Professional & Career Books
Bakery and Business Math by
Open education resource - Introduction to business mathematics utilized by the baking industry.
Call Number: OER - click title
Culinary Math by
Open education resource - an Introduction to Mathematics-Cost Control for Culinary and Baking Students
Call Number: OER - click title
The New Professional Chef by
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
Call Number: 641.57 N532
Professional Baking by
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, Professional Baking offers an excellent foundation for mastering the art and craft of baking.
Call Number: 641.71 G535
The Professional Chef's Knife Kit by
The complete, authoritative guide to knife use and careHigh quality, well-made, well-maintained knives_and the skills to use them properly_are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques_including peeling, paring, trimming, carving, chopping, dicing, and filleting_and offer an excellent foundation for building speed and ensuring kitchen safety. The book also features invaluable information on small tools, such as rotary peelers and zesters, along with meat grinders, food processors, and other larger equipment.Features 150 photographs that clearly illustrate knife skills
Call Number: 641.589 P964
Remarkable Service by
Transforming service into extraordinary guest experiences--with repeat business the reward For the past decade, "Remarkable Service" has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, "Remarkable Service, Third Edition" offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals
Call Number: 647.95068 R384
A Chef's Kitchen
Julia's Kitchen Wisdom by
In this book the information is arranged according to subject matterm with ample cross-referencing. How are you going to cook that small rib steak you brought home? Here you'll be guided to the quick saute as the best as fastest way.
Call Number: 641.5 C53JK
Jamie's Food Revolution by
Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen. This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!
Call Number: 641.5 OL48F
Two Chefs, One Catch by
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular nbsp;Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs' culinary expertise and insatiable cultural curiosity. nbsp; With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.
Call Number: 641.692 G957
Celebration of Women Chefs by
This culinary anthology celebrates thirty of the USA's women chefs, and examines their talents and highlights their contributions to today's cuisine.
Call Number: 642.4 ST857
Memoirs & Diaries
Alice Waters and Chez Panisse by
The first authorized biography of "the mother of American cooking" ("The New York Times") This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.
Call Number: 641.5092 W329M
Anthony Bourdain Remembered by
A NEW YORK TIMES BESTSELLER A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain. When Anthony Bourdain died in June 2018, the outpouring of love from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different. As Bourdain once said, "If I'm an advocate of anything, it's to move...Walk in someone else's shoes or at least eat their food." Anthony Bourdain Remembered brings together memories and anecdotes from fans reminiscing about Bourdain's unique achievements and his enduring effect on their lives as well as comments from chefs, journalists, filmmakers, musicians, and writers inspired by Bourdain including Barack Obama, Eric Ripert, Jill Filipovic, Ken Burns, Questlove, and José Andrés, among many others. These remembrances give us a glimpse of; Bourdain's widespread impact through his political and social commitments; his dedication to travel and eating well (and widely); and his love of the written word, along with his deep compassion, open-mindedness, and interest in lives different from his own. Anthony Bourdain Remembered; captures Bourdain's inimitable spirit and passion in the words of his devoted fans as well as some of his closest friends and colleagues.
Call Number: 641.5092 B768ISBN: 9780062956583
Becoming a Chef by Call Number: 647.95 D713
Climbing the Mango Trees by
Today’s most highly regarded writer on Indian food gives us an enchanting memoir of her childhood in Delhi in an age and a society that has since disappeared. Madhur (meaning “sweet as honey”) Jaffrey grew up in a large family compound where her grandfather often presided over dinners at which forty or more members of his extended family would savor together the wonderfully flavorful dishes that were forever imprinted on Madhur’s palate. Climbing mango trees in the orchard, armed with a mixture of salt, pepper, ground chilies, and roasted cumin; picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint and tucked into freshly bakedpooris; sampling the heady flavors in the lunch boxes of Muslim friends; sneaking tastes of exotic street fare—these are the food memories Madhur Jaffrey draws on as a way of telling her story. Independent, sensitive, and ever curious, as a young girl she loved uncovering her family’s many-layered history, and she was deeply affected by their personal trials and by the devastating consequences of Partition, which ripped their world apart. Climbing the Mango Treesis both an enormously appealing account of an unusual childhood and a testament to the power of food to evoke memory. And, at the end, this treasure of a book contains a secret ingredient—more than thirty family recipes recovered from Madhur’s childhood, which she now shares with us.
