Kendall College Releases First Cookbook
Kendall College is proud to announce the release of its first culinary publication, Sharing Our Global Passion: Recipes from 22 World Class Chefs ($25), a compilation of recipes that reflect the backgrounds, professional training, and world experiences of faculty in the School of Culinary Arts. Published by the preeminent culinary-arts educational experience in the Midwest, this book celebrates the diversity of global cuisine in both classic style and modern interpretation.
“Chicago is known for leadership and innovation in hospitality; the culinary and baking and pastry faculty at Kendall College are no exception,” says president Emily Williams Knight. “Not only are they educators, they are first and foremost skilled practitioners who have worked around the world. In short, Kendall’s faculty truly offers students rich, global perspectives.”
The book release comes at a time when U.S. consumers’ awareness of and interest in exploring global and ethnic cuisines are at a high. According to trend-tracker Technomic’s recent Ethnic Food & Beverage Consumer Trend Report, ethnic meals are often chosen as an avenue for consumers to discover and experiment with new foods and flavors.
Indeed, more than 60 percent of consumers choose ethnic fare over traditional foods because they are looking for something different, and nearly as many say they do so to discover new flavors.
Sharing Our Global Passion embraces a wealth of the world’s culinary cultures with dishes such as Mexican sopes with Oaxaqueña mole Amarillo from Chef Thomas Meyer; Tuscan-style pasta alla chitarra and rabbit from Chef Peggy Ryan; cracked conch with cassava fries, rice, and peas from the British Virgin Islands, from Chef Christopher Quirk; Thai chicken and curry sauce with crispy egg noodles from Chef Massimo Bosco; and a French-regional comfort dish of sautéed salmon, oven-fried sliced potato, wilted spinach, and a creamy tomato and apple-cider sauce from Chef Pierre Pollin.
Certified Master Baker Melina Kelson contributes her formula for raisin bread featuring rosemary and pine nuts. Captivating desserts such as jugalbandi from India and citrus nougat glace with caraway cake from Japan are the handiwork of Chefs Siddharth Mangalore and Ericka Masuda, respectively.
Each recipe’s beverage pairing is recommended by certified sommelier John Peter Laloganes, assistant professor in Kendall’s School of Hospitality Management and instructor in the beverage-management concentration. Striking color images from noted Chicago food photographer Eric Futran, a Kendall College contributing professor who teaches culinary photography, allow the reader to visually savor each dish. Recipes are foolproof thanks to recipe editor and Kendall adjunct instructor Tom O’Brien.