FROM ANGIE MAR'S DEBUT COOKBOOK, TO TYLER KORD'S NEW PROJECT DEDICATED TO CHICKEN, HERE'S WHAT WE CAN'T WAIT TO "PRE-ORDER"!
As another summer filled with restaurant openings, rosé wine pairings and NYC heat waves comes to an end, it’s time to usher in one of the most beloved seasons of all — fall! For many, this stirs memories of going back-to-school, sipping hot apple cider and getting into the kitchen for Holiday entertaining. Since National Cookbook Month is just around the corner (it happens each October), it’s time for publishing houses to release their roster of new cookbooks. We’re excited to share a sneak peek at 10 ICC alumni who have books hitting shelves this Fall, plus a special mention of a new memoir from ICC 2019 Commencement Keynote Speaker, Aarón Sánchez!
So whether you’re in need of a new recipe to spice up your fall, or looking for some inspiration to get back-to-school in one of our culinary or pastry programs, look no further than these alumni cookbooks coming out soon! Check out the full list below to pre-order your favorites!
FRESH & FLAVORFUL LATIN SUPERFOODS: 100 SIMPLE, DELICIOUS, AND ENERGIZING RECIPES FOR TOTAL HEALTH
Author: Leticia Moreinos Schwartz
Program and Graduation Year: Professional Pastry Arts ’08
Release Date: October 15, 2019
Pre-Order Here
While many people associate healthy cooking with flavorless food, ICC alumna Leticia Schwartz is on a mission to prove that healthy eating can be absolutely delicious! In the award-winning author’s latest book, she introduces new and improved Latin recipes utilizing healthful, nutritious ingredients so you can enjoy your favorites without compromising on flavor.
BUTCHER AND BEAST: MASTERING THE ART OF MEAT
Author: Angie Mar
Program and Graduation Year: Professional Culinary Arts ’11
Release Date: October 1, 2019
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The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing. From one of New York’s first speakeasies—frequented by Fitzgerald and Hemingway—to a beloved neighborhood Italian restaurant before becoming one of the city’s most notorious night clubs. When ICC graduate Angie Mar purchased the Beatrice Inn in 2016, she led the storied landmark into its next chapter—transforming the space and menu into a stunning den where guests are meant to throw caution to the wind and engage in their most primal senses.
In her debut cookbook, Angie will showcase over 80 recipes with her signature unconventional approach to flavor, including Beatrice Inn favorites like Milk-Braised Pork Shoulder, Duck and Foie Gras Pie and Bone Marrow–Bourbon Crème Brûlée. Plus, readers will get a glimpse into her controversial and cutting-edge dry-aging techniques, adoration of Champagne, her rise to the top of the NYC restaurant scene and more!
THE MUNCHY MUNCHY COOKBOOK FOR KIDS: ESSENTIAL SKILLS AND RECIPES EVERY YOUNG CHEF SHOULD KNOW
Author: Pierre A. Lamielle
Program and Graduation Year: Professional Culinary Arts ’08
Release Date: September 1, 2019
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Looking to get in the kitchen with your little ones? Pierre Lamielle, a 2008 Culinary Arts grad, is making cooking fun with the “Munchy Munchy Gang,” a team of characters educating kids on the art of cooking! With over 28 kid friendly recipes, like ketchup and pancakes, these fun illustrations bring the kitchen to life and make complex cooking theories, like balancing the five tastes, accessible to kids of all ages.
BOBBY AT HOME: FEARLESS FLAVORS FROM MY KITCHEN
Author: Bobby Flay
Program and Graduation Year: Professional Culinary Arts ’84
Release Date: September 24, 2019
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Bobby Flay strikes again! This time, in his most personal cookbook yet, he opens up his home to share 165+ recipes that he cooks at home for family and friends. From everyday favorites to his bold signature pull-no-punches cooking style, expect to take your flavors to the next level with recipes like sticky-savory-sweet Korean BBQ chicken and Spanish-style shrimp and grits! With Bobby by your side, cooking at home just got a lot more exciting.
THE JOYS OF BAKING: RECIPES AND STORIES FOR A SWEET LIFE
Author: Samantha Seneviratne
Program and Graduation Year: Professional Culinary Arts ’06
Release Date: October 8, 2019
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Cooking may be a necessity—everyone needs to eat—but baking is different. Inspired by the the best selling cookbook The Joy of Cooking, ICC alumna Samantha Seneviratne delivers a delicious cookbook filled with 75 ways to bake yourself back up when you feel like you’ve hit the bottom. Exploring a different theme in each chapter, she shares recipes like like Chocolate Cardamom Swirl Babka and Coffee Crème Bundt Cake paired with touching, humorous and thoughtful essays. From moments of comfort and solace, to happy, joyous times, dessert is always there when you need it most!
DINNER AT THE CLUB: 100 YEARS OF STORIES AND RECIPES FROM SOUTH PHILLY'S PALIZZI SOCIAL CLUB
Author: Joey Baldino and Adam Erace
Program and Graduation Year: Professional Culinary Arts ’02
Release Date: October 29, 2019
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ICC alumnus Joey Baldino is known around South Philly and New Jersey for his delicious, mouthwatering Italian food. So when Joey took over his late Uncle Ernie’s business, the Palizzi Social Club, he made an already exclusive members-only club the hottest table in town. For his debut cookbook, Joey and co-author Adam Erace give readers a look at the history behind this 100-year old social club and a peak into Chef Joey’s Southern Italian-inspired menu that’s getting Palizzi recognized in Bon Appetit, Esquire and more!
