PERIODICALS (print)
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, 1985-2009 Ceased publication Travel, food, wine. 

PERIODICALS (digital)
The Library subscribes to EBSCO's Academic Search Elite database.  The following titles are some of the full text journals available in Academic Search Elite:
Food Review
International Journal of Food Science & Technology
International Journal of Food Science & Nutrition
Nutrition Reviews
Environmental Nutrition
FDA Consumer
Journal of School Health
Journal of Human Nutrition & Dietetics
Nutrition Journal

BOOKS (Print)
     This is a brief sample of our 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