{"id":29668,"date":"2024-11-26T07:45:22","date_gmt":"2024-11-26T12:45:22","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=29668"},"modified":"2024-11-26T07:48:38","modified_gmt":"2024-11-26T12:48:38","slug":"alumni-cookbooks","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/alumni-cookbooks\/","title":{"rendered":"Cookbooks by Cornellians: Ideas for Tasteful (and Tasty!) Holiday Gifts"},"content":{"rendered":"\n

From vegetarian classics to a deep dive into Spanish cured meats\u2014plus tempting treats and more\u2014there\u2019s something for everyone<\/p>\n\n\n\n

By Beth Saulnier<\/strong><\/p>\n\n\n\n

Cookbooks are a tried and true (and tasty!) gift idea at the holidays and year \u2019round\u2014a way to give that special person on your list a window into a new genre of cuisine, or a trove of recipes in a type of food they already love.<\/em><\/p>\n\n\n\n

And if that cookbook was penned by a fellow Cornellian? Even better!<\/em><\/p>\n\n\n\n

Here, roughly grouped by type, is a (not comprehensive) roundup of more than a dozen cookbooks written by Big Red alums\u2014some relatively recent releases, others classics that have inspired generations of home chefs.<\/em><\/p>\n\n\n\n

Vegetarian<\/p><\/blockquote><\/figure>\n\n\n\n

\"The<\/figure>
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Moosewood Cookbook<\/h2>\n\n\n\n

Mollie Katzen \u201972<\/strong><\/p>\n\n\n\n

Arguably the original vegetarian food bible, this classic cookbook<\/a> sprang from the beloved restaurant that\u2019s still operating in Ithaca\u2019s historic Dewitt Mall. Inducted into the James Beard Award Cookbook Hall of Fame, it has been released in various editions over the years; the current one is a 40th anniversary version, published in 2014.<\/p>\n\n\n\n

As in its sequel, The<\/em> Enchanted Broccoli Forest<\/em>, the recipes are illustrated not with photographs but with Katzen\u2019s endearing line drawings.<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Recipes\u2014from cardamom coffee cake to calzones\u2014are divided into soups, salads, sauces and dips, \u201cbaked things and sandwiches,\u201d entrees, and desserts.<\/p>\n\n\n\n

The Moosewood Collective (no longer including Katzen, but with other alums in the mix) has since published myriad other titles, including 2013\u2019s Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America\u2019s Best-Loved Restaurants<\/em>.<\/p>\n\n\n\n

\n\n\n\n
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Cabbagetown Caf\u00e9 Cookbook<\/h2>\n\n\n\n

Julie Jordan \u201971<\/strong><\/p>\n\n\n\n

Something of a spiritual sibling to Katzen\u2019s Moosewood Cookbook<\/em>, this 1986 volume<\/a> also traces its roots to a beloved Ithaca restaurant\u2014the long-closed and much-missed caf\u00e9 of the title, which operated on Eddy Street from the 1970s to the \u201990s.<\/p>\n\n\n\n

Jordan previously published the cookbook Wings of Life<\/em>, named for the restaurant\u2019s signature salad\u2014a beloved local delicacy that featured (among other ingredients) marinated tofu, brown rice, cooked broccoli, and nuts.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

Says Publishers Weekly<\/em> of Cabbagetown Caf\u00e9 Cookbook<\/em>: \u201cThis collection of the caf\u00e9\u2019s specialties\u2014including appetizers, breads, salads and dressings, soups, pasta, pizza, quiches, stir-fries, Mexican, Indian, and Sunday-brunch dishes, and desserts\u2014will spark appetites, even of those folk who never went to Cornell.\u201d<\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

International & Fusion<\/p><\/blockquote><\/figure>\n\n\n\n

\"The<\/figure>
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Double Awesome Chinese Food<\/h2>\n\n\n\n

Irene Li \u201912, BA \u201915<\/strong><\/p>\n\n\n\n

For five years in a row (2015\u201319), the Arts & Sciences alum<\/a> was a semifinalist for the \u201crising star chef\u201d award from the James Beard Foundation. In 2022, it recognized her with its Leadership Award\u2014given to \u201cvisionaries for their work in creating a better food world.\u201d<\/p>\n\n\n\n

