LibGuides: Culinary Technology & Baking and Pastry Arts: Dictionaries & Encyclopedias

Culinary Technology & Baking and Pastry Arts

Prepares students for positions as trained culinary professionals in a variety of foodservice settings, including restaurants, hotels, resorts, clubs, catering operations, contract foodservice & health care facilities

URL: https://libguides.cfcc.edu/Culinary-Technology

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Selected Books

Dictionary of Food Ingredients
Call Number: Wilm Reference Books TX 551 .I26 2011
ISBN: 9781441997128
Concise, easy-to-use source of information on over 1,000 food ingredients and additives.
The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques, and People
Call Number: Wilm Circulating Books TX 349 .R564 2006
Larousse Gastronomique
Call Number: Wilm Circulating Books TX 349 .L365 2001
Copy 2 at North Circulating Books
The Oxford Companion to Food
Call Number: Wilm Reference Books TX 349 .D36 2006

Web Resources

The Cook’s Thesaurus
Includes pictures and suggested substitutions.
Hungrymonster.com
Comprehensive searchable list of food items.
Glossary of Wine Terms
Definitions of grape varieties, types of wines, regions, and wine tasting terminology. Includes audio pronunciations.

Bob Hudson

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Contact:

362-7034 Reference Desk