TX715.2.A47 B69 2009 (CM)
TX649.C47 F57 1997 (ML)
HD9415 .K57 2011 (CM)
TX767.C5 M43 2016 (CM)
TX910.5 .W38 A3 2017 (ML)
TX911.3 .M27 P65 2020 (ML)
TX724 .O88 2012 (ML)
TX773 .W28 2017 (CM)
TX715.2.N38 B58 2021 (ML)
TX722.D4 .R43 2022 (ML Oversize)
TX609 .W45 2021 (ML)
TX725.M35 K478 2021 (ML)
TX691 .S68 2017 (ML)
TX808 .B39 2021 (ML)
TX749 .M417 2020 (ML)
TX715 .F8626 2019 (WO)
TX715.2.A47 S26 2020 (WO)
TX715 .T598 2019 (ML)
Recently Added to the Collection
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TX823 .V55 2018 (ML)
In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants―some increasingly found in farmers markets―she offers deliciously compelling recipes, including variations on: Cocktails Snacks & Appetizers Entrées Desserts Breads Preserves, Sauces and Syrups Ferments, spices, and salts From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope.
TX 649.T83 A3 2021 (AC)
From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.
TX649.C37 K44 2004 (ML)
TX723.5.G8 K97 2004 (CM,ML,WO)
eBook
Celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare.
eBook
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?
eBook
Winner of the Australian Institute of Food Science and Technology Bruce Chandler Book Prize in 2014 for this ultimate guide to health through food and nutrition, Catherine Saxelby, Australia's most respected nutritionist, now brings you an updated edition of the guide.
eBook
The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
The books at Atlantic Cape are arranged using the Library of Congress Classification System, which uses letters and numbers to group similar materials together on the library shelves.
Books on culinary and related subjects can be found at these call numbers.
Need help locating a book? Ask a Librarian.
Looking for a book not owned by Atlantic Cape or the Atlantic County Library System?
All is not lost. The library may be able to get your book from another library. The Interlibrary loan service is free to all current students, faculty and staff of Atlantic Cape.
TX 353 .R64 1995 (WO)
The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. Waverly Root and Richard de Rochemont, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present. In writing this chronicle on American food, Root and de Rochemont have in fact created a fresh and commanding history of the United States itself. Eating in America is an erudite, sumptuous, witty, marvelously readable study; truly a book to feast on time and again.
TX715 .F234 1979 (ML)
TX 719 .C454 1983 2 volumes (WO)
TX649.L36 A33 1973 (ML)
TX725.M35 G73 1987 (ML)
A literary memoir of life, food, and travel in the Mediterranean.
TX 723 .H342 1992 (ML)
From award-winning, bestselling "queen of Italian cooking" (Chicago Tribune), a culinary bible for anyone looking to master the art of Italian cooking. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished professionals--it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
TX725.M35 W64 1994 (ML)
Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.
TX724.5.A1 J33 (ML)
From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.
TX837 .K2593 1977 (CM,ML)
TX716.M4 K466 1989 (ML)
A classic! The world's foremost authority on Mexican cuisine provides a mouth-watering array of delicious recipes. "She's taken a piece of the culinary world and made herself its queen."--New York
TX 715 .R8414 1982 (CM,ML)
With over 2.2 million copies in print, the widely acclaimed The Silver Palate Cookbook is firmly established as a contemporary classic. Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.
TX 714 .W37 2007 (ML)
An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has "single-handedly chang[ed] the American palate" according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
TX911.3.V62 D67 1995 (ML,WO)
GT 2850 .P65 2006 (ML)
One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore's Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan's revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore's Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
TX 715 .S2968 2001 (CM,WO)
TX 945.3 .S355 2005 (ML)
FAST FOOD NATION is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.
Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad.
This guide was developed by Ellen Parker, and revised by Robert Mast and Leslie Murtha, Atlantic Cape Community College Libraries.
Published 2012; last updated June 2023.