Li\u2019s 2019 cookbook<\/a>, coauthored with her siblings, is subtitled Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen<\/em>.<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Some of its dishes were on the menu at Mei Mei, their award-winning Boston-area food truck and (later) restaurant that has since evolved into a dumpling factory and classroom space. Its more than 100 recipes include the \u201cDouble Awesome\u201d of the title: scallion pancakes wrapped around two \u201coozy\u201d eggs, cheddar, and pesto.<\/p>\n\n\n\n

There\u2019s also cranberry sweet and sour stir-fried pork, red curry Frito pie, and much more\u2014including instructions on how to make your own dumplings.<\/p>\n\n\n\n

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Flavor+Us<\/h2>\n\n\n\n

Rahanna Bisseret Martinez \u201926<\/strong><\/p>\n\n\n\n

Still an undergrad, Bisseret Martinez\u2014a junior Hotelie<\/a>\u2014already has an impressive culinary r\u00e9sum\u00e9.<\/p>\n\n\n\n

After taking second place on the first season of \u201cTop Chef Junior,\u201d the California native went on to compete on \u201cGuy\u2019s Grocery Games\u201d and to intern in such kitchens as Chez Panisse, Dominique Ansel Bakery, Emeril\u2019s, and Wolfgang Puck\u2014as well as to contribute recipes to the San Francisco Chronicle<\/em>, the \u201cToday\u201d show, and more.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

Her debut cookbook<\/a> offers more than 70 dishes touching on a wide variety of global cuisines. They include masa doughnuts with Earl Grey glaze (Mexico), frijoles negros<\/em> (Cuba), dry-fried green beans (China), Dungeness crab tinola (the Philippines), and jerk eggplant steaks (Jamaica).<\/p>\n\n\n\n

\u201cBisseret Martinez\u2019s youthful enthusiasm permeates each page, with her passion for exploring her culinary heritage mixing perfectly with her curiosity for international ingredients and techniques,\u201d says Library Journal<\/em>, adding: \u201cWith enthusiasm and technical skill, Bisseret Martinez reminds cooks to approach food with curiosity and joy.\u201d<\/p>\n\n\n\n

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\"The<\/figure>
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Simply Ming<\/h2>\n\n\n\n

Ming Tsai, MPS \u201989<\/strong><\/p>\n\n\n\n

Tsai rose to fame in the late 1990s with the Food Network show \u201cEast Meets West\u201d and the celebrated Boston-area restaurant Blue Ginger. <\/p>\n\n\n\n

He has authored several cookbooks including this one<\/a>, which takes its name from another of his TV shows (on PBS).<\/p>\n\n\n\n

Subtitled Easy Techniques for East-Meets-West Meals<\/em>, it features dishes that can be made in less than 30 minutes.<\/p>\n<\/div><\/div>\n\n\n\n

They include tea-rubbed salmon with steamed scallion-lemon rice; grilled miso-citrus scallop \u201clollipops\u201d; and green peppercorn beef tenderloin with vinegar-glazed leeks. There are also elevated takes on classic meals including Asian pesto turkey spaghetti, salmon burgers with tomato-kaffir lime salsa, and soy-Dijon chicken wings.<\/p>\n\n\n\n

Also the creator of the \u201cMing\u2019s Bings\u201d line of frozen gluten-free wraps, Tsai has penned other cookbooks including Blue Ginger<\/em> and Simply Ming One-Pot Meals<\/em>.<\/p>\n\n\n\n

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C\u00farate<\/h2>\n\n\n\n

Katie Button \u201905<\/strong><\/p>\n\n\n\n

Trained under the celebrity chef and humanitarian activist Jos\u00e9 Andr\u00e9s, Button runs one of the nation\u2019s most celebrated Spanish restaurants: C\u00farate in Asheville, NC. <\/p>\n\n\n\n

Her 2016 cookbook<\/a>, named for the eatery, boasts 125 recipes ranging from the traditional, like tortilla Espa\u00f1ola<\/em> and paella (including a vegetarian version), to her own creations, such as fried pork chops stuffed with ham and cheese, or ribeye steak with blue cheese sauce.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

