The Great Cook Offers Home Lessons from Culinary Director of ICE

Photo courtesy ICE
Pensacola-native James Briscione left the south for a woman. While working at Frank Stitt's legendary Birmingham restaurant, Highlands Bar and Grill, he recognized a young lady from the summer camp he'd attended when he was ten years old. (She didn't remember him, but knew he was from the same home town.) Briscione and Brooke Parkhurst, hit it off, striking up a long-distance relationship; he moved to NYC to be with her. Since arriving, the chef has veered slightly off course -- he became a television personality (he was the first-ever two-time Chopped champion), culinary director at the Institute of Culinary Education (ICE), and cookbook author. He just released his second volume. The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better offers cooking lessons from one of the city's most experienced culinary educators.

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Here's the Recipe for Momofuku Milk Bar's Oatmeal Cookies

Danielle Kosann
Christina Tosi didn't move to New York to make friends. The onetime Italian language and applied mathematics major made her way to the city with the sole goal of working her way up through the ranks of the restaurant industry.

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Here's the Recipe for Artichoke Basille Pizza's Margherita Pie

Copyright © 2014 by Quentin Bacon
Staten Island is frequently referred to as the Forgotten Borough of NYC. Pizza Masters hosts, Artichoke Basille's Pizza (328 East 14th Street; 212-228-2004) owners, and Staten Island natives Francis Garcia and Sal Basille are trying to change that with their recently released book, Staten Italy: Nothin' But the Best Italian-American Classics, From Our Block to Yours, wherein they explore their ascent to culinary stardom through the lens of their Italian family, childhood in the restaurant industry, and lives on the island.

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Tap Into Brooks Headley's Punk Rock Approach to Life and Dessert

All images courtesy W.W. Norton
Brooks Headley heads the dessert program at one of NYC's best and most expensive restaurants, Del Posto. He recently released a cookbook. But if you're imagining a volume that evokes images of rolling vineyards in the Tuscan countryside or strawberries ripening on the bush, think again. The James Beard Award winner is a former punk drummer, and his book, Brooks Headley's Fancy Desserts, explores his ascent into culinary stardom through the lens of a young punk.

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Make the Best Pasta You've Ever Had With Marc Vetri's Mastering Pasta

All photos courtesy Bullfrog + Baum and Ten Speed Press
Marc Vetri was born into an Italian-American family in Philly and spent the formative years of his career cooking in Bergamo, Italy, alongside some of the region's top toques. Shortly after opening his namesake fine-dining eatery in his hometown, Vetri racked up applause with a spot on Food & Wine's list of Best New Chefs and, later, a James Beard Award for Best Chef Mid-Atlantic. He also has two cookbooks under his belt, Il Viaggio di Vetri, a collection of hits from his restaurants, and Rustic Italian Food, a highly acclaimed tome about bringing artisan cooking into the home kitchen. He's just released a third: Vetri's latest work, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, delves into the ins and outs of making one of Italy's most beloved foodstuffs.

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Explore the World of New England Dairy Farming With the Cabot Creamery Cookbook

Courtesy Oxnor House
The Ver-Monte Cristo (recipe on last page)
Michael Nolan met his wife, Donna, after buying cows from her father to show at the county fair. For nearly 40 years now, the couple have been farming together on Kenyon Hill Farm in Cambridge, New York. Both were raised on farms in the area, and their kids have followed in their footsteps, managing a herd of more than 800 cows and over 1,000 acres of cropland. The Nolans are just one of the farm families highlighted in the recently released Cabot Creamery Cookbook: Simple, Wholesome Dishes From America's Best Dairy Farms. The debut volume from the cooperative features 150 recipes, many of which have come from the people who produce the milk.

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George Mendes Wants to Introduce Readers to Portuguese Cuisine in My Portugal

Courtesy photo
George Mendes has garnered widespread acclaim for his modern take on Portuguese cuisine at the Michelin-starred Aldea (31 West 17th Street; 212-675-7223). But one of the Connecticut native's earlier trips to Europe didn't go so well; on the winding country roads of Bordeaux, he was in a car accident with his mom, aunt, and sister. That's just one of many tales told about his life and culinary journeys in Mendes's recently released tome, My Portugal: Recipes and Stories. The book interweaves classic Portuguese recipes with dishes from the restaurant and the story of how Mendes came to be one of Food & Wine magazine's ten "Best New Chefs."

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Rocco DiSpirito's Cook Your Butt Off! Gets Readers to Burn Calories While Cooking

Photo credit Jonathan Pushnik
Before becoming a celebrity chef, TV personality, triathlete, and IRONMAN competitor, Rocco DiSpirito was your average restaurant chef (though slightly more talented than many). He lived life under intense physical and emotional stress; he constantly tasted and sampled decadent, calorie-dense foods; he slept little; rarely, if ever, did he hit the gym. Then, a decade ago, he found himself sitting at his doctor's office, 30 pounds overweight, with 20 percent body fat and elevated blood pressure and cholesterol. When his doctor jokingly told him to draw up his will, he decided to make a change. It stuck. With several diet books under his belt, DiSpirito, in newly released title Cook Your Butt Off!: Lose Up to a Pound a Day With Fat-Burning Foods and Gluten-Free Recipes, makes the biggest promises of all; it's about using the cooking process itself to burn calories while preparing low-calorie meals, at home.

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Dorie Greenspan's Baking Chez Moi Explores 'French Comfort Baking'

All photos by Alan Richardson
Brooklyn native Dorie Greenspan has led a life most of us could only dream of achieving. After doing a dissertation for a doctorate in gerontology and subsequently working in research facilities, Greenspan took a step back from her career to take care of her son, Joshua. Time passed and she didn't want to go back to her former line of work. She was an avid home baker, and her husband, Michael, suggested she try her hand at practicing her passion as a profession. She did, but Greenspan quickly realized it wasn't going to work out: "That was kind of a flop for me; I got fired after a month."

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Joe Warwick's Where Chefs Eat Offers Dining Advice From the World's Top Toques

All images courtesy Phaidon
Joe Warwick knows a thing or two about good restaurants. The hospitality veteran and former critic was part of the team that kicked off the World's 50 Best Restaurants list for Restaurant Magazine. But with his latest book, Warwick has left the picking and choosing to other industry experts: the chefs he critiques. In just a few days, his new and updated edition of Where Chefs Eat: A Guide to Chefs' Favorite Restaurants will hit store shelves, offering suggestions from the world's top toques on where to dine across the globe.

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