Call Number: TX 759.5 .C48 M394 2009
Publication Date: 2009-11-17
"Covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category."
Call Number: TX 749 .P485 2010
Publication Date: 2010-10-26
"Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style."
The Art of French Pastry
Call Number: TX 773 .P468 2013
Publication Date: 2013-12-03
"By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes."
The Fundamental Techniques of Classic Bread Baking
Call Number: TX 769 .F86 2011
Publication Date: 2011-11-01
"Follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library."
The Fundamental Techniques of Classic Pastry Arts
Call Number: TX 773 .C5258 2009
Publication Date: 2009-11-01
"Covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours."
The New Complete Book of Food, Second Edition
Call Number: TX 353 .R525 2009
Publication Date: 2009-05-01
Catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to select, prepare, and store food; and, more. This work provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food.
The Oxford Companion to Food
Call Number: TX 349 .D36 O9 2014 Reference
Publication Date: 2014-10-01
"Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community."
The Professional Chef
Call Number: TX 820 .P738 2011 Reference
Publication Date: 2011-09-13
"The classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques."
The Wine Bible
Call Number: TP 548 .M24 2015
Publication Date: 2015-10-13
"Grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles."