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Culinary Arts Resources
Getting Started
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Books @ HCC Libraries
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Master Chefs and the Kitchen Brigade
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Escoffier's Kitchen Brigade
Books @ HCC Libraries
E-Books
Appetizers, Soups, Main Courses, Sides and Salads
Books @ HCC Libraries
E-Books
Breads, Cakes, and Pastries
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Books @ HCC Libraries
E-Books
Chocolate and Confectionery
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Books @ HCC Libraries
E-Books
Open Educational Resources (OER)
COVID-19 and Food Safety
Books @ HCC Libraries
The Complete Book of Butchering, Smoking, Curing, and Sausage Making
by
Philip Hasheider
Call Number: TS1960 .H37 2010
ISBN: 9780760337820
Publication Date: 2010-09-10
Modernist Cuisine
by
Nathan Myhrvold; Chris Young; Maxime Bilet
Call Number: TX651 .M94 2011 V.1-6
ISBN: 9780982761007
Publication Date: 2011-03-14
The New Mediterranean Table
by
Sameh Wadi
Call Number: TX725 .M35 W25 2017
ISBN: 9781624144721
Publication Date: 2017-11-14
On Cooking
by
Sarah Labensky; Alan Hause; Priscilla Martel
Call Number: TX651 .L328 2019
ISBN: 9780134441900
Publication Date: 2018-01-18
The Science of Cooking
by
Stuart Farrimond
Call Number: TX651 .F37 2017
ISBN: 9781465463692
Publication Date: 2017-09-19
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The Complete Book of Butchering, Smoking, Curing, and Sausage Making by 
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The Science of Cooking by 