Library Notes: Favorites from Phaidon

Written by Sara Quiroz
ICC Librarian

favorites from phaidonOur friends and neighbors at Phaidon have extended a special offer to the ICC community – a discount on two new titles; Aska and Room for Dessert. Both of these titles are available in the library, so feel free to come have a look if you are interested! ICC students and faculty can use code RDA20 when placing their order at phaidon.com.  To celebrate, we are highlighting some other great titles from Phaidon available in the ICC Library.

Room for Dessert by Will Goldfarb is a fan favorite of our pastry department here at ICC. What makes this book really unique is that each dish includes not just your standard header followed by a recipe but a short essay regarding the inspiration behind the dish. The recipes have titles such as “Bitter Grandpa” and “Dessert of Mankind” each with beautiful plating and photography. The book also includes a section on Chef Will’s Lab of Ideas – the people he works with, how to develop new ideas and where he finds inspiration.

Aska by Fredrik Berselius again goes into much detail about inspiration, centered around the places which Chef Fredrik draws inspiration from. Find out all the details about the inner workings of the famed 2 Michelin Star Brooklyn restaurant and learn to prepare some of their most beloved dishes – from flatbread to roasted king crab to chanterelle and spruce fudge. More importantly, learn how Chef Fredrik sources his ingredients and develops his recipes.

Central by Virgilio Martinez will always have a special place in my heart because I recall the demo and book release we hosted for him here at ICC. This daring chef snuck some produce across the border so that we could see, smell and taste some root vegetables usually unavailable in the United States. This unusual cookbook is divided up by elevation including a cultural and gastronomic history of Peru along with recipes for Chef Virgilio’s modern take on the cuisine. The beautiful photos make you feel like you are actually traveling the country and coming back to the kitchen of Central.

Paella by Alberto Herraiz is beloved by many of the ICC Chefs here and pretty much in constant circulation! The book is beautifully designed to look like a rice sack and filled with the background and history of this Spanish Classic along with a wide variety of recipes for different styles and cooking methods. Of course the classics are covered but did you know that you can make Paella without any rice? Check out Herraiz’s version with quinoa and spring vegetables or black spaghetti with mushrooms. How about sweet Paella? Think rice pudding only with global inspirations including such delectable combos as apples and camembert, mango and coconut or green tea and red bean.

Library Notes: Remembering Chef Paul Bocuse

Written by Sara Quiroz
ICC Librarian

On January 20th the culinary world lost a visionary chef. Chef Paul Bocuse passed away in the same room where he was born 91 years ago above his main restaurant. The king of nouvelle cuisine, Chef Bocuse received many accolades and opened many restaurants throughout the years. Yet even with all the success he remained humble. Our own Chef Alain Sailhac, Dean Emeritus, recalled when Chef Bocuse stopped by the kitchen at Le Cirque to congratulate him. The two forged a friendship that would last years with Chef Alain stopping to visit whenever he was in Lyon. Chef Paul Bocuse was not only a brilliant chef but a prolific writer, so this month in the library we are highlighting his cookbooks to honor his memory.

Paul Bocuse’s French Cooking is his first book and an absolute classic. This beautiful volume was published in 1977 and includes over 1,000 recipes including 41 omelets! Very classic recipes, methods and preparation include everything from Truffle Soup Elysee to Cassoulet Languedoc Style to French Christmas Pudding. I may have to try my hand at the Poached Pears in Beaujolais. The book even includes the exact menu for the famous luncheon Chef Bocuse prepared for President Valery Giscard d’Estaing at the Elysee Palace – including the wine list. Perfect if you want to throw an unforgettable party.

If you are looking for something more specialized (and lighter to carry home!) we have Bocuse’s Regional French Cooking. When instructor Chef Jose Menendez spotted it in the display, it brought back memories. “This is just classic! Look at these recipes, essential,” he said, leafing through the terrines, gratins and roasts. This light paperback includes more color photos than the previous guide, and rather than dividing by course, it is split up by the regions of France. From the simple seafood of Provence to the Germanic influenced dishes of Alsace, Bocuse offers his take on the traditional foods and preparations of each region.  Of course there is the most from his home of Lyon, but he includes a little something for everyone – appetizer to dessert. Try your hand at the Savory Bacon and Onion Tart or the Provencal Fish Stew – classic Bouillabaisse.

The encyclopedic Complete Bocuse covers everything you need to know from his repertoire. With a beautiful layout and design and easy to follow recipes this 2010 compendium has a wide variety of recipes both savory and sweet. Try his classic Ratatouille, Quiche Lorraine or Coq au Vin and finish everything off with an Iced Cherry Souffle.

The beautiful Alain Ducasse series, My Best includes the top ten favorite recipes of all of his famous culinary friends. Each recipe is beautifully laid out with photo illustrations for each step of the recipe. This may sound like a beginner cookbook, but these are complex recipes from the master chefs of the world.  Paul Bocuse is included with My Best: Paul Bocuse. The book opens with a lovely interview giving some insight to the chef. Did you know Paul Bocuse collected mechanical organs? Next are the 10 recipes selected by Paul Bocuse with photo layouts of both the ingredients and each step of the process. Recipes include Macaroni and Cheese, Bresse Chicken Fricassee and Apple Tart.

So stop by the library to pick up a book so you can commemorate the life of this master by recreating one of his recipes.