Standing out in the cookbook market can be difficult, but Ben Mims manages to rise above thanks to his technical test-kitchen expertise and his creative culinary streak! As the Cooking Columnist for The Los Angeles Times and 2019 recipient of ICC’s Outstanding Alumni Award for Excellence in Media, Mims has been educating readers for years on cooking and baking techniques, delivering some seriously delicious recipes. Former editor at Saveur, Food & Wine, and Lucky Peach magazines, Mims’ combined experience in journalism and professional kitchens gives him a unique perspective to the cookbooks he writes. So special that in addition to the three books he’s authored himself, Mims has helped to produce several cookbooks for Dovetail Press, Vice’s Munchies and Buzzfeed’s Tasty.
Whether he’s transforming classic southern desserts, making coconut lovers rejoice, or helping to make the air fryer the new Instant Pot, his cookbooks showcase the education and training he received in ICC’s Professional Culinary Arts program. If you don’t already own one of his cookbooks, consider adding one of these three to your kitchen collection!
In his debut cookbook published in 2014, Mims’ reinvents classic Southern desserts, adding fun, modern twists to each recipe. Picture perfect favorites like Peach Cobbler, Key Lime Pie and Red Velvet Cake are all not to be missed, but it’s the recipes that daringly mix Southern traditions with international influences that are absolute showstoppers. Check out his Indonesian-inspired Cinnamon-Chocolate Spekkuk or Sicilian Cassata with Southern flavors for a global approach to satisfy dessert lovers.
In this Short Stack all about the beloved tropical fruit, Mims convinces readers that coconut can be used for more than piña coladas! With recipes like Black Pepper-Coconut Dutch Baby or the “Real Deal” Coconut Shrimp, you’ll be reaching for the hard-shelled fruit whenever you want to add variation to your favorite sweet, or savory, dishes.
In Mims’ third cookbook, he tackles the must-have kitchen appliance of the year: the air fryer. With little to no oil needed, fried food emerges perfectly crisp and ready to eat. These recipes are creative, fast, and foolproof. Plus, Mims shares tips and techniques to help everyone from beginners to ambitious home cooks feel more comfortable in the kitchen. Don’t miss crowd-pleasing recipes like French Onion Potato Skins or Crispy Herbed Chickpeas!