And there are a number of tempting sweets and libations, including frozen meringue with candied almonds and Grand Marnier; almond cake with cream sherry and brandy; and Button\u2019s take on the \u201cperfect\u201d gin and tonic.<\/p>\n\n\n\n

\u201cAs a Spanish chef in America, I am so jealous of this book,\u201d says Andr\u00e9s in a blurb. \u201cNobody embraces Spain in the heart of America with more poetry, passion, and perfection than Katie.\u201d<\/p>\n\n\n\n

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\"The<\/figure>
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Charcuter\u00eda<\/h2>\n\n\n\n

Jeffrey Weiss \u201910<\/strong><\/p>\n\n\n\n

Weiss\u2019s Las Vegas restaurant, Valencian Gold, has appeared on numerous best-of lists. Nominated for a James Beard Award, this weighty (464-page) tome<\/a> takes a deep dive in the Spanish tradition of cured meats. <\/p>\n\n\n\n

Originally published in 2014 and now in a second edition, it features more than 100 recipes and step-by-step directions for butchering and curing meats to create dishes involving such foods as chorizo<\/em>, morcilla<\/em>, and jam\u00f3n<\/em>.<\/p>\n\n\n\n

<\/p>\n<\/div><\/div>\n\n\n\n

\u201cCharcuter\u00eda brings to life\u2014with real heart, history, and technique\u2014an astonishing look at the legacy of Spain\u2019s flavorful meats,\u201d says chef Jos\u00e9 Andr\u00e9s in a foreword. \u201cThis book perfectly marries the necessary techniques of brining, salting, fermenting, and drying with the exceptional stories of Spain\u2019s particular animals … It connects the past to the present.\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

For Younger Cooks<\/p><\/blockquote><\/figure>\n\n\n\n

\n

Teen Baking Bootcamp<\/h2>\n\n\n\n

Matthew Merril \u201926<\/strong><\/p>\n\n\n\n

Currently a junior in the Hotel school<\/a>, Merril has 2.6 million followers on TikTok and has appeared on such Food Network competitions as \u201cKids Baking Championship,\u201d \u201cChopped Junior,\u201d and \u201cGuy\u2019s Grocery Games.\u201d<\/p>\n\n\n\n

His debut cookbook<\/a> offers accessible and tasty recipes for young bakers, including banana bread, skillet chocolate chip cookies, pumpkin churros, peanut butter cookies, and Oreo fudge.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

It also includes some more challenging ones like strawberry cheesecake, caramel cake, s\u2019mores macarons, and Baked Alaska.<\/p>\n\n\n\n

The book boasts a blurb from Duff Goldman, host of \u201cKids Baking Championship\u201d and \u201cAce of Cakes,\u201d who raves: \u201cMatthew is not only a great baker but a bright and creative young man. I can\u2019t think of anyone who could write a baking book for teens better.\u201d<\/p>\n\n\n\n

\n\n\n\n
\"The<\/figure>
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(Serious) New Cook<\/h2>\n\n\n\n

Leah Puidokas Quiroga \u201994<\/strong><\/p>\n\n\n\n

Quiroga studied at the Culinary Institute of America and was a chef at Berkeley\u2019s famed Chez Panisse. Her guide<\/a> won the 2023 Best Cookbook Award (in the children, youth, and family category) from the International Association of Culinary Professionals. <\/p>\n\n\n\n

Intended for readers aged from the mid-teens to mid-twenties, it offers ambitious but doable recipes\u2014from garlicky kale crostini to \u201cbricked chicken\u201d to mochi ice cream.<\/p>\n<\/div><\/div>\n\n\n\n

\u201cInexperienced cooks are often faced with choosing between beginner books teaching mundane recipes or standard cookbooks that are more enticing but also overwhelming for newcomers,\u201d says Library Journal<\/em>. \u201cInto the mix comes this book written by chefs who are sisters, based on the food they learned to cook in their mother\u2019s multicultural kitchen, with recipes designed to teach and inspire.\u201d<\/p>\n\n\n\n

