Print Collection, Select Titles
Contemporary Trends in Tourism and Hospitality Management by
Call Number: G 155 .I4 C66 2014
Publication Date: 2014-10-16
Contemporary Trends in Tourism and Hospitality Management attempts an integrated approach to tourism development, focusing on sustainability and authenticity of tourism experiences as effective responses to changes in tourism patterns and relationship matrix, as underpinned by the complex linkages fostered by multiple stakeholders. It discusses issues related to contemporary practices in tourism in order to develop strategic tools to mitigate the challenges faced by stakeholders in planning, implementing innovative programmes and in sustaining holistic tourism development. This book highlights areas of contemporary relevance in tourism and thereby develop an effective framework to provide better understanding about dimensions pertaining to its promotion and development.
Creating Your Culinary Career by
Call Number: TX 651 .M275 2012
Publication Date: 2013-06-24
Aspiring culinary professionals face so many choices as theylaunch themselves into a career that it can be overwhelming. Fromtraditional restaurants, banquet facilities, and contractfoodservice operations to bakeshop establishments, research anddevelopment, and food communications, this book provides practicaladvice on how to achieve success in any culinary field. Chapters ofthe book include A Culinary Career; Goal-Setting for Your CulinaryCareer; Résumés, Cover Letters, and Job Applications;Landing a Job: Interviewing and Negotiating; and The NoviceCulinarian: Education and Experience; The Journeyman; and TheMaster Culinarian. This book offers advice to culinarians at allstages, including those in the middle of their careers, andexperienced professionals with advice on how to network and how tomentor.
Culinary Arts by
Call Number: TX 651 .M275 2012
Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry with a highly visual and learner-friendly format.
The Professional Chef by
Call Number: TX 820 .P738 2011
Publication Date: 2011-09-13
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.
The Making of a Chef by
Call Number: TX 649 .R8 A3 2009
Publication Date: 2009-03-31
Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. ButThe Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman--now an expert on the fundamentals of cooking--recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail,The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
Electronic Books, Select Titles
Taste As Experience by
Call Number: E-BOOK
Publication Date: 2016-04-05
Nicola Perullo sees food as constituting our first and most significant encounter with the earth. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
Dictionary of Flavors by
Call Number: E-BOOK
Publication Date: 2017-03-14
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.
Building a Meal by
Publication Date: 2009-03-13
An internationally renowned chemist and bestselling author, Herve This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--Herve This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation.
Note-By-Note Cooking by
Call Number: E-BOOK
Publication Date: 2014-10-21
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.