Library Notes: Women's History Month March 2017

By Sara Quiroz, ICC Librarian

Women Chefs of New York by Nadia Armugam profiles some of the biggest chefs in the city, including alums Jean Adamson and Christina Tosi. Each profile includes a personal history of the chef, info about where they are cooking now and several of their favorite recipes. Try out some diverse and tasty dishes from your favorite female fronted kitchens such as rabbit stroganoff, smoked duck soba and peaches and cream cookies. The recipes included are as unique as the stories of the women behind them.

Cooking without Borders by Anita Lo “Food, like language, is constantly evolving. It is a living entity that grows and changes at each individual stove-top, at the hands of cooks across the globe,” so says Anita Lo in the introduction to this beautiful cookbook. To call her style fusion cuisine is an oversimplification because, as she says, all cuisine is fusion. Every style of cooking is influenced by others as cuisine truly knows no borders.  Check out her beautifully designed book for recipes like foie gras soup dumplings, braised pork cheeks in caramel and crisp warm sesame mocha.  Anita will also be speaking on our upcoming Food for Thought panel.

Mastering My Mistakes in the Kitchen by Dana Cowin Longtime editor of Food & Wine, it was a shameful secret that Dana Cowin could not cook. She decided to up her game and learn from the pros – including ICC Deans Jacques Pepin, Jose Andres and Cesare Casella as well as alumni David Chang , Dan Barber and Zak Pelaccio. The book is fun and approachable for the new cook but seasoned foodies will love it for the insider secrets of their favorite chefs. Did you know Chef Cesare Casella freezes his cooked beans in their liquid? Mario Batali cuts up overcooked pasta, breads and fries it. These and many more tips and tricks from great chefs in addition to approachable yet unique recipes (hello Jerk Lamb!) are all included in Mastering My Mistakes in the Kitchen. Dana will be moderating our upcoming food for thought panel.

Four Kitchens by Lauren Shockey Have you ever dreamed of living around the world? Alum Lauren Shockey did just that. After completing her culinary education she went to work in kitchens in New York, Hanoi, Tel Aviv and Paris. Interspersed with her grand adventure are recipes inspired by each city. An ode to life on the line, Lauren shows that no matter how different we may be, there is always common ground in the kitchen.

Girl Hunter by Georgia Pellegrini
Part memoir and part how to guide, Girl Hunter chronicles Georgia Pellegrini’s experience learning how to hunt and all the characters she met along the way. It also includes multiple recipes, from whiskey glazed turkey breast to squirrel dumplings. She also includes helpful charts of game meat characteristics and which substitutions will be successful in the recipes and useful equipment for the haute cuisine hunter.

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.