December 2014 Staff Recommendations

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This month we have a new batch of staff picks on a wide range of topics.

Scott Carney, Dean of Wine Studies, is a frequent library user and known for multiple book recommendations during class! This month, he suggests Inventing Wine: A New History of One of the World’s Most Ancient Pleasures by Paul Lukacs. This book covers the history of wine from a religious social and even scientific perspective. According to Luckacs, wine has been around for 8,000 years with the essentially the same chemistry but with major changes to it’s social role.


Scott recommends it for the “great prose, great insights and profiles” and says it is best for “the France module” in the Sommelier program.

Chef Jose Menendez recommends Becoming a Chef by Andre Dorenburg and Karen Page. This comprehensive guide includes everything culinary. From historical timelines to recipes to chef profiles, it serves as not only a full resource but also a road map for entry to the industry.


Chef Jose loves this book because, “every chef had a beginning on the way to success.”

With the holidays coming up, we can all use from fresh ideas for entertaining. For this, Chef Kir Rodriguez recommends The Scarprtta Cookbook by Scott Conant.This book includes 125 recipes from the restaurant Scarpetta.


Chef Kir loves this book because, “it has gorgeous photos edging on food porn with extraordinary recipes that are deceptively simple with wonderful results.”

Sabena Singh, former Library Assistant, suggests Having Tea by Catherine Calvert. This book include menus and recipes for everything from a Sunday Afternoon Tea to a Christmas EVe Tea to a Thirties Style Tea. Says Sabena, “I have baked many of the cakes. They are all so tasty.”

Attention meat lovers! Assistant Editor and current culinary student Michael Sullivan recommends Meat: Everything You Need to Know by Pat LaFrieda because, “it walks you through each cut of beef, pork lamb, veal and chicken. The book also includes step-by-step photos with detailed photographic meat cut diagrams.”


Michael should know a thing or two about the recipes – he helped Chef Janet Crandall to test them. This is a hot book and rarely stays on the shelves for long, so pick it up while you can!

Science behind sauces? Composition of ice cream? Edible seaweeds? Harold McGee has got you covered. Our Executive Editor, Michele Thomas recommends On Food and Cooking The Science and Lore of the Kitchen. Says Michele, “This book is my go-to for questions about the science of food and flavor. It’s easy to read and has yet to lead me wrong.”

Stop by the library and take a look. Cold winter nights are the best time to catch up on reading!


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