How To Write A Cookbook Series: Butter & Scotch

At Brooklyn’s Butter & Scotch, everything is made by hand, and seasonal, inventive flavors are created to satisfy any sweet tooth—especially those with a penchant for spirits. In their namesake cookbook, Allison Kave and Keavy Landreth dish up more than 75 recipes for incredible desserts, cocktails, and creations that shake up the traditional approach to booze and sweets.

Come meet the ladies and learn about their experience creating a cookbook based on the beloved bar on Thursday, December 15 from 3:30pm through 5pm in the ICC Amphitheatre

To RSVP, or for questions, contact Sara Quiroz at: squiroz@culinarycenter.com

For future events visit the events calendar on the ICC Community Page at  my.InternationalCulinaryCenter.com.

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ICC Librarian Sara Quiroz Takes Over Book Riot Live

Written by Sara Quiroz
ICC Librarian

This weekend I have the great honor of participating in one of my favorite events presented by one of my favorite websites. Your humble librarian will be at Book Riot Live, the annual conference presented by the reading renegades over at Book Riot. My space here in ICC has been called the heart of the school a peaceful hideout and an aquarium, I am so thrilled to have the opportunity to share that with the outside world and welcome them into this special space we have built. While the focus is not culinary, I know many of my library regulars love books outside the culinary world and I’m sure it will be of interest to many.

Here are a few highlights below. For the full schedule, check here: http://bookriotlive.com

On Friday, Nov 10th Sommelier and Author Diane McMartin will be hosting an event called Books & Booze during which she will offer wine pairings for various books followed by readings by the authors.  This event will take place at the Strand at 7pm. Click here to join

On Saturday Nov 11th, I’ll be hosting a meet up in the commons at 11:30am. Scrumptious Prose is for cookbook collectors and fans of food writing. http://bookriotlive.com/bird-plane-commons-schedule/

For fans of our How to Write a Cookbook series, also on Saturday from 1:15 to 2:05pm will be Farm to Table: How a Book Gets Made during which a panel of experts from the field will discuss every step of the process. Hear from small press, packaging, editing and marketing professionals!  http://bookriotlive.com/sessions/farm-table-book-gets-made/

To hear more about me and what I do here come see me speak on the panel Libraries, Beyond the Books on Sunday at noon. I will be speaking on a panel with two other librarians about how libraries are changing and modernizing. http://bookriotlive.com/sessions/libraries-beyond-books/

These and a plethora of fantastic programming will all be taking place over this weekend. I attended as a visitor last year and had a really great time. I am thrilled I was invited to participate this year. I would love to see some friendly ICC faces in the crowd and Book Riot has generously given me an ICC discount code of “cookthebooks” use it to save $20 off admission.

 

2 Days Away!

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Library Notes: Books to Elevate Your Thanksgiving

Whether you are cooking a full spread for your family, bringing a side dish to a casual “Friends-giving” or thankfully spending a rare day off alone at home the ICC Library has you covered for Thanksgiving. From start to finish we have books for whichever blank you need to fill in. Of course you wouldn’t dream of using anything but Grandma Myrtle’s Mashed Potatoes, but maybe your pie selection needs an upgrade.  Stop by to check out these and more.

Get the day started by whipping up a few of these amazing drinks from ICC Alum Maria Del Mar Sacasa in Winter Cocktails. Keep your drunk uncle happy and conversation flowing with Hot Mulled Wine (classic, or try a white version featuring pears,) Hot Buttered Rum or several variations on Spiced Cider.

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There are many authoritative guides on start to finish Thanksgiving out there. The advantage being all you need is in one book, you don’t need a pile of various bookmarked cookbooks or hand scribbled recipes all over the place. Of these, my favorite is Thanksgiving: How to Cook it Well by Sam Sifton. His work on the New York Times dining section ensured that this self proclaimed, “One man Thanksgiving help-line” has seen it all. This slim volume will not take over your workspace, yet it includes all the essential classics as well as modern twists and fun variations.

The Four & Twenty Blackbirds Pie Book by Emily Elsen & Melissa Elsen covers favorites from the eponymous Brooklyn pie and coffee shop divided by season. The Elsen sisters make it a priority to utilize seasonal produce, just like their grandmother did. In the Fall & Winter sections you will find many new options to jazz up your Thanksgiving table or wow your hostess. The Blushing Apple Pie combines beets with apples for a unique take or try the Brown Butter Pumpkin pie which has a subtle butterscotch note. For a non traditional approach, whip up a Buttered Rum Cream Pie or a Grapefruit Custard Pie.

When all is said and done and the dishes are washed the only question left is what to do with all that leftover turkey! This is where Culinary Birds by Chef John Ash comes in handy. This James Beard award winner covers all poultry but contains a sizable section on turkey with many unique recipes such as Turkey Tortilla Soup, Turkey Bolognese or Dan Dan Noodles (with turkey of course! ) When you have eaten your fill of leftover sandwiches, give Culinary Birds a try to shake things up a bit.

