This series of Culinary Arts textbooks are free to download or read online. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series and therefore can be used to support a wide variety of programs that offer training in food service skills.
Need help? Contact library.coordinators@nbcc.ca
Tools for Food by
Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. The reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making by
From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process.
Serving People with Food Allergies by
This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan.
How to Be Gluten-Free and Keep Your Friends by
Enjoy 50 fresh, exciting and globally-inspired gluten-free recipes as well as tips, tricks and hacks to avoid gluten.
Our Changing Menu by
Examine the escalating changes occurring to the flavours of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Cook, Taste, Learn by
Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles.
Mouthfeel by
Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Search using subject keywords, title of book or author's name. Keyword examples: cooking, baking, food, sustainable food, gluten-free, food allergy, food science, chefs & restaurants, food and wine pairing.
Quick Study Guides also known as Barcharts, present information in an easy-to-use format that incorporates color-coded illustrations, charts, and graphs to help process and retain information. There are several for our Hospitality & Tourism programs, so take a look before buying them.
