New Materials for December 2014

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Librarian, Sara Medlicott, provides a brief overview of new titles available in the library. 

With all the rain, snow and cold we have been experiencing, December is the perfect time to curl up indoors with a good book – especially considering we have a few days off at the end of the month for upcoming holidays!

1. Are among the 70% of students attending International Culinary Center with aspirations of starting your own business? Cooking Up A Business by Rachel Hofstetter is just the book to motivate you and get you started. Hofstetter give tips on branding, relationship building and budgeting. All directly from the mouths of the culinary entrepreneurs behind brands like Popchips, Kopali and Love Grown Foods. Have you been considering our Culinary Entrepreneurship program? Get a head start with this book.

2. Bar Tartine Techniques & Recipes by Nicolaus Balla and Cortney Burns is a beautiful new book from the masterminds behind the San Francisco eatery of the same name. The book is amazingly styled and photographed, filled with dramatic imagery sure to inspire you in the kitchen. Many recipes would be fantastic for entertaining such as the Pistachio Dip with Flax Crackers, Tune with Black Beer Ponzu & Radish and the “Harvest Party” section.


3. Are you a fan of The Sporkful?In the weekly podcast, Eater (Not “Foodie”, “Eater”) Dan Pashman explores such culinary conundrums as whether it is worthwhile to wait in line for hot new foods and how to engineer the perfect PB & J sandwich. His new book, Eat More Better: How Make Every Bite More Delicious delves deeply into culinary questions like these structured as a curriculum with lessons, instructions and yes even homework (which you can submit directly to Pashman) that may just change the entire nature of your existence!It’s not only a funny and engaging book but also filled with useful information.

4. Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson You have probably heard of Marcus Smuelsson by now, between his appearance on Top Chef Masters his best selling memoir Yes, Chef and his successful Red Rooster restaurant, his name is everywhere. In his new book, both his love for New York City and his global influences shine through every recipe. There’s a little something for everyone, from Ethiopian Doro Wat Tostados to Garam Masala Pumpkin Tart – the very tart served for President Obama’s first state dinner. Samuelsson includes menus for all occasions, recommended playlists for while you’re cooking and a helpful section on cooking with kids. The cooking with kids chapter includes simple recipes and advice to get children thinking about nutrition and into the kitchen.


5. Celebrity Vineyards: From Napa to Tuscany in Search of Great Wine Did you know Antonio Banderas has a vineyard? So does Dan Akroyd! Nick Wise traveled around the world, interviewing celebrity vinters.They are all here, in this book.

6. New York Cult Recipes by Marc Grossman One of my hobbies is attempting to re-create my favorite restaurant meals at home, but living in New York City I always have the option to go for the original if I fail terribly. When Marc Grossman moved to Paris, he found himself incredibly homesick for New York, not the city itself but the food. This book is full of the recipes Grossman devised from his food memories of New York. From Jewish deli’s to Greek diners to Chinese take out joints, Grossman covers the “cult” dishes from all. I can’t wait to try out some of these recipes at home.


7. Gustavo Arellano, the columnist of Ask a Mexican! took on the history of Mexican food in the United States in his new book, Taco USA: How Mexican Food Conquered America. From restaurant to supermarkets, Mexican food is everywhere. Arrellano explores the how and why of this influence.  

8. If all that history makes you hungry, pick up Mexico: The Cookbook by Margarita Carrillo Arronte. This bright and beautifully illustrated book features multiple recipe variations for each dish including the region of origin. The photos and styling are simple and elegant and each recipe is explained clearly.


9. Pitt Cue Co The Cookbook Looking for a British take on barbecue? The guys behind London restaurant Pitt Cue released this straightforward guide to Bourbon, BBQ and all the fixins.This straightforward guide includes meat cut illustrations and techniques and tips for grilling in addition to the recipes.

10. Historic Heston Blumenthal by Heston Blumenthal This gorgeous and lushly illustrated book won the James Beard Cookbook of the year award for 2014. It is, however, so much more than a cookbook. Blumenthal delves into British Culinary History dating back to the middle ages and tells the story of iconic dishes before creating modern recipes inspired by the historic. Both Chef Jose Menendez and Chef Alain Sailac have come into the library raving about this book, so come check it out before another chef grabs it!



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