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Culinary Arts: Reference: Tools for Quick Look-Ups and Getting Started

This is a guide to information resources in the field of culinary arts.

Reference Books for Cooks

The Oxford Companion to Food
Larousse Gastronomique
The Food Chronology
The Cambridge World History of Food. 2 volumes.
La Technique
La Methode
The Professional Chef's Knife Kit
The Chef's Book of Formulas, Yields and Sizes
Purchasing for Food Service Managers, 4th ed.
Bowes and Church's Food Values of Portions Commonly Used
Large Quantity Recipes
The Oxford Companion to Wine
The Ultimate A-to-Z Bar Guide
The Encyclopedia of Beer
Herbs and Spices
Cheeses of the World
Fruit: an illustrated history
Encyclopedia of Organic, Sustainable, and Local Food
Encyclopedia of Junk Food and Fast Food
Food, Feasts, and Faith: an encyclopedia of food culture in world religions. 2 volumes.

eReference Books for Cooks

Food: A Dictionary of Literal and Nonliteral Terms
Encyclopedia of Food and Cookery
Dictionary of Food: International Food and Cooking Terms from A to Z
The Atlas of Food
The Oxford Companion to Food
Encyclopedia of American Food and Drink
Food in America: The Past, Present, and Future of Food, Farming, and the Family Meal
Restaurant, Food & Beverage Market Research, 18th ed. Handbook 2020-2021
The Professional Caterer's Handbook
Waiter and Waitress Wait Staff Training Handbook
Food Labeling Compliance Review, 3rd. ed.
Wine Tasting: A Professional Handbook
Cocktail Culture: Recipes & Techniques From Behind the Bar
Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry
Handbook of Herbs and Spices
Encyclopedia of Pasta
The Oxford Companion to Sugar and Sweets
The Handbook of Organic and Fair Trade Food Marketing
Green Food: An A-to-Z Guide
Edible Wild Plants and Useful Herbs

More Resources

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