Call Number: 641.5092 J23
The Cooking Gene by
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Call Number: 641.5929607 T974
Garlic and Sapphires by
Ruth Reichl's bestselling memoir of her time as an undercover restaurant critic for "The New York Times" Ruth Reichl, world-renowned food critic and former editor in chief of "Gourmet" magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric personalities. In "Garlic and Sapphires," Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. "As a memento of her time at the "Times" she gives us this wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, "The Washington Post"
Call Number: 641.5092 R351
The Kitchen Diaries by
Right food, right place, right time. It is my beliefand the point of this bookthat this is the best recipe of all. A crab sandwich by the sea on a June afternoon; a slice of roast goose with apple sauce and roast potatoes on Christmas Day; hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November. These are meals whose success relies not on the expertise of the cook but on the more basic premise that this is the food of the moment--something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection, when the food, the cook and the time of year are at one with each other. Nigel Slater, The Kitchen Diaries Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. The Kitchen Diariesbrings an especially personal ingredient to the mix, letting us glimpse his pantry, tour local farmers markets with him, and savor even the simplest meals at his table.Recording twelve months in his culinary life, Slater shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and encourages his view of food shopping as an adventure rather than a chore. A rainy day in February calls for a hearty stew; summertime finds him feasting on a lunch as simple as baked tomatoes with grated Parmesan. If an exotic mood strikes him, slow-roasted duck with star anise and ginger is in order. In The Kitchen Diaries, Nigel interweaves his meditations on how food should be enjoyed and prepared with his delicious recipes. No matter the season, The Kitchen Diariesoffers a year-round invitation to cook and dine with the worlds most irresistible lover of food. BACKCOVER: Praise for Nigel Slater His writing could not be more palate-cleansing
his acidic riffs put you in mind of Nick Hornby, Martin Amis and Philip Larkin all at the same time. The New York Times Nigel is a genius. Jamie Oliver, author of Jamies Kitchen, The Naked Chef, and Happy Days with the Naked Chef unpretentious, delicious Nigella Lawson, author of How to Be a Domestic Goddess The recipes sound uniformly delicious, rustic and tasty...but theyre also straight forward: easy to follow, easy to cook. Independent on Sunday joyous Guardian Weekend Slater wants his food, above all, to be uplifting. As a cookbook, The Kitchen Diariessucceeds brilliantly. William Leith, Observer(London) it's a collection of scrumptious recipes, somehow written in such a way as to make your mouth genuinely water. Rebecca Seal, Observer(London)
Call Number: 641.5 SL631
Life, on the Line by
In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma--tongue cancer. The prognosis was grim, and doctors agreed that the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest, the food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much-anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens--the French Laundry, Charlie Trotter's, el Bulli--and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.
Call Number: 641.5092 AC176 (Audio Book)
The Tenth Muse by
From the legendary editor who helped shape modern cookbook publishing—one of the food world’s most admired figures—an evocative and inspiring memoir. Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States—hoping to bring somejoie de cuisineto America—she published Julia Child’sMastering the Art of French Cooking.The rest is publishing and gastronomic history. A new world now opened up to Jones: discovering, with her husband, Evan, the delights ofAmericanfood; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks. Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging. Embellished with fifty recipes—each with its own story and special tips—this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.
Call Number: 641.59 J77
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Food-Related Periodicals
- Bon Appetit Magazine
Description (from Wikipedia): "Bon Appétit is an American food and entertaining magazine published monthly." - Food & Wine Magazine
Magazine description (from Amazon): "Food & Wine is packed with the world's greatest recipes for soups, salads, pasta, bread, meats, and mouthwatering desserts. Every issue helps readers find the best restaurants, enjoy the best food, indulge in the best wine, create a better kitchen, eat more healthy, get inspired by great chefs, and much more!" - Real Simple
Description (from Amazon): "Real Simple magazine focuses on the simple lifestyle movement. With articles about easier ways to care for your home, your family, and yourself, its goal is to make your life smoother and stress-free while introducing you to the best ideas and products."
