Culinary Arts Bibliography
Preston Ridge Campus

Almanza, Barbara A.  Foodservice Planning: Layout, Design, and Equipment.  Upper Saddle River: Prentice Hall, 2000.
TX911.3 M27 A426 2000.

The American Cancer Society’s Healthy Eating Cookbook: A Celebration of Food, Friends, and Healthy Living.  Atlanta: American Cancer Society, 1999.
RC271 D52 A44 1999. 

Anderson, Kenneth.  International Dictionary of Food & Nutrition.  New York: Wiley, 1993.    
Reference: TX349 A236 1993.

Anderson, Kenneth.  International Menu Speller.  New York: Wiley, 1993.    
Reference: TX725 A1A56 1993. 

Andrews, Colman.  Flavors of the Riviera: Discovering Real Mediterranean Cooking.  New York: Bantam Books, 1996.
TX723 A53 1996. 

Apicius.  Cookery and Dining in Imperial Rome: A Bibliography, Critical Review, and Translation of the Ancient Book Known as Apicius de re coquinaria: Now for the First Time Rendered into English.  New York: Dover Publications, 1977.
TX713 A713 1977.

Baggett, Nancy.  The International Chocolate Cookbook.  New York: Stewart, Tabori & Chang, 1991. 
TX767 C5 B24 1991. 

Barnard, Melanie.  American Medical Association Family Cookbook: Good Food That’s Good For You.  New York: Pocket Books, 1997.
RM237.7 B39 1999. 

Batali, Mario.  Mario Batali Simple Italian Food: Recipes from My Two Villages.  New York: Clarkson Potter, 1998.
TX723 B327 1998. 

Bayless, Rick.  Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-class Cuisine.  New York: Scribner, 1996.
TX716 M4 B295 1996. 

Beer, Gretel.  Austrian Cooking and Baking.  New York: Dover Publications, 1954.
TX721 B35 1975. 

Benning, Lee Edwards.  The Cook’s Tales: Origins of Famous Foods and Recipes.  Old Saybrook: Globe Pequot Press, 1992.
TX349 B415 1992. 

The Best American Recipes1999: The Year’s Top Picks from Books, Magazines, Newspapers, and the Internet.  Boston: Houghton Mifflin, 1999.
TX715 B48553 1999. 

Bluestein, Barry. 99% Fat-Free Italian Cooking: All Your Favorite Dishes with Less Than 1 Gram of Fat.  New York: Doubleday, 1999.
RM237.7 B583 1999.  

Bohannon, Richard.  Food For Life: The Cancer Prevention Cookbook.  Lincolnwood: Contemporary Books, 1998.
RC271 D52 B64 1998.  

Booth, George C.  The Food and Drink of Mexico.  New York: Dover Publications, 1964.
TX716 M4 B6 1976. 

Bowes, Anna De Planter.  Bowes and Church’s Food Values of Portions Commonly Used.  New York: Perennial Library, 1989.
TX551 B64 1989b. 

Bowes, Anna De Planter.  Bowes and Church’s Food Values of Portions Commonly Used.  Philadelphia: J.B. Lippincott, 1994.
Reference: TX551 B64 1994. 

Brennen, Jennifer.  The Cuisines of Asia: Nine Great Oriental Cuisines by Technique.  New York: St. Martin’s, 1984.
TX724.5 A1 B73 1989. 

Caggiano, Biba.  Italy Al Dente: Pasta, Risotto, Gnocchi, Polenta, Soup.  New York: William Morrow, 1998.
TX723 C249 1998. 

Casado, Matt A.  Food and Beverage Service Manual. New York: Wiley, 1994.
TX925 C214 1994.  

Chalmers, Irena.  The Great Food Almanac: A Feast of Facts from A to Z.  San Francisco: Collins Publishers San Francisco, 1994.
Reference: TX355 C38 1994. 

Chesser, Gerald.  Art and Science of Culinary Preparation: A Culinarian’s Manual.  St. Augustine: Educational Institute of the American Culinary, 1992.
TX663 C34 1992. 

Chmelynski, Carol Ann Caprione.  Opportunities in Food Service Careers.  Lincolnwood: VGM Career Horizons, 2000.
TX911.3 V62 C45 2000. 

Cichy, Ronald F.  Managing Service in Food and Beverage Operations.  Lansing: Educational Institute of the American Hotel and Motel Association, 1998. 
TX911.3 M27R48 1998. 

The Complete Book of Vegetarian Cooking.  New York: Smithmark, 1996.
TX837 C65 1996. 

The Complete Party Cookbook.  New York: Gallery Books, 1990. 
TX731 C656 1990.    

