1. MOMOFUKU BY DAVID CHANG
Nominated for the James Beard Award for Cooking from a Professional Point of View, this cookbook by 2001 Culinary Arts graduate David Chang is inspired by his the award-winning New York City restaurant group which includes Momofuku Noodle Bar, Ssäm Bar and Ko. Complete with stories from Chef Chang’s rise in the culinary world, Momofuku includes recipes for everything from ramen to pork buns, capturing the Michelin star-winner’s Asian-inspired flair.
2. BOBBY FLAY’S BARBECUE ADDICTION BY BOBBY FLAY
ICC inaugural ’84 class-graduate Bobby Flay has been changing American cookouts for over two decades with his grilling expertise. His latest collection of recipes Bobby Flay’s Barbecue Addiction is the companion cookbook to Flay’s show of the same name — for which he has won two Outstanding Culinary Host Emmy Awards. One of many by Flay, this cookbook features recipes for chicken, burgers and other barbecue staples of all sorts, giving aspiring grill masters a chance to broaden their range of grilling techniques and flavors.
3. THE THIRD PLATE: FIELD NOTES ON THE FUTURE OF FOOD BY DAN BARBER
Dan Barber — graduate of ICC’s Classic Culinary Arts (now Professional Culinary Arts) class of 1994 and chef/owner of Blue Hill and Blue Hill at Stone Barns — explores the ins-and-outs of farm-to-table food culture from rethinking the local food movement to discussing the future of culinary sustainability. While this James Bear Award-winning read isn’t your typical cookbook, it’s a must-have for aspiring professional and recreational chefs who want to understand where there food comes from — and where the future of food is headed.
4. ZAHAV: A WORLD OF ISRAELI COOKING BY MICHAEL SOLOMONOV AND STEVEN COOK
Featuring recipes influenced by the cuisine from the Middle East, North Africa, the Mediterranean, and Eastern Europe as encapsulated by Israeli cooking, Zahav: A World of Israeli Cooking book was the winner of both the 2016 James Beard Award in International Cooking and Cookbook of the Year. Steven Cook, a Culinary Arts ’00 graduate, co-authored the book with Solomonov — whose restaurant Zahav served as the stage on which some of the book’s popular recipes for fried cauliflower and hummus made their highly-praised debut.
5. JACQUES PÉPIN HEART & SOUL IN THE KITCHEN BY JACQUES PÉPIN
ICC’s Dean of Special Programs Jacques Pépin, with an illustrious career spanning many decades and mediums through which he’s shared his French culinary expertise (and charm), has released countless cookbooks over the years. His latest, in conjunction with what will be his final PBS series, features 200 recipes Pépin enjoys preparing for his family and friends. Taking a very personal approach to cooking, the book also peppers in vivid stories from his years in the culinary world, offering an unmissable look into cooking for professionals and amateurs alike.
6. MASTERING PASTA: THE ART AND PRACTICE OF HANDMADE PASTA, GNOCCHI, AND RISOTTO BY MARC VETRI
An alumni of ICC’s Art of International Bread Baking Program and chef-owner of award-winning Italian restaurant Vetri in Philadelphia, Marc Vetri’s cookbook is a masterclass in all kinds of pasta — from dough, to shapes, to sauce pairings. If you’re considering making a culinary career in Italian cooking — or even if you’re an Italian home cook looking to step up your game — this 2016 James Beard Award-nominated book is a must-have in your culinary library.
7. MILK BAR LIFE: RECIPES & STORIES BY CHRISTINA TOSI
In the search for the perfect finish to any meal, look no further than the cookbook of ICC 2004 Pastry Arts alumni Executive Pastry Chef at David Chang’s Milk Bar Christina Tosi. With recipes straight from the synonymous bakery including the infamous crack pie® and compost cookies®, Milk Bar Life: Recipes & Stories includes other sweet and savory dishes as well as stories from the James Beard Award’s 2012 Rising Star Chef and 2015 Outstanding Pastry Chef herself.
8. MANRESA: AN EDIBLE REFLECTION BY DAVID KINCH
ICC Dean David Kinch — who recently earned a third Michelin star for the restaurant Manresa in Los Gatos, California— connects farm-to-table cooking to the flavors of Northern California. Nominated for the 2014 James Beard Award for Cooking from a Professional Point of View, Kinch reached 19th on The New York Times Best Sellers list with this cookbook inspired by the West Coast.
9. THE NEW SUGAR AND SPICEBY SAMANTHA SENEVIRATNE
Culinary Arts ’06 and Bread Baking ’08 graduate Samantha Seneviratne’s James Beard Award-nominated cookbook features interesting twists on classic desserts from brownies to pudding. Organized by spices, this book offers bakers at all levels recipes to expand your sweet treats beyond the typical flavors and baking techniques.
LEARN COOKING TECHNIQUE FROM ICC
International Culinary Center also has a cookbook series of its own, teaching the fundamentals of cooking and baking techniques including everything from Italian cuisine to bread baking based on the teachings of ICC courses and programs.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.