Culinary Arts

The following resources are relevant to the study of Culinary Arts.
Titles with call numbers (e.g. 641) are physical items located in the St. Paul Campus-Food Sciences area.

Culinary Arts

Food Safety:

The A-Z of food safety (eBook)
Advanced food safety training  363.7296 ADV 2004
Cleaning and sanitation in the food industry (eVideo)

Employee food safety handbook (eBook)
Essentials of food safety and sanitation  363.7296 MCS 2003
Food poisoning (eVideo)
Food-borne illness (eVideo)
Food safety (eVideo)
Global handbook on food and water safety: for the education of food industry management, food handlers, and consumers (eBook)
Just the facts: food safety (eVideo)
Quick reference to food safety & sanitation  363.7296 RUE 2003
Safety and sanitation (eVideo)

Safety in the commercial kitchen (eVideo)

Kitchen Fundamentals:

Cambridge world history of food (eBook)
Defiining culinary authority: the transformation of cooking in France, 1650-1830 (eBook)
The deluxe food lover's companion (eBook)
Dictionary of food: international food and cooking terms from A-Z (eBook)
Dictionary of leisure, travel and tourism (eBook)
Encyclopedia of American food and drink (eBook)
Encyclopedia of kitchen history  643.3 SNO 2004
Encyclopedia of food and culture. Nouvelle cuisine (eBook article)
Food science--molecular gastronomy: The Science Squad (eVideo)
The Oxford companion to food (eBook)
World history encyclopedia (eBook)

Tools and Equipment:

The deluxe food lover's companion. Kitchen tools, cookware, and bakeware glossary (eBook article)
Get to know ... foodservice equipment and tools (eVideo)
In the kitchen: utensils, tools, and equipment
(eVideo)
Kitchen fundamentals: common tools and terms (eVideo)
Knife skills (eVideo)
Knife skills for foodservice (eVideo)
Small kitchen appliances (eVideo)
Zwilling J.A. Henckels complete book of knife skills : the essential guide to use, techniques & care  641.589 ELL 2010

Understanding the Basics: Flavour Profiles:

All about food additives (eVideo)
Culinary artistry  641.5973 DOR 1996
Encyclopedia of food and culture. Herbs and spices (eBook article)
The Herb Society of America's essential guide to growing and cooking with herbs (eBook)
Herbs & spices: how to make the best use of herbs and spices in your cooking  641.657 TEU 1996
Herbs and spices (eVideo)
The new American chef: cooking with the best flavors and techniques from around the world  641.59 DOR 2003
The spice and herb bible  641.3383 HEM 2006
Spice trip series (6 eVideos)


 

General:

On food and cooking: the science and lore of the kitchen 641.5 MCG
Practical cookery. Stocks, soups and sauces (eBook chapter)
The professional chef. Stocks, sauces and soups  641.57 PRO 2002

Stocks:

Basic cookery for foundation learners. Stocks and sauces (eBook chapter)
On cooking: techniques for professional chefs. Stocks and sauces  641.5 LAB 1999
Professional cooking. Stocks and sauces  641.57 GIS 2006
Professional cooking for Canadian chefs. Stocks and sauces  (eBook chapter)

Thickening and binding agents:

The culinary cook. Thickening agents for sauces & soups (online article)
The deluxe food lover's companion. Binder (eBook article)
The deluxe food lover's companion. Slurry (eBook article)
Mario Batali's how-to-Tuesday. Roux (eVideo)
Sauce thickening agents (Youtube video)

Soups:

Advanced practical cookery: a textbook for education and industry. Soups (ebook chapter)
The deluxe food lover's companion. Soup (eBook article)
On cooking: techniques for professional chefs. Soups  641.5 LAB 1999
Professional cooking. Soups  641.57 GIS 2006
Professional cooking for Canadian chefs. Soups  (eBook chapter)

Sauces:

Advanced practical cookery: a textbook for education and industry. Hot sauces and stocks (ebook chapter)
The deluxe food lovers'companion. Sauce (eBook article)
The deluxe food lover's companion. Sauces and stocks glossary (eBook article)
Mario Batali's how-to-Tuesday. How to make besciamella (béchamel sauce) (eVideo)
The professional caterer series. Sauces and bases execution  641.57 RUF Vol. 4
Sauces: classical and contemporary sauce making  641.814 PET 1998
Sensational sauces  641.814 COL 1998
Understanding the five French mother sauces: a simplified overview (Youtube video)




























 
























































 

 

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