Cook your own Michelin Starred Dinner
If you happen to pay attention to the food world then you probably heard that Michelin has unveiled its 2016 star ratings for New York restaurants. This year, there were no new restaurants added in the 3 star category, but all six which had previously received the rating retained it.
If you can’t afford a 3-star dinner, or even if you can, why not try your hand at the recipes in your own kitchen? At the ICC library we have multiple books available from Michelin starred chefs. Even if you aren’t interested in trying the recipes, many offer background on the chef, the history of the restaurants as well as plating ideas. Below are a few three-star picks to try at home.
Are you a seafood fan? Then start with On the Line by Eric Ripert. This book contains much more than just recipes. The book is divided into four sections: in the kitchen, the dishes, the dining experience, and the business. Thinly sliced conch marinated Peruvian style with dried sweet corn and braised halibut with asparagus and wild mushrooms are two of the many delectable recipes featured here.
Can’t get enough of Ripert? We also have his beautiful My 10 Best published by Alain Ducasse. This series features the career defining recipes of master chefs in a beautiful layout with simple step by step instructions.
If Jean-Georges is more your style, try the book Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman. This book features home kitchen adaptations of recipes from all three of the chef acclaimed restaurants; Jean Georges, Vong and JoJo. Try your hand at salmon and potato crisps with horseradish cream or green tomato marmalade.
For excellent plating and a seasonal approach pick up Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara. Warning: this book is recommended for people who know their way around the kitchen and are willing to invest some time in executing a recipe. If you’re reading this blog, that’s probably you!
Again, this book gives much more than recipes; it has a comprehensive overview of all aspects of the restaurant. If you are feeling ambitious, pick up this book and try brioche-crusted endive with gruyere, ham and pears or white truffle tortellini with fontina cheese and chestnuts.
We have many other Michelin star chef books available in the library, and of course the guides themselves. So stop by and take a look. Be sure to let us know how it goes when you create your at home three-star experience.
By Sara Medlicott
Sara Medlicott was formerly on staff at 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. The school and this chef’s culinary education legacy live on at ICE, where you can explore your own future in food.