Culinary Books & Supplies
Books and supplies reviewed by CookingSchools.com staff for culinary students and teachers.
Books
- The Art and Science of Culinary Preparation - Sound basic knowledge about cooking skills used in the tests for certification in the American Culinary Federation tests
- Becoming a Chef: With Recipes and Reflections from America's Leading Chefs - Offers perspective on what it takes to succeed in the top ranks of chefs in the US
- Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do About It - Examines the effect of politics, technology, war, international trade and agribusiness on the world's food supply, as well as changing social patterns which have made a family meal at the table almost a relic of the past
- Careers for Gourmets and Others Who Relish Food - A guide for finding the best career path for you in the culinary industry
- Cooking Essentials for the New Professional Chef - Identifies foods, explains proper handling, storage, and preparation technique, and also includes recipes
- Culinary Artistry - Explores the idea of the chef as artist and the making of culinary creations
- Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs - A snapshot of the restaurants and restaurant critics on either side of the kitchen door
- The New Food Lover's Tiptionary - An A to Z culinary guide with more than 6,000 food and drink tips, secrets, shortcuts, and more
- Kitchen Confidential: Adventures in the Culinary Underbelly - A chef's real-life tale of "the culinary trenches" in New York's restaurants
- The Making of a Chef: Mastering Heat at the Culinary Institute of America - A first-person view of the Culinary Institute of America from a reporter-turned-student
- The Making of a Pastry Chef - What it takes to become a pastry chef in today's exciting culinary arts world. Also, see an interview with the author, Andrew MacLauchlan.
- The New Food Lover's Companion - More than 4,000 food, wine, and culinary terms describing everything from preparation and cooking methods to kitchen utensils, foreign food terms and more
- The New Professional Chef - Produced by the Culinary Institute of America as a textbook for chefs-to-be
- Opportunities in Culinary Careers - Career information includes job profiles, educational requirements, and salary expectations
- Oxford Companion to Food - Dictionary of 2,650 entries on foodstuff supplemented by about 40 longer articles on key items
- Peterson's Culinary Schools - Find out where to train for a career in cooking
- Professional Baking - Covers the theory and practice of all aspects of professional baking
- The Professional Chef's Art of Garde Manger - Text focused on cold and hot food preparation
- The Professional Chef's Knife Kit - Guide to knife use and care, and the skills to use them properly
- Professional Cooking - Detailed coverage of basic cooking techniques and the theories behind them, with over 1,000 recipes and 700 color photographs and drawings, as well as a CD-ROM
- "A Woman's Place is in the Kitchen": The Evolution of Women Chefs - Delves into the professional and private lives of more than 130 women chefs while providing the perspective of what a career in the food industry involves for today's women and men
Other Book Guides
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Programs include: Culinary Arts, Baking & Patisserie, and
Hospitality & Restaurant Management.
