“…the art of the preparation, cooking, and presentation of food.” (Wikipedia)
In the Kitchen
Course Reserve Books
Course Reserves
Professional Cooking by
Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Call Number: 641.57 G53 2015
American Regional Cuisine by
From the Foreword by Chef Martin Yan TV host of Yan Can CookThis remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking—from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions—including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.Everyone from professional chefs and culinary students to serious home cooks will find that the clear, easy-to-follow instructions leave nothing to chance when preparing these mouthwatering recipes.
Call Number: 641.5973 AM512AI
Garde Manger by
<b>The leading guide to the professional kitchen′s cold food station, now fully revised and updated</b> <p><i>Garde Manger: The Art and Craft of the Cold Kitchen</i> has been the market′s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student′s training, and many of the world′s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d′oeuvre; condiments, crackers, and pickles; and buffet development and presentation.</p>
Call Number: 641.7 G218
Off-Premise Catering Management by
The most complete, up-to-date guide available to starting and running an off-premise catering business For nearly two decades, "Off-Premise Catering Management" has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples. New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more Throughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key concepts Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, "Off-Premise Catering Management, Third Edition" is the only guide you'll need.
Call Number: 642.4 T455
Purchasing by
Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order to reflect changes in the field, technology applications in the purchasing function are discussed throughout. New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field.
Call Number: 647.950687 F299 2012
Related Subject Guides
Before you head to work, get certified!
Information regarding Food Manager Certification, or ServSafe Certification. This is a food safety training program required by the Wisconsin Department of Health and Family Services, Division of Health, for all restaurant employees in Wisconsin.
Enrichment Courses
In addition to classes within the Culinary Arts program, you can take a variety of food-related courses through Continuing Education and Enrichment opportunities.
Example CE Courses:
Descriptions from course catalog.
Beverage Business Startup: Learn the beverage business from local entrepreneur and president of Octopi Brewing, Isaac Showaki. Get tips to set up your company, apply for federal permits, approach investors or banks, create financial projections and more.
Food Truck: Kitchen Logistics: Apply your mobile food business ideas to the practical realities of a food truck or cart. Through hands-on simulated commissary and food truck environments, you will learn tips in menu planning and production that will maximize efficiency, food safety and profit and help you turn your food truck business dream.
Wines of Italy: Take a wine tasting tour through Italy, where you will learn about the rich and historic traditions of some of the country's finest wine regions, including Venice, Chianti, Umbria, Sicily, and more. You will taste red and white varietals, compare notes, and engage in a lively discussion with your fellow classmates. Please join us for a wine exploration of this great lane that promises to be a fun introduction to a famous and noteworthy region. Some wine tasting experience would be beneficial but is not necessary.
The Chef Series
A series offered by the Center for Entrepreneurship, focusing on the unique journey of each of our guest chefs including food methodology, a cooking demonstration, and a serving of prepared appetizers.
Diane's Delicious Diner
A space that serves as an introduction to classical and ethnic cooking techniques common to full-service restaurants [and] provides a simulated restaurant environment in which students can develop and apply their culinary skills. Reservations required.