Skip to main content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
New Culinary Books in the Library
The Food of France by
Call Number: Oversize Collection TX 719 .V644 2001
Publication Date: 2001-02-01
Beautifully illustrated, including step-by-step instruction photos and fold-out sections on bread, cheese, wine and other foods of France.
Tasting Success by
Call Number: General Collection TX911.3.V62 C395 2011
Publication Date: 2010-08-09
The subheading says it all: "Your Guide to Becoming a Professional Chef". The author takes you from culinary school to the job.