NMC Library

Culinary Print Feb 2022

This list contains 27 titles

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101 job interview questions you'll never fear again / James Reed.

by Reed, James, 1963-.

Publisher: New York : Plume, an imprint of Penguin Random House LLC, 2016Copyright date: ©2014Other title: One hundred one job interview questions you'll never fear again.Availability: Items available for loan: Call number: HF5549.5 .I6 R433 2016 (1).
American cuisine : and how it got this way / Paul Freedman.

by Freedman, Paul, 1949-.

Edition: First edition.Publisher: New York, NY : Liveright Publishing Corporation, A division of W. W. Norton & Company Independent Publishers Since 1923, [2019]Availability: Items available for loan: Call number: TX645 .F675 2019 (1).
American wasteland : how America throws away nearly half of its food (and what we can do about it) / Jonathan Bloom.

by Bloom, Jonathan, 1976-.

Edition: 1st Da Capo Press ed.Publication details: Cambridge, MA : Da Capo Press, 2010Online access: Publisher description | Contributor biographical information Availability: Items available for loan: Call number: HD9005 .B654 2010 (1).
Biting the hands that feed us : how fewer, smarter laws would make our food system more sustainable / Baylen J. Linnekin.

by Linnekin, Baylen.

Publisher: Washington D.C. : Island Press, [2016]Copyright date: ©2016Availability: Items available for loan: Call number: HD9006 .L56 2016 (1).
Controlling costs in foodservice / Maureen Leugers, MBA, RD, director of segment marketing, Gordon Food Service Grand Rapids, Michigan.

by Leugers, Maureen.

Publisher: Tinley Park, Illinois : The Goodheart-Willcox Company, Inc., [2014]Other title: Controlling costs in food service.Availability: No items available :
Culinary careers : how to get your dream job in food with advice from top culinary professionals / Rick Smilow and Anne E. McBride.

by Smilow, Rick | McBride, Anne E.

Edition: 1st ed.Publication details: New York : Clarkson Potter, c2010Online access: Publisher description Availability: No items available : Checked out (1).
Farm to table : the essential guide to sustainable food systems for students, professionals, and consumers / Darryl Benjamin and Lyndon Virkler.

by Benjamin, Darryl, 1954- | Virkler, Lyndon, 1952-.

Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2016]Availability: Items available for loan: Call number: S494.5 .S86 B47 2016 (1).
Feasting wild : in search of the last untamed food / Gina Rae La Cerva.

by La Cerva, Gina Rae, 1983-.

Publisher: Vancouver ; Berkeley : Greystone Books, [2020]Other title: Last untamed food..Availability: Items available for loan: Call number: TX369 .L32 2020 (1).
Food citizenship : food system advocates in an era of distrust / Ray A. Goldberg.

by Goldberg, Ray Allan, 1926-.

Publisher: New York, NY : Oxford University Press, [2018]Availability: No items available : Checked out (1).
Food, farms, and community : exploring food systems / Lisa Chase and Vern Grubinger.

by Chase, Lisa | Grubinger, Vernon P, 1957-.

Publisher: Durham, New Hampshire : University of New Hampshire Press, 2014Availability: No items available :
Item is in display case (ask at desk to check out)Call number: HD9000.5 .C488 2014 (1).
Freegans : diving into the wealth of food waste in America / Alex V. Barnard

by Barnard, Alex V, 1987-.

Publisher: Minneapolis : University of Minnesota Press, [2016]Availability: No items available : Checked out (1).
How bad are bananas? : the carbon footprint of everything / Mike Berners-Lee.

by Berners-Lee, Mike.

Publication details: Vancouver : Greystone Books, c2011Availability: Items available for loan: Call number: QC981.8 .G56 B47 2011 (1).
How to feed the world / edited by Jessica Eise and Ken Foster.

by Eise, Jessica | Foster, Kenneth A, 1959-.

Publisher: Washington, DC : Island Press, [2018]Copyright date: ©2018Availability: No items available :
Item is in display case (ask at desk to check out)Call number: HD9000.5 .H69 2018 (1).
Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain.

by Bourdain, Anthony.

Edition: Updated ed.Publication details: New York : Harper Perennial, 2007Availability: Items available for loan: Call number: TX649.B58 A3 2007 (1).
Math for the professional kitchen / Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.

by Dreesen, Laura | Nothnagel, Michael | Wysocki, Susan | Culinary Institute of America.

