alumni cookbooks

12 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!

Fresh Flavors for the Slow Cooker: Reinvent the Slow-Cooked Meal

fresh flavors for the slow cooker
Author: Nicki Sizemore
Program and Graduation Year: Professional Culinary Arts ’06
Release Date: October 29, 2019
Order Here

Slow cookers for home cooks will never go out of style! In Nicki Sizemore’s 3rd cookbook, she puts a twist on main dishes, sauces and sides that can be cooked any day of the week. You won’t want to miss the Overnight Pumpkin–Brown Rice Pudding with crunchy pecans or the Thai Curried Chicken & Rice Noodles!

The Noodle Soup Oracle: Hundreds of Possibilities for the World's Favorite Comfort Food

the noodle soup oracle
Author: Michele Humes
Program and Graduation Year: Professional Culinary Arts ’07
Release Date: October 8, 2019
Order Here

This isn’t just any cookbook! Michele Humes has created a mix and match book to satisfy any noodle lover. In it, you’ll find recipes to add to, subtract from, and create your own culinary journey.

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!

Library Notes: June 2017 [New York]

As the weather turns warmer I find myself craving fresh fruits and vegetables more than any other time of the year, and I am always looking for ways to avoid turning on the oven and heating up the kitchen! If you’re like me, you will find plenty of recipe options to do just that right here in the ICC library!

Alice Waters is probably the undisputed queen of highlighting the beauty of seasonal produce. She was smuggling baby greens into the US before they were available in supermarkets and was the first to serve a simple piece of fresh fruit for dessert after a multi-course meal; who better to turn to for fruit advice? Chez Panisse Fruit includes not just recipes but encyclopedic coverage of everything from Apples to Quinces. Each section highlights Waters’ favorite varieties and multiple ways to prepare them. As a bonus, the book also includes some basic recipes you can enhance with your fruit of choice. Try the Chez Panisse take on galette or frangipane then top with your favorite fresh summer fruit. As a bonus, familiarize yourself with Alice Waters and the Chez Panisse story in preparation for her forthcoming memoir, due out this fall!

In Season by Rob Patronite and Robin Raisfeld is the hyper-local source you have always looked for. This compilation of the column by the same name highlights various unique ingredients that can be sourced from New York City Farmers Markets along with flavor profiles, growing season and a recipe contributed by a celebrity chef. So pick up this book to try Daniel Humm’s Strawberry Gazpacho, Jody Williams’s Raw Artichoke Salad or Alex Raij’s Stuffed Avocado Squash.

Instead of being organized by the classic headings of appetizers, entrées and desserts, The Love & Lemons Cookbook by Jeanine Donofrio is divided up by fruit or vegetable! This is ideal for if you receive a CSA share, stop by the Greenmarket to pick up whatever catches your eye or find yourself unexpectedly gifted with a friends’ garden spoils. Simply flip to the section for berries, peppers or summer squash and see what Donofrio recommends. The back contains a great section of recipe variations which offers substitutions and changes depending what you have on hand, for instance, if you are craving pesto but only have mint on hand or if you’re cooking tacos but have some fresh peaches to use up.

If you are a fan of The Smile café, you will love the book Modern Mediterranean by Melia Marden, ICC Alum. If you’re not, then you have probably never been there – and what are you waiting for? It is right down the street from school! Modern Mediterranean is a beautifully designed and photographed book with lots of fresh ideas for how to use produce perfect for summer. Try the tomato, nectarine & mozzarella salad for a modern take on the caprese, grilled corn with lime butter or the rosemary and honey roasted quince. This book is not exclusively fruit and vegetable recipes, but you will find a produce focus in all the recipes included.

So whether you’re planning a fresh summer garden party or just looking to incorporate more produce in your daily dining, check out these books from the ICC library for some new and creative ideas.  To see what ICC is reading, follow us on Instagram: @intlcullibrary.

