded with the opportunity to demonstrate their award-winning cookies at the New York Cake Show at Pier 36 on Sunday, June 11.