Welcome to the Hudson County Community College Culinary Arts research guide. This guide is
designed to serve as a supplement for students who are enrolled in the Culinary Arts program.
The purpose of this guide is to assist students in taking advantage of all the resources available to
them here at HCCC.
This home page lists general resources that cover a broad spectrum of culinary topics. For more
specific subject area topics, please see the subject tabs to the left.
Best of the Best Cookbook Recipes by
"In one definitive volume, the editors of Food & Wine Magazine have collected the mot exceptional recipes from the 25 finest cookbooks of the year..."--P. [4] of cover.
Cooked by
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements
Ideas in Food by
Readers wondering how chefs create dishes that seem to defy the science of everyday cooking now have a road map to more adventuresome kitchen craft. The science that governs techniques and ingredients frames a series of recipes in this illuminating cookbook, no surprise given that Kamozawa and Talbot, husband-and-wife chefs/consultants, write an online column for Popular Science magazine.
Modern Batch Cookery by
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations. Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes. Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrées; Side Dishes; Reception Foods; and Baked Goods and Desserts. Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation. Covers all the essentials of menu and recipe development. Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies
Modern Buffets by
The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text
On Cooking by
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.
The Food Encyclopedia by
Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who over the years have played key roles in its development.
Larousse Gastronomique by
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."
Modernist Cuisine by
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
The Oxford Companion to Food by
Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.
World Encyclopedia of Ingredients by
Comprehensive and immensely practical: With detailed descriptions of every ingredient, advise on useage, buying and storingas well as preparation and cooking techniques. Features over 1500 photographs. step preparation and cooking techniques
Breakfast by
From corn flakes to pancakes, Breakfast: A History explores this "most important meal of the day" as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson's detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.
Consider the Fork by
This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over spoons in Restoration England, and tests for how to choose the perfect pan, this book examines the incredible creations that have shaped how and what we cook. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.
Cuisine and Empire by
Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present.. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy', beliefs about health, the economy, politics, society and the gods, prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. This book shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. The author's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
The Food and Feasts of Jesus by
The New Testament is filled with stories of Jesus eating with people from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer s lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era s food.
Medieval Tastes by
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing.
World Food by
A two volume set that covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement.
Encyclopedia of Kitchen History by
This two-volume encyclopedia provides an overview of the evolution of foods and cooking styles, food storage, utensils, and equipment from pre-history to the present day. This encyclopaedia presents an A-to-Z overview of some 400 topics ranging from inventors like Alfred Fuller and Nils Dalen and such authors as Isabella Beeton and Charles Elme Francatelli, to baking, convenience foods, vermin, Roman cookery, Bakelite, ramadas, dumas, and genetic modification of food.
When using the databases below, select the subject term that best describes what you are looking for. (ex. "braised chicken").
Do not enter whole sentences. Unlike Google, these databases search by keywords and subjects. If your search requires more than one or two terms (ex. "pork ribs" AND "BBQ") then try an Advanced Search and enter your search words in separate rows.
For further information on searching these databases see the Help guides below:
Careers in Food Science by
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go.
Essentials of Food Science by
Essentials of Food Science' covers the basics of foods, food science, & food technology. Though it is part of the 'Food Science Text Series', the book is meant for the non-major introductory course, either taught in the food science or nutrition/dietetics department.
Food Bites by
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel.
The Kitchen As Laboratory by
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
The Science of Good Food by
Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
Taste Buds and Molecules by
This book presents a completely new way of looking at the world of wine, devised by award-winning sommelier Francois Chartier. Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together. His groundbreaking work on this subject has led to collaborations with some of the world's greatest chefs, including celebrated chef Ferran Adria of El Bulli in Spain, who has contributed a foreword to this book
Dictionary of Food Science and Technology by
When comparing this dictionary, there is very little competition at all... a very useful resource in the industrial, professional and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.
