Subject Guides: Culinary Arts (CA): CA Reference

Culinary Reference Titles

A-Z of food and drink by Ayto, John.
Call Number: e-book - multiple user license
ISBN: 9780191726972
Publication Date: Oxford University Press, 2002.
Dictionary of Food and Nutrition by David A. Bender
Call Number: e-book - multiple user license
ISBN: 9780191752391
Publication Date: Oxford University Press, 2014.

This dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms.
Diner's Dictionary: Word Origins of Food & Drink by John Ayto
Call Number: e-book - multiple user license
ISBN: 9780191744433
Publication Date: Oxford University Press, c2012.

"collection of food and drink terms, explaining their meaning and origins"
Encyclopedia of Herbs and Spices by P. N. Ravindran
Call Number: ebook: Multiple User License
ISBN: 9781780643151
Publication Date: 2018-02-16

NEW 5/2018
Food: A Culinary History from Antiquity to the Present by Jean-Louis Flandrin
Call Number: e-book - multiple user license
ISBN: 9780231111553
Publication Date: 2013-05-07

NEW 1/2017
Food Encyclopedia by Jacques L. Rolland; Carol Sherman
Call Number: Reference 641.03 R647f
ISBN: 9780778801504
Publication Date: 2006-10-09

8,000 entries, with cross-reference on foods, wines, beverages, cooking methods and techniques, and biographies of prominent people.
Oxford Companion to Food
Call Number: Reference 641.3003 F7391
ISBN: 9780192806819
Publication Date: 2006-10-01
The Oxford Companion to Wine by Jancis Robinson (Editor); Julia M. Harding (Editor)
Call Number: Reference 641.22 Ox22 2006
ISBN: 9780198609902
Publication Date: 2006
Oxford Encyclopedia of Food and Drink in America by Andrew Smith (Editor); Bruce Kraig
Call Number: e-book - multiple user license
ISBN: 9780199734962
Publication Date: 2012-11-30

"most authoritative, current reference work on American cuisine... over 1,400 entries"
Sage Encyclopedia of Food Issues by Ken Albala (Editor)
Call Number: e-book - Single User License
Publication Date: 2015-04-14

explores the topic of food across the social sciences, business, consumerism, marketing, and environmentalism
Standards of Brewing by Charles W. Bamforth
Call Number: e-book - Single-user license
ISBN: 9780937381793
Publication Date: 2002-07-31

"Covers consistent production of quality product."
Who's Buying at Restaurants and Carry-Outs by The Editors at New Strategist Press (Editor)
Call Number: e-book - Multiple User License
ISBN: 9781933588506
Publication Date: 2015-07-30

NEW 1/2017
World Food by Mary Ellen Snodgrass
Call Number: Reference 641.303 Sn52 2013 (2 volumes)
ISBN: 9780765682789
Publication Date: 2012-08-03

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times.

Culinary Arts Collection eBooks

The e-book versions of these textbook titles are available through the Gale Culinary Collection database. The textbooks are not necessarily used by the SICE department. If we own a more recent edition in print, that information is provided. Illustrations may be omitted.

About Professional Baking by Gail Sokol
Call Number: ebook - multiple user license; also available Circulating 641.815 So39a
ISBN: 9781418051433
Publication Date: 2006-09-15
About Wine 2nd edition by Suas, Michael
Call Number: ebook multiple user license
ISBN: 9781439056509
Publication Date: Delmar Learning, 2012

GRCC also owns 2nd edition in print: Circulating 641.22 H383 "for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business."
Advanced Bread and Pastry
Call Number: ebook - multiple user license;
Publication Date: Delmar Learning, 2009
Catering, Sales and Convention Services
Call Number: ebook - multiple user license;
Publication Date: Delmar Learning, 1999.
Dining Room and Banquet Management, 4th ed.
Call Number: ebook - multiple user license;
Publication Date: Delmar Learning, 2008
Ice Sculpting the Modern Way by Robert Garlough; Randy C. Finch; Derek Maxfield
Call Number: ebook - multiple user license; also available Circulation 736.94 G185i
ISBN: 1401804055
Publication Date: Delmar Learning, 2004.
Introduction to Catering by Dr. Stephen B. Shiring
Call Number: ebook - multiple user license;
Publication Date: Delmar Learning, 2001
Math Principles for Food Service Occupations (6th edition) by Anthony J. Strianese; Pamela P. Strianese
Call Number: ebook - multiple user license; 6th ed. print = Circulating 647.9501 St84
ISBN: 9781435488823
Publication Date: 2011-02-01
Successful Restaurant Management by Donald Wade
Call Number: ebook - multiple user license;
ISBN: 9781401819859
Publication Date: 2005-12-27

This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business.
Taste for Writing, Composition for Culinarians (2nd edition) by Cadbury, Vivian C.
Call Number: ebook - multiple user license; 2nd edition = Circulating 808.0666 C113
Publication Date: Delmar Learning, 2014