Stop by the library and check out our new staff picks!
Erik Murnighan, our school president, suggests Letters to a Young Chef by Daniel Boulud. This also happens to be a patron pick – it is our top circulating book of all time! Says Erik, “The advice Chef Boulud gives to “young” chefs is spot on – whether that chef is “young” or not.”
Chef Jurgen recommends Baking Science and Technology by E.J. Pyler and L.A. Gorton. He loves this book because “It’s a rather dry read because it goes into so much detail! Yay!” and it’s best for bread fanatics.
On the beverage side of things, we have a recommendation from Vanessa Da Silva, the coordinator of the wine studies program. She suggests Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food by Evan Goldstein. Don’t be intimidated by the Master Sommelier – says Vanessa “It’s a simple & uncomplicated guide to food & wine pairing – wonderful everyday recipes & wine to try”
Are you ready to delve deeper in to the chemistry of your recipes? Check out this pick from Director of Education, Rob Seixas, Cook’s Illustrated the Science of Good Cooking. “50 Concepts analyzed and explained with hundreds of recipes as examples,” says Rob, it’s best for, “Curious minds”
Michelle Thomas, Executive Editor suggests Simon Hopkinson Cooks by Simon Hopkinson. She says, “This books is great for overall meal ideas – start to finish, including hints for cocktails & pairings. Great for studying menu development.”
Chef Vanessa stopped by to tell me how much she loved Historic Heston by Heston Blumenthal. This James Beard Cookbook of the Year winner for 2014 has also gotten rave reviews from Chef Alain and Chef Jose. Chef Vanessa recommends it for history enthusiasts because, “It’s a work of art and passion for the food of Britain! Beautiful book & amazing walk through centuries,” We now have two copies, one for circulation and one in reference, so you will always be able to take a look at this gorgeous text.
Check back next month for more staff picks!