Here are some highlighted resources for our culinary arts students and faculty in honor of Culinary Arts Month!
Research Guides: these guides help students focus on the resources they need most for their research, including books, websites, and databases.
Magazines in the library (available for checkout):
- Bon Appetit
- Cooking Light
- Cook’s Illustrated
- Food Magazine
Online trade publications:
Plunkett Research: Find market research, industry Statistics, trends and in-depth analysis of companies, including industries such as Hotels & Travel, Green Technology, International Companies, Retailing, and Sports.
Gale Virtual Reference Library: Contains many works related to food, such as Food: In Context, Career Opportunities in the Food and Beverage Industry, and Encyclopedia of Food and Culture.
Ebrary: Search by a term such as culinary, cuisine or cooking for many culinary works, from the scholarly to the practical.
These books are available in our library. Click here to view a list of books under the subject of Cooking. We also have cookbooks by well-known chefs, including Bobby Flay, Ina Garten, Emeril, Rachael Ray, Julia Child, Jacques Pepin, and more.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
Vegan Vegetarian Omnivore
1,000 Foods to Eat Before You Die
The Making of a Chef
The Jemima Code: Two Centuries of African-American Cookbooks
100 Million Years of Food
Cooked: A Natural History of Transformation
Kings of Pastry (DVD)
*All covers courtesy of Amazon.com
–Written by Maria Bagshaw, Reference/Instruction Librarian