Our staff member Sabena and student worker Gonzalo have put together another wonderful list of new additions to our collection. Check one out today.
New Materials in the Library
1. This book is a treasure. “One Good Dish: the pleasures of a simple meal” by David Tanis, Each recipe is simple to execute and when the library processed this book, I promptly borrowed it for a whopping three months. Read it. Cooked from it. I didn’t want to return it. The recipes are simple but deliver lots of punch – from nibbling on radishes à la crème while prepping peppery duck steaks with parsley salad to munching on addictive after-dinner almond paste dates. One of my favorite recipes was the broccoli rabe, Italian style. Sautéed with minced garlic, rosemary and surprisingly fennel seeds, I can understand why I kept this book for so long. You would too!
2. With the plethora of greenmarket cookbooks in the market, it is often hard to tell which one is worth either a look at or to cook from? Gabrielle Langholtz’s “The New Greenmarket Cookbook: recipes and tips from today’s finest chefs & the stories behind the farms that inspire them” is definitely a combination of the two. First, the food styling pictures are vivid – am I imagining it or do I feel like eating what is on the picture right now? Secondly with recipes that are so simple to execute – all it needs is a quick dash into the kitchen to rustle up meals like broccoli with pistachios, chilies, and mint, flat iron steak with freekeh and peppers, or a blueberry gooseberry crostata. This book delivers all this and more.
3. At a recent Saturday morning at the Union Square farmer’s market I saw Chef Marc Forgione sitting at the table with canapés promoting his latest book. Simply titled “Marc Forgione: recipes and stories from the acclaimed chef and restaurant”, this book is for the serious cook who wants to devote time and energy in producing these recipes. From step-by-step colored pictures of how to truss a chicken to detailed descriptions on the culinary companies that Chef Marc gets his ingredients from, this book would remind anyone of the renowned Art Culinaire’s layout of recipes. Intricate, succinct, and full of flavor.
4.“The Prentice Hall Essential Dictionary of Culinary Arts” by a trio of authors: Steven Labensky, Gaye C. Ingram, and Sarah R. Labensky is a must have for students of the culinary and pastry arts. Detailed descriptions on every conceivable edible in the world, with drawings and how to pronounce the word correctly, this is one book that should be used as a reference.
5. Fluency in French is required for this book, “La Cuisine des Metiers, Une Passion.” Pencil drawings and colored pictures note the hierarchy of the kitchen brigade. If a translator is not available, just looking at the pictures will give you an idea of what the book is about and some of the pictures are worth looking at twice because they look so inviting.
6. Greg Marchand’s “Frenchie: new bistro cooking” is uplifting. Divided into seasons, the recipes reflect the kind of foods one eats nowadays in restaurants or cooks at home. Each recipe may look elaborate but with some concentration, the dishes come out in a breeze. Just imagine what dishes one could put out on the table and if they comprised of say, crispy pollock and asparagus with vin jaune sauce and walnut pesto or sautéed wild mushrooms with grapes and aged mimolette? Reading Chef Greg’s life story can be an inspiration to all the students who are starting out in the culinary field.
7.Patricia Wells’ revised edition of “The Food Lover’s Guide to Paris” is a treasure filled marvel. Here, the author divides the book into sections so that each edible delight that Paris offers is easy to find from the large variety of Parisian restaurants and cafes, she also has detailed sections on food markets, wine bars, patisseries, chocolate stores, ice cream parlors, and stores devoted to kitchen equipment. This book will prepare anyone making a first or sixth visit to this exciting city. A must read..
8.Is the Yucatan peninsula on your list of places to visit but haven’t quite managed to make that trip? Then David Sterling’s book “Yucatan” is the answer. This book is an armchair traveler’s paradise as it is encyclopedic with detailed descriptions of the ingredients, the villages, and the cuisine of this beautiful part of Mexico. The variety of panuchos (tacos) alone will convert anyone who is unfamiliar with ethnic Mexican food. Exquisite pictures and descriptive passages, this book will entice you not learn the art of Mexican cooking but also to plan a trip to this part of the world.
9.“Butterflies and All Things Sweet: the story of Ms. B’s cakes” by Bonaae Gokson is a beautiful coffee table book that not only enhances one’s drawing room but is visually exquisite. Devoid of recipes – three words sum up this book: artistic, stylish, and sexy.
10. Moving or visiting a new city brings a lot of excitement. If London is in your future “J’AIME LONDON: 100 culinary destinations for food lovers” by Alain Ducasse should be a must read for you. Ducasse shows the reader his side of London; he calls it “an invitation to discover my gastronomical London”. Each restaurant listed in this book comes with a detailed description about what they offer and what Ducasse finds most appetizing. If you are going to London you will be able to “experience the sumptuous delights of this magnificent city – with Alain Ducasse as your guide.”
11. The foreword for this beautiful book was written by our own, Cesare Casella. “GUSTO: the very best of Italian food and cuisine”. This book is not about telling you how to cook or what to do with each ingredient. It is about explaining to the reader what the ingredients are about and where they come from. It seeks to provide a deep understanding of each component that might be used on a dish. Chef Casella applies this philosophy by emphasizing that “the secret to success is respect for the ingredients and for tradition.”
Joe the Coffee Book by Jonathan and Gabrielle Rubinstein with Judith Choate
Recipes for a Good Time by Elvis Abrahanowicz & Ben Milgate
Smart Casual by Alison Pearlman
The Hakka Cookbook: Chinese soul food from around the world by Linda Lau Anusasananan
Kinfolk: discovering new things to cook, make and do
Modern Farmer: farm/food/life
The World of Fine Wine