There you have it, Thanksgiving start to finish. Stop by the library for these and many more whether you need a wine pairing, a pie crust or turkey brine, we’ve got it all. For updates, follow us on Instagram @IntlCulLibrary

 

Library Notes: New Books at ICC [October 2016]

The ICC library is continuously growing and evolving. In this new column, we will highlight a few favorites from our new acquisitions shelf.

Sushi Lovers alert! If you loved the documentary Jiro Dreams of Sushi then you are already familiar with Jiro Ono, the brilliant and delicate sushi craftsman. In Sushi Chef Sukiyabashi Jiro by Shinzo Satomi, the reader is welcomed into his kitchen. First published in Japan in 1997, it is only now available in English from translator Rei Perovic. With beautiful color photos as well as maps and diagrams, it is no stretch to call this book a sushi bible. Our own Chef Jeffery Moon loved it and called it the best sushi book he has seen. Satomi digs deeper that simple instruction during his interviews with Jiro providing an insight into his style and philosophy. This book is a must read for aspiring chefs, seafood lovers and Japanese food enthusiasts.

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As the weather starts to turn, we begin craving comfort foods that will fill the house with fragrance and cure an impending cold. The recipes in Small Victories by Julia Turshen fit the bill. Julia’s philosophy is the simpler the better and to grow as a cook and fund success in the kitchen, we must celebrate the small victories – each little step along the way.  While certainly geared toward the home cook, culinary students can take away from this an open minded, expansive approach to recipes. For each included in the book, Julia provides what she calls “Spin-Offs” or variations that completely change the recipe or utilize the ingredients in a whole new way. So whether you are craving Snow-Day Udon Soup  or Chicken + Pea Skillet Pie you will learn several other recipes right along with it. Recommended for simple go-to comfort recipes or novice cooks.

Chef Jose Pizarro owns three Spanish restaurants in London, but instead of creating a book dedicated to one of them, he chose to highlight the cuisine from his favorite city, San Sebastian. The Basque Book by Jose Pizarro is a beautiful colorful celebration of the famed Spanish city and the whole Basque region. All the recipes are labeled either “Pintxos” or “At the Table” – meaning small plates or main dishes.  However, says Jose “Sometimes I just think anything goes.” Dive in for his take on classics such as tortilla and empanada as well as new favorites like Swiss chard stew or chestnut flan. An excellent pick for photography lovers, Spanish food fanatics and fine dining fans.

We have these and many more new books available for check out now in the library. Follow us on Instagram for the most current updates @intlcullibrary

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Library Notes // Wine 101

By Sara Quiroz
ICC Librarian

Visitors to the ICC Library sometimes mistakenly think it’s nothing but cookbooks. On the contrary, we have a very wide range of books and DVDs available on almost every subject in the culinary world. This of course, includes everything our Sommelier students may need throughout their course. If you’re not quite ready to commit to the full course but would like to dip your toe in the world of wine, here are a few highlights from our collection to get you started.

Wine Folly: The Essential Guide to Wine by Madeline Puckette and Justin Hammack provides a thorough overview of everything you need to know about wine, from fundamentals to styles to regions. Best of all, the content is incredibly visual. Wine Folly is full of great charts in bright colors; it’s a fun reader friendly guide without sacrificing the content. Pick this up if you are brand new and need an engaging starting point.

If you, like me, are more of a literary type, Adventures on the Wine Route by Kermit Lynch is the pick for you! Lynch is a wine buyer who vividly recalls his travels through France painting colorful portraits of the producers and other assorted characters he met along the way. I participated in a wine book club and all of the Somm alumnus agreed it would have been incredibly helpful to read during the French portion of the class. How rare, to find a engaging and laugh out loud funny memoir that is also informative and educational. This is for the avid reader who wants to learn more about French wines.

Wine Grape: A Complete Guide to 1,368 Vine Varieties may very well be the most beautiful book in our collection. This hefty reference guide from Ecco includes gorgeous, lushly illustrated botanical drawings. Each variety is covered in detail, from color to origins to varieties commonly mistaken for the grape in question. I would recommend this for the amateur sommelier ready to take their education to the next level. Of course the Sommelier program here is not just about wine. The experienced Somm must also be well versed in beer, sake and spirits. Here are a couple selections of the many books we have available on the other beverages.

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While we hear a lot about food and wine pairings, it is rare to hear about how to pair beer with food. In Tasting Beer, author and beer enthusiast Randy Mosher covers the subject with the same care and detail so often afforded to wine. This book has a little bit of everything, history, tasting notes and pairing ideas all with colorful illustrations. If you are clueless about beer, but would like to know more, this book is for you.

There are many students who come by the library toward the end of the program who blind test wine with the best of them, yet are clueless when it comes to cocktails. We have an excellent selection of books on spirits, from histories to bartending guides. The Cocktail Lab by Tony Conigliaro stands out because it is more than just a collection of recipes; it details the science, art and history of a wide range of cocktails. Conigliaro covers the classics of course, but he also details his various cocktail “experiments” from perfumed drinks to sous vide cocktails.

There you have it, for the Sommalier in the stacks. Stop by the ICC Library to check out these and many more beverage books. To keep up with whats new in the library, follow us on Twitter and Instagram via @IntlCulLibrary or follow ICC directly at @ICCedu.