The book also garnered praise from NPR, which opined, \u201cThis one\u2019s well worth gifting to your 20-something, along with their first good knife.\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

General<\/p><\/blockquote><\/figure>\n\n\n\n

\n

Keeping It Simple<\/h2>\n\n\n\n

Yasmin Fahr \u201905<\/strong><\/p>\n\n\n\n

Fahr is a food writer and recipe developer whose r\u00e9sum\u00e9 also includes serving as a fine-dining restaurant inspector for Forbes Travel Guide<\/em>. <\/p>\n\n\n\n

Her first cookbook<\/a>\u2014inspired by \u201cOne-Pot Wonders,\u201d her former column on the website Serious Eats\u2014offers dozens of recipes designed to serve as easy weeknight meals.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

Dishes include miso-ghee chicken with roasted radishes; tomato-poached cod; curried lentils with cucumber-garlic yogurt; butternut couscous with crispy pancetta; skirt steak tacos with charred corn and spicy mayo; and lemony orzo with prawns, asparagus, and feta.<\/p>\n\n\n\n

Fahr also compiles a guide to essential spices and tools, definitions of cooking terms, and tips on technique such as how to properly chop a squash and juice a lime.<\/p>\n\n\n\n

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\"The<\/figure>
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Cooking Smarter<\/h2>\n\n\n\n

Jeremy Scheck \u201922<\/strong><\/p>\n\n\n\n

\u201cThe author began cooking for himself in college on a shoestring budget,\u201d notes the Christian Science Monitor<\/em>. \u201cHe first posted his recipes on a blog, but when he was sent home from school [due to the COVID shutdown] in March 2020, he switched to TikTok under the handle @scheckeats<\/a>. And that\u2019s where Scheck found an eager audience of people also stuck at home with nothing to do.\u201d<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Scheck now boasts more than 2 million TikTok followers; his debut cookbook<\/a>, subtitled Friendly Recipes with a Side of Science<\/em>, emphasizes simple techniques, basic equipment, and pantry-friendly ingredients, plus tips for food safety. Recipes include Coca-Cola braised brisket, mac and cheese orzo, and pretzel blondies.<\/p>\n\n\n\n

\u201cCooking Smarter<\/em> is a carefully curated collection of his favorite recipes, with ideas for avoiding things like a cabinet full of one-use spices (read: waste),\u201d says the Monitor<\/em>. \u201cAnd that bottle of maple syrup isn\u2019t just for pancakes; it\u2019s also flavoring for salad dressing, a sweetener in muffins, and a glaze for roasted vegetables.\u201d<\/p>\n\n\n\n

<\/div>\n\n\n\n

Specialty<\/p><\/blockquote><\/figure>\n\n\n\n

\n

Everyday Snack Tray<\/h2>\n\n\n\n

Frances Largeman-Roth \u201996, BS \u201997<\/strong><\/p>\n\n\n\n

Largeman-Roth<\/a> is a registered dietician and author of such previous works as The CarbLovers Diet Cookbook<\/em> and Eating in Color<\/em>. Her latest<\/a> offers (in the words of the subtitle) Easy Ideas and Recipes for Boards That Nourish for Moments Big and Small<\/em>.<\/p>\n\n\n\n

There are tips for snack trays to suit a wide variety of occasions\u2014including playdates, tailgates, romantic get-togethers, and various holidays\u2014as well as guidelines on how to make them more nutritionally sound.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

The book boasts a blurb from healthy-eating proponent and award-winning cookbook author Ellie Krieger \u201988, who enthuses: \u201cSure to infuse your family meals and gatherings with pure joy! This book is jam-packed with easy, affordable, and healthful ideas for snack trays that make everyday eating feel like a celebration.\u201d<\/p>\n\n\n\n

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\"The<\/figure>
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I Love New York<\/h2>\n\n\n\n

Will Guidara \u201901<\/strong><\/p>\n\n\n\n

Guidara is the former co-owner of Eleven Madison Park, the NYC fine-dining establishment once named the top restaurant in the world. <\/p>\n\n\n\n

At the height of the restaurant\u2019s success, he and his partner reimagined it as a showcase for New York State produce and dishes\u2014and in their 2013 cookbook<\/a>, they contemplate the question \u201cWhat is New York cuisine?\u201d<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

