Cookbooks are a tried and true (and tasty!) gift idea at the holidays and year ’round—a 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.
And if that cookbook was penned by a fellow Cornellian? Even better!
Here is a (not comprehensive) roundup of more than a dozen cookbooks written by Big Red alums—some relatively recent releases, others classics that have inspired generations of home chefs.
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 “Double Awesome” of the title: scallion pancakes wrapped around two “oozy” eggs, cheddar, and pesto.
There’s also cranberry sweet and sour stir-fried pork, red curry Frito pie, and much more—including instructions on how to make your own dumplings.
Keeping It Simple
Yasmin Fahr ’05
Fahr is a food writer and recipe developer whose résumé also includes serving as a fine-dining restaurant inspector for Forbes Travel Guide.
Her first cookbook—inspired by “One-Pot Wonders,” her former column on the website Serious Eats—offers dozens of recipes designed to serve as easy weeknight meals.
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.
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.
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