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Culinary Arts: Books for Cooks

This is a guide to information resources in the field of culinary arts.
African American Foodways:  explorations of history and culture
Alice Waters and Chez Panisse: the romantic, impractical, often eccentric, ultimately brilliant making of a food revolution
Appetite for Life: the biography of Julia Child
Animal Factory: the looming threat of industrial pig, dairy, and poultry farms to humans and the environment
Cocolat: extraordinary chocolate desserts
Coming to My Senses:  the making of a counterculture cook
The Food and Beverage Magazine Guide to Restaurant Success
Jerusalem: a cookbook
Modern French Pastry:  innovative techniques, tools and design
New Native Kitchen: celebrating modern recipes of the American Indian
Noma 2. 0:  vegetable, forest, ocean
Charcutería:  the soul of Spain
Ripe Figs: recipes and stories from Turkey, Greece, and Cyprus
The Sous Vide Cookbook
Modernist Bread
Grist:  a practical guide to cooking grains, beans, seeds, and legumes
Meat Illustrated: a foolproof guide to understanding and cooking with cuts of all kinds
American Cuisine  and how it got this way
The Rise:  Black cooks and the soul of American food
Jubilee: recipes from two centuries of African American cooking
Cheffes de Cuisine: Women and Work in the Professional French Kitchen
The Spirit of Soul Food: Race, Faith, and Food Justice
Barbecue: The History of an American Institution
Terroir of Whiskey : A Distiller's Journey Into the Flavor of Place
Chile Pepper in China : A Cultural Biography
Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture
The Ethical Meat Handbook
A Field Guide to Cheese: How to Select, Enjoy, and Pair the World's Best Cheeses
New World Sourdough:  Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan De Coco, Beignets, and More
The No-Waste Vegetable Cookbook: Recipes and Techniques for Whole Plant Cooking

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More Books from our Culinary Collection

Forage, Harvest, Feast

Call Number: 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. 

Taste: My Life through Food

Call Number: 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.

British Table:  A New Look at the Traditional Cooking of England, Scotland, and Wales

eBook Academic Collection (EBSCOhost)

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. 

Mouthfeel: How Texture Makes Taste

eBook Academic Collection (EBSCOhost)

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? 

Catherine Saxelby's Complete Food and Nutrition Companion : The Ultimate A-Z Guide

eBook Collection (EBSCOhost)

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.

My Bombay Kitchen

eBook Academic Collection (EBSCOhost)

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.

Where are the Culinary Books?

an open cookbook

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. 

  • TX 341-641 Nutrition, Foods and Food supply
  • TX 642-840 Cookery
  • TX 851-885 Dining Room Service
  • TX 901-946 Hospitality Industry, Hotels, Clubs, Restaurants, etc.
  • TX 950-953 Taverns, Barrooms, Saloons

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Classic Works on Food

Eating in America:  a history

ML TX 353 .R64 1995

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.

Honey from a Weed

ML TX725.M35 G73 1987

A literary memoir of life, food, and travel in the Mediterranean.

Essentials of Classic Italian Cooking

ML TX 723 .H342 1992

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.

Mediterranean Cooking

ML TX725.M35 W64 1994

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.

Madhur Jaffrey's World-Of-the-East Vegetarian Cooking

ML TX724.5.A1 J33

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.

The Cuisines of Mexico

ML TX716.M4 K466 1989

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

The Silver Palate Cookbook

ML, CM TX 715 .R8414 1982

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.

The Art of Simple Food: notes, lessons, and recipes from a delicious revolution

ML TX 714 .W37 2007

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.

The Omnivore's Dilemma: a natural history of four meals

GT 2850 .P65 2006

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.

Fast Food Nation: the dark side of the all-American meal

ML TX715 .S2968 2001; ML, AC TX 945.3 .S355 2005;

Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar Amerca. 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. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. He hangs out with the teenagers who make the restaurants run and communes with those unlucky enough to hold America's most dangerous job -- meatpacker. He travels to Las Vegas for a giddily surreal franchisers' convention where Mikhail Gorbachev delivers the keynote address. He even ventures to England and Germany to clock the rate at which those countries are becoming fast food nations. Along the way, Schlosser unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization -- a phenomenon launched by fast food. FAST FOOD NATION is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.


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.