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New month, new recommendations from your friendly faculty!
Chef Damien recommends Culinary Artistry by Andrew Dorenburg and Karen Page. He loves this book because, “It was my first real culinary book!” and it is best for recipes and flavor composition. It really covers everything about how to pair and season foods and how to compose menus far beyond your basic cookbook.
If you’re looking for a more historic read that you can really sink your teeth into, check out Dearie: The Remarkable Life of Julia Child by Bob Spitz recommended by Chef Leif. This book is, “A wonderful portrait of her entire life. Shows the best of what we do in this industry.”
For a great blend of history and cookbook, take a look at Chef Philippes staff pick, Ma Gastronomie: The Life and Recipes of the Master of French Gastronomy.Chef Philippe loves this book because “Ferdinand Point is so inspirational”
And now for our Wine Studies folks! We have two wine picks this month. If you are looking for a quick and fun guide, try our pick from Michelle Thomas, Certified Sommelier and Editor in our education department! The Essential Scratch and Sniff Guide to Becoming a Wine Expert by Richard Betts is best for culinary wine, somm foundation and pastry wine. She loves it because, “It breaks several core concepts of wine & wine tasting down into approachable pieces and it keeps things fun!”
For a historic approach, check out Thomas Jefferson on Wine by John Hailman recommended by Vanessa Da Silva, Wine Studies Coordinator. “It’s a great look into the life and travels of Thomas Jefferson through the great wine regions of France.” It’s best for history buffs and wine lovers.
We have one recommendation for our pastry and cake folks, from Alejandra Garcia in Student Affairs. She recommends Cake Sculpture and Sculptured Figure Piping by Roland A. Winbeckler. Says Alejandra, “A very interesting look into retro cake decorating techniques. Warning – it is sometimes a little creepy…” If you are looking for a cake of Princess Diana, a crab or a life-sized man, look no further. They are all covered by Chef Winbeckler.