Publication details: Hoboken, N.J. : Wiley, c2011Availability: Items available for loan: Call number: TX652 .D73 2011 (1).
Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D., L.D.N., F.A.D.A., F.M.P., Lisa M. Brefere, C.E.C., A.A.C.

by Drummond, Karen Eich | Brefere, Lisa M.

Edition: Eighth edition.Publisher: Hoboken, New Jersey : Wiley, [2014]Availability: Items available for loan: Call number: TX353 .D78 2014 (1).
Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Edition: Eighth edition.Publisher: Hoboken, New Jersey : Wiley, [2015]Availability: Items available for loan: Call number: TX820 .G54 2015 (1).
Rebuilding the foodshed : how to create local, sustainable, and secure food systems / Philip Ackerman-Leist ; foreword by Deborah Madison.

by Ackerman-Leist, Philip, 1963-.

Series: Community resilience guidePublication details: Santa Rosa, Calif. : White River Junction, Vt. : Post Carbon Institute ; Chelsea Green Pub., c2013Other title: How to create local, sustainable, and secure food systems.Availability: Items available for loan: Call number: HD9000.5 .A314 2013 (1).
Remaking the North American food system : strategies for sustainability / edited by C. Clare Hinrichs and Thomas A. Lyson.

by Hinrichs, C. Clare | Lyson, Thomas A.

Series: Our sustainable futurePublication details: Lincoln : University of Nebraska Press, c2007Online access: Table of contents only Availability: Items available for loan: Call number: HD9005 .R46 2007 (1).
Remarkable service / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Third edition.Publisher: Hoboken, NJ : John Wiley & Sons Inc., 2014Availability: Items available for loan: Call number: CUL 295 (1).
Roland G. Henin : Certified Master Chef : 50 years of mentoring great American chefs / Susan Crowther; foreword by Thomas Keller; afterword by Raimund Hofmeister, CMC.

by Crowther, Susan, 1963-.

Publisher: New York : Skyhorse Publishing, [2017]Other title: Fifty years of mentoring great American chefs | 50 years of mentoring great American chefs.Availability: Items available for loan: Call number: TX649 .H4 C7 2017 (1).
Sustainable diets : how ecological nutrition can transform consumption and the food system / Pamela Mason and Tim Lang.

by Mason, Pamela, 1969- | Lang, Tim.

Publisher: London ; New York : Routledge, Taylor &Franicis Group, 2017Availability: Items available for loan: Call number: HD9000.5 .M3635 2017 (1).
The chef manager / Michael Baskette.

by Baskette, Michael.

Edition: 2nd ed.Publication details: Upper Saddle River, NJ : Pearson/Prentice Hall, c2007Availability: Items available for loan: Call number: TX911.3 .M27 B367 2007 (1).
The conversion to sustainable agriculture : principles, processes, and practices / edited by Stephen R. Gliessman, Martha Rosemeyer.

by Gliessman, Stephen R | Rosemeyer, Martha.

Series: Advances in agroecologyPublication details: Boca Raton, FL : CRC Press, c2010Availability: Items available for loan: Call number: S494.5 .S86 C665 2010 (1).
The emergent agriculture : farming, sustainability and the return of the local economy / Gary S. Kleppel ; foreword by John Ikerd.

by Kleppel, G. S. (Gary S.).

Publisher: Gabriola, BC : New Society Publishers, 2014Availability: Items available for loan: Call number: S494.5 .S86 K64 2014 (1).
The post carbon reader : managing the 21st century's sustainability crises / Richard Heinberg and Daniel Lerch, editors.

by Heinberg, Richard | Lerch, Daniel | Mills, Stephanie.

Publication details: Healdsburg, Calif. : Santa Rosa, Calif. : Berkeley, Calif. : Watershed Media ; Post Carbon Institute ; Distributed by the University of California Press, c2010Online access: Contributor biographical information | Publisher description Availability: Items available for loan: Call number: HC79 .E5 P67 2010 (1).
The professional chef / the Culinary Institute of America.

by Culinary Institute of America.

Edition: 9th ed.Publication details: Hoboken, N.J. : John Wiley & Sons, c2011Availability: Items available for loan: Call number: TX820 .P738 2011 (1).

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