MADE IN MEXICO: CLASSIC AND CONTEMPORARY RECIPES FROM MEXICO CITY
Author: Danny Mena
Program and Graduation Year: Professional Culinary Arts ’05
Release Date: September 10, 2019
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Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena’s hometown. In more than a hundred dishes, this ICC graduate shows home cooks the depth and diversity of true Mexican cooking with explanations for proper technique and suggestions for ingredient variations. Plus, the transportive photography will place you right in the middle of Mexico City’s vibrant culinary scene.
JUDY JOO'S KOREAN SOUL FOOD: AUTHENTIC DISHES AND MODERN TWISTS
Author: Judy Joo
Program and Graduation Year: Professional Pastry Arts ’04
Release Date: October 7, 2019
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Philly Cheesesteak dumplings? Yes, please! Fresh from the success of Korean Food Made Simple, ICC alumna Judy Joo is back with a brand new collection of 100+ recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage, Judy presents recipes that appeal to amateur chefs and accomplished home cooks alike with street food to snacks and sharing plates, kimchi to Ko-Mex fusion food and more!
FOOD52 DYNAMITE CHICKEN
Author: Tyler Kord
Program and Graduation Year: Professional Culinary Arts ’02
Release Date: October 8, 2019
Pre-Order Here
Running out of new ways to love everyone’s ultimate dinnertime winner? In Tyler Kord’s newest cookbook, he teamed up with Food52 to deliver a clever collection of inventive chicken dishes that you’ll never get tired of. From Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie to Roast Chicken with All of the Vegetables in Your CSA and Patrick’s Fried Chicken with Spicy Pickles, you’ll be reaching for this book over and over again. Plus, you’ll learn great kitchen how-tos like carving, spatchcocking, making stocks and more!
HANGOVER HELPER: DELICIOUS CURES FROM AROUND THE WORLD
Author: Lauren Shockey
Program and Graduation Year: Professional Culinary Arts ’08
Release Date: October 1, 2019
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In Hangover Helper, Lauren Shockey follows up her 2011 memoir and cookbook with her first ever full-fledged cookbook. Hangover Helper explores essential tried and true recipes to cure your hangover, collected from culinary traditions from around the world. With over 50 recipes, like the American Pepperoni Pizza Bagel or the Japanese Green Tea and Rice Soup, there’s something to satisfy any appetite. It’s a must-buy for the playful side of your culinary shelf!
FRESH FLAVORS FOR THE SLOW COOKER: REINVENT THE SLOW-COOKED MEAL
Author: Nicki Sizemore
Program and Graduation Year: Professional Culinary Arts ’06
Release Date: October 29, 2019
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Slow cookers for home cooks will never go out of style! In Nicki Sizemore’s 3rd cookbook, she puts a twist on main dishes, sauces and sides that can be cooked any day of the week. You won’t want to miss the Overnight Pumpkin–Brown Rice Pudding with crunchy pecans or the Thai Curried Chicken & Rice Noodles!
THE NOODLE SOUP ORACLE: HUNDREDS OF POSSIBILITIES FOR THE WORLD'S FAVORITE COMFORT FOOD
Author: Michele Humes
Program and Graduation Year: Professional Culinary Arts ’07
Release Date: October 8, 2019
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This isn’t just any cookbook! Michele Humes has created a mix and match book to satisfy any noodle lover. In it, you’ll find recipes to add to, subtract from, and create your own culinary journey.
THE CHEF OF GREENWICH VILLAGE
Author: Joanne Mosconi
Program and Graduation Year: Professional Culinary Arts ’16
Release Date: October 30, 2019
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The immigrant story and secret recipes of beloved NYC chef, Pietro Mosconi, as told by his daughter, ICC alumna Joanne Mosconi. Chef Pietro is the owner and chef at Monte’s Trattoria and Villa Mosconi Restaurants—both located on Macdougal Street in Greenwich Village. In this cookbook, you’ll find cherished recipes and family stories to take you into the kitchen and Monte’s Trattoria.
SPECIAL MENTION
WHERE I COME FROM: LIFE LESSONS FROM A LATINO CHEF
Author: Aarón Sánchez
Chef Aarón was ICC’s 2019 Commencement Speaker and provides full-tuition scholarships to ICC through his philanthropy, The Aarón Sánchez Scholarship Fund
Release Date: October 1, 2019
Pre-Order Here
While Aarón Sánchez may not be a graduate of the school, we certainly can’t miss the opportunity to support our 2019 Commencement Keynote Speaker and founder of The Aarón Sánchez Scholarship Fund which provides full-tuition scholarships to ICC’s Professional Culinary Arts program! In his memoir, Aarón delves into his formative years with remarkable candor and reveals how he fell in love with cooking at such a young age. Throughout, he shares the invaluable lessons he learned—both inside and outside the kitchen—and offers an intimate look at the untraditional life of a professional chef and TV personality. You won’t want to miss this inspirational account of how his talent and passion took him to the top of his profession!
See ICE cookbooks by ICE alumni.
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.