Library Notes California – April 2017

Written by: Savannah Sharrett
California Campus | Communications Liaison

April is all about Health and Nutrition! There’s no one diet that is right for everyone, so it’s important to follow a healthful eating plan that’s packed with tasty foods and that keeps your unique lifestyle in mind. Chefs and all culinary professionals have the ability to not only bring joy by means of taste, but they can also improve the lives of their customers and their community!


The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas with Dr. Bradly Jacobs

The preface written by Dr. Jacobs and Amanda Haas personal story sets a tone of honesty. Dr. Jacobs notes that although being a Stanford Medical School Graduate, he had learned to apply a balance of conventional medical therapies alternative medicine therapies, and lifestyle therapies. In his 15 years of experience, he realized that there are many modifiable factors he calls, “upstream events,” that occur before a person seeks out medical treatment. Author Amanda Hass shares the story of her personal struggle with health issues and her understanding of what inflammation really means. As Culinary Director for Williams-Sonoma and professional cook, Amanda shares her realization that she should have realized the connection between what she ate and how she felt sooner. What stands out most in this book is the detailed yet clear list of foods that contribute to more or less inflammation in the body. Together, Amanda and Dr. Jacobs put together a cookbook that makes the simple the connection between our diet and our overall well-being.


ca-library-notes-04-2017-books-2The Cancer-Fighting Kitchen, Second Edition: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz

In the foreword, Author Rebecca Katz uses a simple simile to help readers understand the impact thoughtful eating habits when one is dealing with cancer. She explains, “cancer is like a weed in the body’s garden”, and her job, “is to work with their garden to make its solid as inhospitable as possible to the growth and spread of the weed”.  This book addresses not only those currently going through the cancer treatment process but also those who may be in a care-takers position. Rebecca encourages readers to use her book as a toolbox full of ideas that make eating and cooking less stressful during a time one may be feeling overwhelmed and most definitely fatigued. One thing that stands out the most in the book is the index of recipes organized according to side effects.


Good Clean Food: Super Simple Plant-Based Recipes for Every Day by Lily Kunin

This book is an excellent example how a social media account can lead to bigger things. Lily Kunin, Health Coach, and Instagram-er turned cookbook Author, writes from personal experience dealing with migraine headaches that severely affected her life. She shares with readers how she discovered, “the connection between what [she] put in her body and how it made [her] feel”. Lily admits at the onset of her book that everyone will have different needs and will have different experiences when it comes to health and nutrition. With this in mind, the contents of her book are divided into 6 major sections focusing on a variety of needs whether it’s detoxing with a “super green smoothie” and  “mom’s minestrone” or restoring with a “smashed avocado toast” and “red lentil earth curry”. What makes her book unique is that she not only created a repertoire of delicious meal ideas but she also touches on natural beauty tips such as her recipe for a “coconut coffee body scrub” or a “brightening free tea face mask”.


Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton

Realizing that not everyone has time or interest in combing through their local grocery store or farmers market for special ingredients, Sarah Britton creatively shows readers how to put together nourishing meals with ingredients they may already have at home. She teaches home cooks how to start with basic concepts and build up with her Building Block chart. She also spends time explain methods that increase flavor without the use of extra equipment or a long list of ingredients.


Deliciously Ella Every Day: Quick and Easy Recipes for Gluten-Free Snacks, Packed Lunches and Simple Meals by Ella Woodward

Another success story from someone who worked through a personal heath obstacle. Author Ella Woodward emphasizes that, with a little organization, “taking care of yourself is much easier that you think”. For readers with busy lives, Ella includes a section of on-the-go recipes that will help you keep the focus on health even though you may have limited time. In the introduction, she includes tips on advance preparation, storage solutions, creating a well stocked and diverse pantry. One section that I look forward to trying personally is her list of soothing drinks such as her “warm beet and apple juice” or her “warming turmeric tonic”. This book is not only practical and useful recipe ideas but also packed with gorgeous photos.


