Library Notes: Favorites from Phaidon
Written by Sara Quiroz
Our friends and neighbors at Phaidon have extended a special offer to the ICC community – a discount on two new titles; Aska and Room for Dessert. Both of these titles are available in the library, so feel free to come have a look if you are interested! ICC students and faculty can use code RDA20 when placing their order at phaidon.com. To celebrate, we are highlighting some other great titles from Phaidon available in the ICC Library.
Room for Dessert by Will Goldfarb is a fan favorite of our pastry department here at ICC. What makes this book really unique is that each dish includes not just your standard header followed by a recipe but a short essay regarding the inspiration behind the dish. The recipes have titles such as “Bitter Grandpa” and “Dessert of Mankind” each with beautiful plating and photography. The book also includes a section on Chef Will’s Lab of Ideas – the people he works with, how to develop new ideas and where he finds inspiration.
Aska by Fredrik Berselius again goes into much detail about inspiration, centered around the places which Chef Fredrik draws inspiration from. Find out all the details about the inner workings of the famed 2 Michelin Star Brooklyn restaurant and learn to prepare some of their most beloved dishes – from flatbread to roasted king crab to chanterelle and spruce fudge. More importantly, learn how Chef Fredrik sources his ingredients and develops his recipes.
Central by Virgilio Martinez will always have a special place in my heart because I recall the demo and book release we hosted for him here at ICC. This daring chef snuck some produce across the border so that we could see, smell and taste some root vegetables usually unavailable in the United States. This unusual cookbook is divided up by elevation including a cultural and gastronomic history of Peru along with recipes for Chef Virgilio’s modern take on the cuisine. The beautiful photos make you feel like you are actually traveling the country and coming back to the kitchen of Central.
Paella by Alberto Herraiz is beloved by many of the ICC Chefs here and pretty much in constant circulation! The book is beautifully designed to look like a rice sack and filled with the background and history of this Spanish Classic along with a wide variety of recipes for different styles and cooking methods. Of course the classics are covered but did you know that you can make Paella without any rice? Check out Herraiz’s version with quinoa and spring vegetables or black spaghetti with mushrooms. How about sweet Paella? Think rice pudding only with global inspirations including such delectable combos as apples and camembert, mango and coconut or green tea and red bean.
Sara Quiroz 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.