Our staff member Sabena has put together another wonderful list of new additions to our collection. Check one out today.
New Materials in the Library
1. This month’s featured book is “Hazan Family Favorites” by Giuliano Hazan. As her life was being celebrated around the city, it is only fitting that this book about the much loved Marcella Hazan has come into our library. Written by her son who has compiled the family’s best loved recipes, this is a book worth perusing for its solid Italian fare from Piedmontese Savoy Cabbage and Bean Soup, Risotto with Pesto, Tagliata with Garlic and Parsley, to Nonna Mary’s Ciambella – these simple dishes will bring joy to all you will feed. Dobbiamo fare bistecca per cena stasera? (shall we make steak for dinner tonight?)
2. One look at Hande Bozdogan’s “Pop-Up Cookery Book from the Istanbul Culinary Institute” was enough to make me squeal with delight! What a charming book! Opening it was like unwrapping a present and lo and behold, there are three parts to it: on the left are basic recipes, the right has seasonal recipes and the center has the featured seasonal recipes that come to life as creative pop up cards. Filled with pictures that will bring a smile to one’s face, this book will not only entice novices in the art of la cuisine but also seasoned chefs in how to cook native dishes from Turkey like Swiss Chard Sarma, Kadinbudu Köfte, Anchovy Stew from the 17th Century to Pumpkin Profiteroles. This is the book to buy and treasure.
3. “The Way We Ate” by Noah Feck & Paul Watouicz is an absorbing compilation of recipes conceived by the celebrated chefs of today to comemorate events of the past 100 years in America. From Georgette Farkas of Rotisserie Georgette creating a “I’ll what G’s Having Cocktail” with a story about to Jacques Pepin’s Stuffed Quail with Grape Sauce tp Nicole Taylor’s Lemon Coconut Stack Cake – each chef’s offering comes with an historical anecdote that is enticing. Note: On Wednesday, April 16, Noah Feck visited the library and signed his book. That was impressive!
4. Tristan Stephensonis a world renowned maestro of mixology and bar science. His first book “The Curious Bartender: The Artistry and Alechmy of Creating the Perfect Cocktail” reads like a mystery novel with historical information about drinks, the techniques that go into making that special cocktail to the libations themselves – a treasure trove of all that makes it fun to enjoy that Espresso Martini, that Manhattan or La Paloma. What will be it now? Shall we start with a Champagne Gin Fizz, a Negroni, and then follow it up with a Singapore Sling? You will not only enjoy the recipes but will rush to get all the ingredients to set up a home bar, invite friends and live it up!
5. So you have graduated from culinary school and are working your way up the totem pole. A few years later, your new position is that of a sous chef. Michael Gibney is the sous chef who has written a book suitably titled “Sous Chef: 24 hours on the line.” This is a definitive insider guide on one’s responsibilities involved when working in a restaurant.
6. Who can’t resist an éclair? I, for one, am partial to coffee éclairs and can polish off two in quick succession whenever a tray from Pastry 1 is sent up to us mortals. So having this slim volume of “Secrets of Eclairs” by Marianne Magnier-Moreno in the library is a joy to behold. Dedicated solely on how to master the technique of making éclairs (Earl Grey, Passion Fruit Mandarin, Crunchy Hazelnut Éclairs) with a myriad of assorted fillings (crème pâtissière, crème mousseline, Chantilly cream) and a variety of icings to beautify the éclair (fondant base or royal icing). This book will show you how easy it is to make them including taking the mystery out of using a pastry bag. Shall we make some now?
7. “The Bartender’s Black Book” by Stephen Kittredge Cunningham is a collection of nearly 3000 cocktail recipes. Aptly named and in its 9th edition, this is a cocktail bible. Granted that all these cocktail recipes might be difficult to memorize, but having this book at the bar would make it easier if a customer came in and asked for a Flaming Lamborghini. Rather than looking puzzled, quietly whip out this book and voila, the recipe is right there.
“In a straight up martini glass, put in ½ oz of Grenadine, 1 oz Galliano, 1 oz Sambuca, ½ oz Green Chatreuse. Ignite. Let burn for 10 seconds, then put a straw inside and drink quickly, while someone pours in 1 oz of Blue Curacao and 1 oz of Irish Cream.”
Or perhaps a Pacific Pacifier? (“Fill a short glass with ice. Add 1 oz Orange Liqueur or Triple Sec, ½ oz Banana Liqueur, ½ oz Cream. Shake.”
With this book, you will be able to pacify any customer!
8. Cornish pasties, pork pie, chicken & tarragon tart, mascarpone cheesecakes, raspberry & pistachio tartlets, Breton biscuits….mouth watering? Mine is! Brittany born, and England raised, chef & author Richard Bertinet runs the Bertinet Kitchen Cooking School in Bath, England. His book. Simply titled “Pastry” this book will take the mystery out of making pastry: salted, sweet, puff, and choux. With step-by-step colored pictures, pastry items will be flowing from your kitchen making you and your guests happy.
9. “Patisseries Paris” by Jamie Cahill with photographs by Alison Harris is a gem of a book. If you cannot go to Paris for pastries, then this book will take you there. Studded with tempting pictures in full color that you will want to devour (trust me!), all the pastries are divided up by arrondisement (neighborhoods) and each patisserie has enough details on what is best made there that you will run to book the next flight to Paris to dive in and feast. With so many bakeries to choose from, which one will it be? Boulangerie Malineau in the 4th has pain au chocolat framboise (chocolate raspberry croissant) that is sold out by noon – stand in line early. JeanPaul Hevin, a well-known chocolatier, also makes a scrumptious Longchamp Pralinéwhich is a concoction made of a cake studded with hazelnuts, infused with praline cream meringue. Now, have you got that plane ticket booked?
10. This next book will also send you flying off to Paris thanks to David Lebovitz’s stories and recipes in “My Paris Kitchen.” I see this not only as a cookbook but an exciting armchair travel cookbook filled with mouthwatering descriptions about recipes or ingredients in the recipe that makes one read it in anticipation for the next sentence. Imagine being invited to dine chez Chef Lebovitz, one can only imagine tucking into a frisée salad with bacon, egg, and garlic toasts or nibbling on cherry tomato crostinis with homemade herbed goat cheese. What would follow? Will it be the caramel pork ribs paired with green beans with snail butter and lemon-pistachio Israeli couscous? Or will it be more traditional as in a lamb shank tagine? Now we are ready for dessert. How about a generous scoop of buttermilk ice cream with olive oil and fleur de sel or a thick slice of the apricot crumble tart?
A’Qi: A Kitchen Dialogue by Arnold Hanbuckers & Karen Keygnaert
Ferran Adia and Elbulli: The Art, The Philosophy, The Gastronomy by Jean-Paul Joary with Ferran Adria
Daniel: My French Cuisine by Daniel Boulud
Great Cake Decorating: Sweet Designs for Cakes & Cupcakes by Erin Gardner
Rococo: Mastering the Art of Chocolate by Chantal Coady