|
Required Text and References
Required Text
The four texts
required for this course are:
• Garde
Manger: The Art and Craft of the Cold Kitchen, second edition,
by the Culinary Institute of America
Recommend
Text
•
The Professional Chef’s The Art of Garde Manger,
by Fredrick H. Sonnenschmidt and Nicolas
Chef's
Recommendations
The books,
magazines and periodicals listed below are my personal recommendations as you
begin your personal culinary library collection. There will be updates for
you throughout the semester.
Books
• The Art and Science
of Culinary Preparation
by Jerald W. Chesser
• Escoffier, The Complete Guide to
the Art of Modern Cookery
The first translation
into English by H.L. Cracknell and R.J. Kaufmann of Le Guide Culinaire in its
entirety.
• On Food and Cooking
by Harold McGee
• Culinary
Competitions, Cooking To Win
by the American Culinary Federation/Edward G. Leonard, CMC
• Molecular Gastronomy,
Exploring the Science of Flavor
by Hervé This
• Culinary Artistry
by Andrew Dornenburg and Karen Page
Magazines
• Saveur, Savor a World of
Authentic Cuisine
http://www.saveur.com/index.jsp
• Intermezzo, Fine Interludes in
Food, Wine, Home and Travels
http://www.intermezzomagazine.com/
• Sizzle,
The American Culinary Federation Quarterly for Students of
Cooking
http://www.secure-online.com/acf/pfpg_sizzle.cfm
Home | Modules | Course Schedule | Instructor | Required
Text | Uniform & Tools
Attendance | Grading |Service Learning | WebCT | e-Portfolio
| Exam
FSHE
Copyright © 2005-2006
Kapi'olani Community College
University of Hawaii
All rights reserved.
|