alumni cookbooks

9 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 9 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!

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!

ICC Distinguished Alumni Christina Tosi, Bobby Flay, David Chang and Dan Barber

Culinary Spotlight: ICC’s Trailblazing Alumni

International Culinary Center’s more than 15,000 alumni are making headlines around the globe in cities big and small, working in virtually every facet of the culinary industry, including restaurants, management, catering, food styling, business, TV, publishing and more. Some of our trailblazing alumni include pastry innovator Christina Tosi, Emmy Award-winning celebrity chef Bobby Flay, restaurateur David Chang and farm-to-table activist Dan Barber.

Christina Tosi: Chef, Owner and Founder of Milk Bar

You may know ICC Pastry Arts alumna Christina Tosi as one of the newest judges on Fox’s MasterChef and MasterChef Juniors, but this rising star has been making waves in the culinary industry since graduating from the International Culinary Center in 2004.

 ICC Pastry Arts Alumna Christina Tosi

When restaurateur (and fellow ICC alumnus) David Chang hired Tosi to write the food safety plan for his restaurant Momofuku, Tosi impressed Chang so much that he ended up hiring her as his pastry chef. At the time, there were no desserts on the Momofuku menu—something Tosi would soon address by founding Momofuku Milk Bar in 2008.

Named “one of the most exciting bakeries in the country” by Bon Appétit magazine, Milk Bar is the sister bakery to the Momofuku restaurant group and provides baked goods for six retail locations (with another opening soon) as well as other restaurants in the Momofuku group. As the founder of Momofuku’s dessert program, Tosi helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm break into Restaurant Magazine’s list of the top 100 restaurants in the world.

In 2012, Tosi received the James Beard Rising Star Chef award, and she was a finalist for the James Beard Outstanding Pastry Chef award in 2014—an award she went on to win in 2015. In addition to being an award-winning professional chef and television personality, Tosi is also a published cookbook author. Her first book, Momofuku Milk Bar, was met with widespread praise and paved the way for her second book, Milk Bar Life.

Tosi and Milk Bar have been featured on television shows and in publications around the world, including The Today Show, Late Night with Jimmy Fallon, Good Morning America, Conan, The New York Times, Vogue, Wall Street Journal and Forbes.

Bobby Flay: Chef, Restaurateur and Television Personality

“Every day I cook in my restaurants, I’m using techniques that I learned at ICC. Every day. And I always will for the rest of my life.” – Bobby Flay

 ICC Culinary Arts Alumnus Bobby Flay

Celebrity chef and serial restaurateur Bobby Flay graduated from ICC’s very first class in 1984. Since then, Flay has gone on to open multiple restaurants (including Mesa Grill, Bar Americain, Bobby Flay Steak, Gato and Bobby’s Burger Palace) and appear on countless cooking programs and specials on Food Network and Cooking Channel, including:

  • Beat Bobby Flay
  • Bobby’s Dinner Battle
  • Boy Meets Grill
  • Brunch at Bobby’s
  • Emeril Live
  • Grill It! With Bobby Flay
  • Iron Chef America
  • The Best Thing I Ever Ate
  • The Main Ingredient with Bobby Flay
  • The Next Food Network Star
  • Throwdown! With Bobby Flay

Flay has won three Emmys for his shows Boy Meets Grill, Grill It! With Bobby Flay and Bobby Flay’s Barbecue Addiction. In June 2105, Flay became the first chef to earn a star on the Hollywood Walk of Fame.

The accolades don’t stop there. In addition to multiple Emmy wins and nominations, Bobby Flay was named the James Beard Foundation’s Rising Star Chef of the Year in 1993 and received the James Beard Foundation’s National Television Food Show Award in 2005. In 2007, Flay was featured in the James Beard Foundation’s Who’s Who of Food & Beverage in America, and he went on to be inducted into the Culinary Hall of Fame in 2013.

David Chang: Restaurateur, Author and Television Personality

“One of the biggest pros that the International Culinary Center has is its network of alumni and restaurants.” – David Chang

 ICC Culinary Arts Alumnus David Chang

Restaurateur and innovator David Chang is perhaps best known as the founder of the Momofuku restaurant group, which includes the NYC-based Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar and Má Pêche, as well as restaurants in Australia and Canada.

A best-selling cookbook author, Chang also publishes a quarterly food magazine called Lucky Peach, which he created with former New York Times writer Peter Meehan. Contributors to the publication include Anthony Bourdain, Christina Tosi, Wylie Dufresne, Ruth Reichl, Harold McGee and Daniel Patterson. When he’s not opening restaurants or publishing books, Chang appears on television programs such as HBO’s Treme, Top Chef: All Stars, MasterChef Australia, and the 16-part PBS series The Mind of a Chef.

Since graduation from ICC’s Culinary Arts program in 2001, Chang has won multiple awards and accolades, including maintaining 2 Michelin Stars for Momofuku Ko:

  • 2009-2015 Two Michelin Stars for Momofuku Ko
  • 2013 James Beard Outstanding Chef
  • 2010 Named one of the world’s most influential people by Time Magazine in the Time 100
  • 2009 James Beard Best New Restaurant for Momofuku Ko
  • 2008 James Beard Best Chef New York City for Momofuku Ssäm Bar
  • 2007 James Beard Rising Star Chef of the Year
  • 2007 Bon Appétit Chef of the Year
  • 2006 Food & Wine Best New Chef

Dan Barber: Executive Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns

ICC Culinary Arts graduate Dan Barber has always been an advocate for sustainable agriculture and the connection between farm and table. His writings on food sustainability, agricultural policy and the farm-to-table movement have been featured in The New York Times, Food & Wine and Saveur, among other publications. Appointed to the President’s Council on Fitness, Sports & Nutrition by President Barack Obama, Barber has worked tirelessly to raise awareness about the effects of everyday food choices.

 ICC Culinary Arts Alumnus Dan Barber

Barber’s views on the connection between local, sustainable farm systems and great tasting food come to life at his Blue Hill restaurants. Blue Hill New York and Blue Hill at Stone Barns feature local food and wine selections whose ingredients come from local farms that respect timeless artisanal techniques (including Blue Hill Farm and Stone Barns Center for Food and Agriculture). Both Blue Hill restaurants have received the James Beard Award for Outstanding Restaurant in the U.S.

In 2002, Barber was named one of the “Best New Chefs” by Food & Wine magazine. He also received the James Beard Best New Chef: New York City award in 2006 and the Outstanding Chef award in 2009. Time Magazine named Barber as one of the world’s most influential people in the Time 100 in 2009.

Barber went on to partner with International Culinary Center to create the Farm-To-Table extension of their Professional Culinary Arts program. ICC’s Professional Culinary Arts + Farm-To-Table program builds upon students’ foundational chef training by connecting it to the beginning of the food chain. By exploring how food is grown, raised, packaged and distributed, students gain a better understanding of how quality ingredients make it to the kitchen and are equipped to make informed choices for their own dishes.

A loyal ICC alumnus, Barber also likes to hire ICC graduates for his own food businesses.

Join ICC’s Trailblazing Alumni Today

The road to success begins with a first-rate education from a world-class culinary school. The International Culinary Center’s award-winning Total Immersion curriculum and intensive, fast-track programs prepare graduates with the skills and credentials they need to forge their own path in the culinary industry. And with more than 15,000 alumni making headlines in nearly every facet of the culinary industry, ICC is well-connected and will work with you throughout your career. To learn more about how ICC can help put you on the path to professional success, please complete the form on this page.