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

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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