Having always wondered what books we’re most popular in the ICC library, we ran a report to see the most circulated titles from the past 5 years. Below are the results!
1) Boulud, Daniel. Letters to a Young Chef. New York: Basic Books, 2003.
2) Keller, Thomas, Susie Heller, Michael Ruhlman, and Deborah Jones. The French Laundry Cookbook. New York: Artisan, 1999.
3) Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996.
4) Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing. New York: W.W. Norton, 2005.
5) Stewart, Martha, and Wendy Kromer. Martha Stewart’s Wedding Cakes. New York: Clarkson Potter/Publishers, 2007.
6) Boyle, Tish, Timothy Moriarty, and John Uher. A Neoclassic View of Plated Desserts: Grand Finales. New York, N.Y: J. Wiley & Sons, 2000.
7) McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
8) Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. New York, NY: Bloomsbury, 2000.
9) Page, Karen, and Andrew Dornenburg. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. New York: Little, Brown and Co, 2008.
10) Chang, David, and Peter Meehan. Momofuku. New York: Clarkson Potter, 2009.