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Books and Videos
This is a brief sample of our extensive collection of books and videos that support the culinary arts curriculum. Search the entire catalog here.
Adams, C. Nutritive Value of American Foods in Common Units. REF TX551 .A211 N9 1988
Culinary Institute of America. Garde Manger. 2nd ed. REF TX830 .C9 G218 2004
---. The Professional Chef. 7th ed. REF TX820 .C967 P9 2001
Encyclopedia of Foods. REF TX349 .E56 2002
Food Service Excellence: Customer Service Skills. VHS. CSAV TX881 .F686c 1986
Igoe, Robert S. Dictionary of Food Ingredients. REF TX551 .I24 1983
Larousse Gastronomique. REF TX349 .L332 2001
Reed, Lewis. SPECS: The Comprehensive Food-Service Purchasing and Specification
Manual. REF TX911.3 .P8 R324 1993
Simon, Andre L. A Concise History of Gastronomy. REF TX631 .S594 1981
Wengel's Menu Maker. 2nd ed. REF TX820 .W482 P9 1990
Periodicals
Bon Appetit. 1981-present (print). Recipes, equipment, food trends, wine.
Cooking Light.1990-present (print). Covers nutrition, health, diet, and fitness.
Cook’s Illustrated.1994-present (print). Basic cooking questions, quick tips, book reviews.
Replaced Cook’s Magazine.
Cook’s Magazine. 1988-1990. Ceased publication; replaced by Cook’s Illustrated
Food and Wine. Sept. 1988-present (print). 50 recipes/issue. Fast food, healthy eating.
Food Arts. March 1990-Oct. 1994, 1997-present (print). People, events, wine, recipes.
Gourmet. 1982, 1985-2004 (print). Travel, food, wine. Recipes generally requiring <45 mins.
The latest information is available full-text via our subscription periodical databases found here. Search EBSCO Host, which has thousands of periodicals such as Food Chemistry, Food Biotechnology, Food Review, Journal of Nutrition, Journal of Nutrition Education, and many others.
RECOMMENDED ONLINE SITES
Historical Timeline of Food
Culinary History Timeline
Vegetarian Resource Group FAQ
Top 50 Hospitality Sites
Ingredients Derived From Animals
Food Ingredients
Track Your Calories and Prepare Dietary Reports
If you need assistance, check our main web page here or email us.
Tip Sheet #12 (August 2008)
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