In this ode to Empire State comestibles, they spotlight 55 growers and makers around New York (including the Finger Lakes region), with recipes featuring their products\u2014such as meats, grains, fruits, vegetables, chocolate, honey, shellfish, and cheeses.<\/p>\n\n\n\n

Publishers Weekly<\/em> calls the volume\u2014which has lush photos of both the dishes and the people and places that produce their ingredients\u2014a \u201cdelightful cookbook and culinary guide.\u201d<\/p>\n\n\n\n

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Cocktails at Dinner<\/h2>\n\n\n\n

Michael Turback \u201966 & Julia Hastings-Black \u201908, BA \u201907<\/strong><\/p>\n\n\n\n

Two Cornellians team up for this combination cookbook and bar guide<\/a>, subtitled Daring Pairings of Delicious Dishes and Enticing Mixed Drinks<\/em>. <\/p>\n\n\n\n

(The duo also collaborated on ReMixology: Classic Cocktails, Reconsidered and Reinvented<\/em>.)<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

The volume offers pairings of adult beverages with small plates, main dishes, and desserts\u2014with recipes for both the foods and the drinks. There\u2019s a Manhattan paired with duck confit; a Pisco Sour with sea bass; a Sazerac with calf sweetbreads and dumplings; a Bloody Mary with a Denver omelet; and much more.<\/p>\n\n\n\n

As the authors write in their intro: \u201cFirst-rate food and drinks\u2014judiciously and harmoniously paired\u2014become something more than the sum of their parts.\u201d<\/p>\n\n\n\n

<\/div>\n\n\n\n

Health-Conscious<\/p><\/blockquote><\/figure>\n\n\n\n

\"The<\/figure>
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Sugar Detox Me<\/h2>\n\n\n\n

Summer Rayne Oakes \u201904<\/strong><\/p>\n\n\n\n

As a toddler, Oakes admits in her intro, she was so enamored of sweets that she once wound up in the ER after eating Christmas lights she\u2019d mistaken for candy. <\/p>\n\n\n\n

Now an author and model who promotes sustainability in the food and fashion industries, Oakes founded a website for people aiming to cleanse their diets of sugar.<\/p>\n<\/div><\/div>\n\n\n\n

Her cookbook<\/a> offers more than 100 recipes that, she writes, \u201care familiar, intuitive, easy, and non-fussy, and they contain ingredients that are affordable and readily available to most of us.\u201d<\/p>\n\n\n\n

Dishes include coconut pancakes; saut\u00e9ed Brussels sprouts with chorizo; scrambled eggs with kale and cremini mushrooms; and coconut and lemongrass shrimp soup with crispy gingered kale. The book also includes a 10-step detox plan, a \u201cfood addiction scale\u201d developed at Yale, and a rundown of the many names for sugar that appear on ingredient lists.<\/p>\n\n\n\n

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Comfort Food Fix<\/h2>\n\n\n\n

Ellie Krieger \u201988<\/strong><\/p>\n\n\n\n

The New York Times<\/em> has called Krieger \u201ca nutritionist who seems to actually love food and care about how it tastes.\u201d A familiar face on TV, she has penned several cookbooks, including this one<\/a>, subtitled Feel-Good Favorites Made Healthy<\/em>.<\/p>\n\n\n\n

Recipes include lighter, lower-calorie versions of chicken parm, mango-stuffed French toast, cassoulet, banana pudding, and more.<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

\u201cBringing sensibility to sensory pleasures, this accessible, health-minded cookbook is a welcome resource in a burger and bacon-obsessed moment,\u201d Publishers Weekly<\/em> said when it came out in 2011. <\/p>\n\n\n\n

\u201cRecognizing that there are good biological and emotional reasons why we seek out starchy, hearty, creamy dishes to sate ourselves, dietician and Food Network star Krieger \u2026 sees no reason why anyone should have to give them up wholesale. The goal, then, is to reduce fat, sodium, and sugar without sacrificing flavor.\u201d<\/p>\n\n\n\n

