Skip to Main Content

Culinary Arts: General

Useful Links

Food Safety

Basics

Knife Skills by Bill Collins
Call Number: TX 657 K54 C65 2014
ISBN: 9781612123790
Publication Date: 2014
Math for the Professional Kitchen by The Culinary Institute of America (CIA); Laura Dreesen; Michael Nothnagel; Susan Wysocki
Call Number: TX 652 D74 2011
Publication Date: 2013

Top 5

Hospitality and Tourism Complete This link opens in a new window
Scholarly research and industry news on all topics in hospitality, tourism and culinary arts.

Modernist Cuisine by Nathan Myhrvold
Call Number: TX 651 M94 2011 (Downtown)
Publication Date: 2011

Just Food
Food industry news, analysis and research
Food52
Techniques, equipment and recipes
VCC Learning Centre Career Skills
Resumes, cover letters, interview skills.

Background

Professional Cooking by Wayne Gisslen
Call Number: TX 820 G54 2011 (Downtown)
The Professional Chef by Culinary Institute of America (CIA) Staff
Call Number: TX 820 C846 2011 (Downtown)
Grand Livre de Cuisine by Alain Ducasse; Jean-Francois Piege (Editor); Didier Elena (Editor); Franck Cerutti (Editor); Jean-Francois Piège
Call Number: TX 349 D83 2004 (Downtown Reserves)
The Fundamental Techniques of Classic Cuisine by Judith Choate; French Culinary Institute Staff; Glenn Wolf (Illustrator); Matthew Septimus (Photographer)
Call Number: TX 719 F86 2007 (Downtown)
Introduction to Culinary Arts by Jerry Gleason; Institute of America Culinary Art Staff
Call Number: TX 661 I58 2015 (Broadway)

Subject Guide

Subjects: Culinary Arts & Baking, Justice, Equity, Diversity and Inclusion

Content by Vancouver Community College Library is licensed under a
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License