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Culinary Arts Resources

Bon Appetit. 1981, 1984-86, 89-92, 95--    Ingenta, RG
Recipes, food trends, cooking equipment, wine. Published monthly.

Cooking Light.  l990--                                 Ingenta, Recipe Index 
Pairs recipes for lighter diets with nutrition, health, and fitness features. Ten issues/year.

Cook’s Illustrated 1993--                             Recipe Index
Answers basic cooking questions. Quick tips. Book reviews. Six issues/year. Replaces Cook’s Magazine.

Cook’s Magazine Oct. l988-July 1990 (Ceased publication) Replaced by Cook’s Illustrated.

Food and Wine Sept. 1988--                           Ingenta
50 recipes per issue. Sections on fast food and healthy eating habits. Monthly.

Food Arts Mar. 1990-Oct. 1994                      Ingenta
Who, what, events, wine, food presentation, recipes. Monthly.

Gourmet 1985-2004                                       Ingenta, Reader’s Guide
Personal view of travel, food, wine. Emphasizes recipes requiring less than 45 mins. Restaurant featured each month. Monthly.

RG: Readers's Guide to Periodical Literature
Ingenta: Online magazine index via Library's web page

Periodical Titles on EBSCO Host Web (via Library's web page)
Diabetes Diabetes Care Diabetes Forecast Diabetic Week
European Journal of Nutrition Environmental Nutrition Eating Behaviors Eating Disorders
Easting Disorder Review Food Review Food Reviews International Food Microbiology
Food Policy Food Quality & Preference Good additives & contaminants Food chemistry
Food biotechnology Food Research Intl. Food & Chemical Toxicology Food & Nutrition
Food & Foodways Food Science & Technology International Food & Agriculture Immunology Food Review
Healthy Weight Journal Nutrition Action health letter Nutrition & Health Forum Nutrition & Dietetics
Nutrition Health Review Nutrition Reviews    

Books
Refer to the online catalog for more information. REF means REFERENCE collection.

Adams, C. Nutritive Value of American Foods in Common Units. REF TX551 .A211 N9 1988
Bartlett, J. The Cook's Dictionary and Culinary Reference. REF TX349 .B289 C7 1996
Bilingual Cooking. TX716 .B595 1991
Bissell, Frances. The Book of Food. REF TX353 .B623 B7 1994
Campbell, Susan. Cook’s Tools. REF TX656 .C191 1980
Claiborne, Craig. The Master Cooking Course. TX681 .C585 M4
Colorado Hotel and Lodging Association. Hospitality Industry Laws. REF TX916.3 .C719
Creative Cooking Course. REF TX715 .C912 1982
Culinary Institute of America. Garde Manger. 2nd ed. REF TX830 .C9 G218 2004
---. The Professional Chef. 7th ed. REF TX820 .C967 P9 2001
Dornenberg, Andrew. Becoming a Chef. TX911.3 .V62 D713 1995
Encyclopedia of Foods. REF TX349 .E56 2002
Igoe, Robert S. Dictionary of Food Ingredients. REF TX551 .I24 1983
James, Wendy. Kitchen Techniques. TX651 .J29
Larousse Gastronomique. REF TX349 .L332 2001
Lawrence, Elizabeth. The Complete Caterer. REF TX911.2 .L419 C7 1987
Luchetti, C. Home on the Range: Culinary History of the American West. TX715 .L936 H7
The Ma Cuisine Cooking School Cookbook. TX715 .R789 B5 1987
Meyer, Sylvia, et al. Professional Table Service. REF TX881 .M613 P9 1990
Palan, Earl. Food production, Management, and Services. TX911.3 .E55 P154i
Paston, William. The Art of Dining. TX645 .P292 A7 1993
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
Sodamin, Rudolf. Luscious Foods: Cooking with Fun and Style. TX652 .S679 L9 1991
VNR's Encyclopedia of Hospitality and Tourism. TX905 .V872 1992
Wengel's Menu Maker. 2nd ed. REF TX820 .W482 P9 1990
Zabert, Arnold. The Art of Cooking. TX652 .Z12 A7 1986

Audio-Visual
Art of Dining: The Business Lunch; The Formal Dinner. VHS. BJ2041 .A784b 1988
Ecology in the Kitchen. VHS. TX652 .E17 1993
Food Service Excellence: Customer Service Skills. VHS. CSAV TX881 .F686c 1986
Label-Ease. VHS. TX335 .L116 1994
Modern Cuisine. VHS. TX715 .M689 1993
Simple Sauces. VHS. TX819 .S612 1992

Internet 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

SEE ALSO THE NUMEROUS COOK BOOKS IN THE LIBRARY COLLECTION !!!

 Tip Sheet #12 (July 2006)

 

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