To connect with the California Campus on Instagram, follow @iccedu_ca

How to Make a Cookbook Panel

Join us on June 8, 3:30-5PM at International Culinary Center’s Amphitheater for the “How to Make a Cookbook” panel. RSVP to smedlicott@culinarycenter.com

The team behind Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals —including the author, literary agent, editor, and photographer — will discuss their work and how they join forces to collaborated on Bowl and other cookbooks.

From writing a proposal, finding and working with an agent, and locking in a deal with a publishing house, to the writing, editing, and photographing the cookbook, this discussion covers the full scope of the process. If you dream to one day write a cookbook, don’t miss this lively event!

Panelists:

Lukas Volger, author

Lukas Volger is the author of three cookbooks: BowlVeggie Burgers Every Which Way, and Vegetarian Entrees that Won’t Leave You Hungry. His approach to vegetarian cuisine is accessible yet innovative, and rooted in straightforward technique and “whole foods” ingredients. He’s been featured in Vogue, The Splendid Table, and the New York Times, who calls him “a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.” He’s also the editorial director of Jarry, a James Beard Award–nominated magazine, and founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. A native of Boise, Idaho, he lives in Brooklyn, New York. For more information visitlukasvolger.com or follow him @LukasVolger.

Alison Fargis, literary agent

Alison Fargis is a partner in Stonesong, a literary agency in Manhattan. With over twenty years in publishing, Alison’s list includes a wide range of bestselling and critically acclaimed titles in subjects ranging from food and wine, lifestyle, pop culture, how-to, and diet to middle grade, YA, and adult fiction. Her roster of authors includes Deb Perelman (The Smitten Kitchen Cookbook), Michael Buckley (The Sisters Grimm series, NERDS series, and Undertow trilogy), Erin Gleeson (The Forest Feast, The Forest Feast for Kids, and the forthcoming The Forest Feast Gatherings), Stephanie Diaz (Extraction trilogy), Alex Myers (Revolutionary), April Peveteaux (Gluten is My Bitch, The Gluten-Free Cheat Sheet and the forthcoming Bake Sales are My Bitch) Matt Lewis and Renato Poliafito (Baked, Baked Explorations, Baked Elements, and Baked Occasions), and Lukas Volger (Bowl) among others. She graduated Vassar College with a BA in Art and lives in Brooklyn.

Rux Martin, editor

Rux Martin is Editorial Director of Rux Martin Books and a vice president at Houghton Mifflin Harcourt. She specializes in cookbooks, nonfiction books on food, and diet books. Authors she has worked with include Dorie Greenspan, Mollie Katzen, Jacques Pépin, Ruth Reichl, Marcus Samuelsson, Michael Solomonov, Judith Jones, Jane and Michael Stern, and Pati Jinich. She has edited a number of New York Times bestsellers, including The Gourmet Cookbook; Gourmet Today; The Gourmet Cookie Cookbook; the Hello, Cupcake series; Around My French Table; As Always, Julia; The Essential Scratch & Sniff Guide to Becoming a Wine Expert; Baking Chez Moi; and Jacques Pépin Heart and Soul in the Kitchen. Before coming to HMH, she was one of the founding editors of Eating Well magazine, where she edited food articles and oversaw the food photography. She lives in Vermont, where her office adjoins the chicken coop.

Michael Harlan Turkell, photographer

Michael Harlan Turkell is a food culture–focused photographer and author who’s spent over a decade capturing the inner workings of kitchens for his award-winning Back of The House project, which documents the lives of chefs in their restaurant world. He’s been nominated for a James Beard Foundation Award in Visual Storytelling, and has photographed over a dozen cookbooks, including titles for Aarón Sanchez, Joanne Chang, Marco Canora, Sara Jenkins, Lukas Volger’s Bowl, and most recently, Chris Cosentino’s Offal Good, which he also co-authored. Currently, Michael is writing (and photographing) his own cookbook, Acid Trip, focusing on the history and production of vinegar around the world, as well as how to make it yourself, and cook with it.