Select Books
Foodborne Pathogens : Recent Advances in Control and Detection by Publication Date: 2023
Food Safety=Behavior by Call Number: Main Collection RA601.5 .S28 2008ISBN: 9781493924882Publication Date: 2016
Outbreak: Foodborne Illness and the Struggle for Food Safety by ISBN: 9780226611686Publication Date: 2019
Call Me Chef, Dammit! by
What does it take to go from growing up in a Mississippi housing project to becoming a master sergeant and a celebrity chef serving in the White House under four United States presidents Call Me Chef, Dammit! is the inspiring story of Andre Rush, who became an overnight sensation in 2018, after a photograph of his now-famous twenty-four-inch biceps went viral. However, his journey to that moment could never be captured in a fleeting moment. From his childhood working on a farm, to his developing into a gifted athlete and artist to his joining the Army, Rush has dedicated his life to serving others. During his twenty-four-year military career, his reputation as an award-winning cook eventually led him to the Pentagon. His presence in the building when the plane struck on 9/11/2001 led to his suffering from PTSD, and he has become an outspoken advocate for the military and especially for wounded warriors. Every step of the way, Chef Rush has overcome tremendous obstacles, including battling stereotypes and racism. And in this memoir, he shares not only his wounds and what he experienced along the road to recovery but also the optimism, hope, and hard-earned wisdom that have encouraged countless others.
Call Number: Main Collection TX649.R87 A3 2022ISBN: 9780785249450Publication Date: 2022
The Making of a Chef by Call Number: TX649.R8 A3 2009ISBN: 9780805089394Publication Date: 2009-03-31
The Professional Chef by Call Number: TX820 .P738 2011ISBN: 9780470421352Publication Date: 2011-09-13
55 Surefire Food-Related Businesses by Call Number: HD9000.5 .K515 2009 (Small Business Collection)ISBN: 9781599182551Publication Date: 2009-04-01
Food Jobs by
Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers. Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein. Food Jobs will set you behind the stove of your dream career. Chalmers provides essential information for getting started including testimonials from the best in the field, like Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain, and more.
Call Number: Main Collection TX911.3.V62 C42 2008ISBN: 9780825305924Publication Date: 2008
The Secret Financial Life of Food by Call Number: HG6046 .N49 2013ISBN: 0231156707Publication Date: 2012-12-04
Sous Chef by
NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food--the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider's perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef "This is excellent writing--excellent!--and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's."--Gabrielle Hamilton "[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who 'desire to feed, to nourish, to dish out the tasty bits of life.'"--The New York Times Book Review "A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes."--Anthony Bourdain "A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant."--USA Today "Vibrantly written."--Entertainment Weekly "Sizzling . . . Such culinary experience paired with linguistic panache is a rarity."--The Daily Beast "Reveals the high-adrenaline dance behind your dinner."--NPR
Call Number: Main Collection TX649.G53 A3 2014ISBN: 9780804177870Publication Date: 2014
The Cook's Essential Kitchen Dictionary by Call Number: TX349 .R64 2014ISBN: 9780778804949Publication Date: 2014-09-11
Nutrition for Foodservice and Culinary Professionals by Call Number: GCC Library Reserves - ask at Service DeskISBN: 1119148499Publication Date: 2016-09-05
Selected DVDs
- ServSafe coursebookVideo/DVD Section
Temporarily shelved at Reserve Materials at Service Desk - ServSafe essentialsVideo/DVD Section
Temporarily shelved at Reserve Materials at Service Desk