<\/div>\n\n\n\n

Baking & Desserts<\/p><\/blockquote><\/figure>\n\n\n\n

\"The<\/figure>
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Junior’s Cheesecake Cookbook<\/h2>\n\n\n\n

Alan Rosen \u201991<\/strong><\/p>\n\n\n\n

\u201cThis encouraging and educational book is pure gold for any aspiring cheesecake maker,\u201d says Publishers Weekly<\/em> of the volume co-authored by Rosen, grandson of the founder of Junior\u2019s, the venerable NYC eatery known for its decadent desserts.<\/p>\n\n\n\n

The 2007 cookbook<\/a> features some 50 recipes for cheesecake in many flavors and variations.<\/p>\n<\/div><\/div>\n\n\n\n

They include pumpkin, tiramisu, banana fudge, lemon coconut, strawberry parfait, triple-chocolate, brownie swirl, and much more.<\/p>\n\n\n\n

It also offers a primer on making cheesecake, with an entire chapter devoted to the tactics (such as baking in a water bath) and troubleshooting tips to create a perfect creamy texture and avoid cracks.<\/p>\n\n\n\n

The Hotelie has co-authored two other volumes based on the family business: Junior\u2019s Dessert Cookbook<\/em> and Junior\u2019s Home Cooking<\/em>.<\/p>\n\n\n\n

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More Than Cake<\/h2>\n\n\n\n

Natasha Pickowicz \u201906<\/strong><\/p>\n\n\n\n

A multiple James Beard Award nominee, Pickowicz is an NYC-based pastry chef with an avid following. Her debut cookbook<\/a> garnered widespread praise from the food press, with nods from Bon App\u00e9tit<\/em>, Food & Wine<\/em>, Eater, and more.<\/p>\n\n\n\n

\u201cCelebrated for her fine-dining pastry work and fundraiser bake sales,\u201d says Vanity Fair<\/em>, \u201cNatasha Pickowicz brings a community spirit to this soulfully precise book.\u201d<\/p>\n<\/div>

\"The<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Indeed, the book is subtitled 100 Baking Recipes Built for Pleasure and Community<\/em>. In it, she offers instructions for such tasty (and unconventional) treats as citrusy macaroons, granola shortbread, shoyu peanut cookies, and a dramatic-looking biscotti dubbed \u201cfennel, chocolate, and hazelnut spears\u201d\u2014and that\u2019s just in the cookie section.<\/p>\n\n\n\n

Raves Booklist<\/em>: \u201cPickowicz\u2019s melodic prose makes you want to curl up with her book, a cup of tea, and one of her pecan and black cardamom buns and revel in the originality of such outside-the-box recipes.\u201d<\/p>\n\n\n\n

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\"The<\/figure>
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The Ice Cream Sundae Book<\/h2>\n\n\n\n

Michael Turback \u201966<\/strong><\/p>\n\n\n\n

\u201cMore than any other native dish,\u201d Turback writes, \u201cthe ice cream sundae is a reminder of the American genius for invention.\u201d And while other locales may lay claim as the origin for the delectable dessert, there\u2019s a solid argument that the sundae was born at an Ithaca soda fountain in 1892.<\/p>\n\n\n\n

Turback\u2019s book<\/a> is subtitled A Step-by-Step Guide to Making America\u2019s Favorite Dessert<\/em>.<\/p>\n<\/div><\/div>\n\n\n\n

And it does just that, offering recipes for whipping up a variety of sundaes including hot fudge, butterscotch, turtle, mud pie, maple walnut, and (of course) the banana split.<\/p>\n\n\n\n

The former owner of an eponymous fine dining restaurant on the outskirts of Ithaca, Turback has authored numerous books on food and local culture, including Ithaca Farmers Market: A Seasonal Guide and Cookbook Celebrating the Market\u2019s First 50 Years<\/em> and Greetings from the Finger Lakes: A Food and Wine Lover\u2019s Companion<\/em>.<\/p>\n\n\n\n

Top: Photo illustration by Caitlin Cook \/ Cornell University.<\/em><\/p>\n\n\n\n

Published December 4, 2023; updated November 26, 2024<\/p>\n\n\n\n

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