Culinary Arts Booklist

apochraphy

Hi guys. I'm trying to find out the titles of the books being used on the culinary arts course. I tried using the online Library but as far as it's concerned there is no course for that subject. Any help would be greatly appreciated.
Thanks

jene

Hey welcome to DIT for Culinary Arts there isnt a set booklist that you need to get but here are some of the books i found most useful in first year.

Firstly i wouldnt recomend buying these books as they are available in the library, one or two are handy to have (Practical Professional Cookery and Larousse Gastronomique are the two i'd recomend the most) take a look at them there and see if they are worth shelling out for.

For kitchen and larder
Cracknell, H. L., & Kaufmann, R. J. (1992). Practical Professional Cookery. London: McMillian Press Ltd.
Fearnley-Whittingstall, H. (2004). The River Cottage Meat Book. London: Hodder & Stoughton Ltd.
Leto, M. J., & Bode, W. K. (2006). The Larder Chef. Oxford: Butterworth-Heinemann.

Pastry
Hanneman, L. (2006). Patisserie second edition. Oxford: Butterworth-Heinemann.

Food and Beverage
Lillicrap, D., Cousins, J., & Smith, R. (2002). Food and Beverage Service 6th edition. London: Hodder and Stoughton.

For pastry and kitchen and f&b (especially portfolios and culinary vocab)
McGee, H. (2004). On food and cooking- an encyclopedia of kitchen science, history and culture. London: Hodder and Stoughton.
Montagne, P. (2003). New concise Larousse Gastronomique. London: Hamlyn.
Saulnier, L. (1982). Le Repertoire de La Cuisine 17th edition. Kent: Leon Jaeggi & Sons LTD.

Gastronomy
Tannahill, R. (1988). Food in History. London: Penguin.

Food science
Vaclavik, V. A. (2003). Essentials Of Food Science 2nd Edition. New York: Kluwer Academic/ Plenum Publishers.

Hope that helps and good luck

*giggles*

Thanks! Are there many for Culinary Arts? Oooh, looking forward to this already