Cookbook for Diabetics and their Families.  Birmingham: Oxmoor House, 1984.
RC662 C67 1984. 

Cooper, Ann.  “A Woman’s Place is in the Kitchen”: The Evolution of Women Chefs. Van Nostrand Reinhold, 1998.
TX649 A1C66 1998. 

Cournoyer, Norman G.  Hotel, Restaurant, and Travel Law: A Preventive Approach.  Albany: Delmar Publishers, 1993.
KF951 C6 1993. 

Cracknell, H. L.  Escoffier: The Complete Guide to the Art of Modern Cookery.  New York: John Wiley, 1979.
TX719 E83213 1997. 

Danforth, Randi.   Culinaria: The United States: A Culinary Discover.  New York: Konemann, 1998.
TX715 D1856 1998.  

Davidson, Alan.  The Oxford Companion to Food.  Oxford: Oxford University Press, 1999.
Reference: TX349 D36 1996. 

D’Avila-Latourrette, Victor-Antoine.  Twelve Months of Monastery Soups.  Liguori: Triumph Books, 1996.
TX757 D36 1996. 

DeWitt, Dave.  Hot & Spicy Mexican.  Rocklin: Prima Pub., 1996.
TX716 M4 D49 1996.   

Dornenburg, Andrew.  Becoming a Chef: With Recipes and Reflections From America’s Leading Chefs.  New York: Van Nostrand Reinhold, 1995.
TX911.3 V62D67 1995. 

Dornenburg, Andrew.  Culinary Artistry.  New York: John Wiley & Sons, 1996.
TX715 D6874 1996b.   

Drinkers, Drivers, and Bartenders: Balancing Private Choices and Public Accountability.  Chicago: University of Chicago Press, 2000.
KF1293.5 D75 2000.

Drummond, Karen Eich.  Nutrition for the Food Service Professional.  New York: Van Nostrand Reinhold, 1997.
TX353 D78 1997.  

Eckel, Peter J.  College & University Foodservice Management Standards.  Westport: AVI Pub. Company, 1985.
TX946 E3 1985. 

Emery, William H.  The Chef’s Guide to Practical Restaurant Cookery. New York: Van Nostrand Reinhold, 1988.
TX651 E48 1988. 

Emmons, Didi.  Vegetarian Planet: 350 Big-flavor Recipes for Out-of-this-World Food Every Day.  Boston: Harvard Common Press, 1997.
TX837 E49 1997.

Epstein, Susan.  A Little Something: More than 150 Snacks, Hors d’oeuvres, and Appetizers for Every Craving and Occasion.  New York: William Morrow, 1998.
TX740 E64 1998. 

Escoffier, Auguste.  Escoffier Cook Book: A Guide to the Fine Art Cookery.  New York: Crown, 1969.
TX719 E832 1989. 

Favorite Swedish Recipes.  New York: Dover Publications, 1975.
TX722 S8 S83 1975. 

Ferguson, Judith.  Polish Cooking.  New York: Crescent Books, 1991.
TX723.5 P6 F47 1991. 

Fisher, Linda.  Muffin Lady: Muffins, Cupcakes, and Quickbreads for the Happy Soul.  New York: ReganBooks, 1997.
TX770 M83 F57 1997. 

The Food of Japan: Authentic Recipes from the Land of the Rising Sun.  Singapore: Periplus Editions, 1995.
TX724.5 J3 F66 1995.  

Foodservice Standards in Resorts. New York: Van Nostrand Reinhold, 1987.
TX943 F7 1987. 

France.  Cologne: Konemann, 1999.
TX719 F75 1999. 

Friberg, Bo.  Professional Pastry Chef.  New York: Van Nostrand Reinhold, 1996.
TX773 F75 1996.  

Gelles, Carol.  1,000 Vegetarian Recipes.  New York Macmillan, 1996.
TX837 G387 1996.  

Gisslen, Wayne.  Professional Cooking.  New York: Wiley, 1999.
TX820 G54 1999. 

Greenstein, Lou.  A La Carte: A Tour of Dining History.  Glen Cove: PBC International, 1992.
TX911.3 M45G74 1992. 

Griffin, Linda.  Garlic, Garlic, Garlic: Exceptional Recipes for the World’s Most Indispensable Ingredient.  Boston: Houghton Mifflin, 1998.
TX819 G3 G74 1998. 

Hale, Sarah Josepha Buell.  Early American Cookery: “The Good Housekeeper, “ 1841.  Mineola: Dover Publications, 1996.
TX715 H1613 1996. 

Halvorsen, Francine.  Eating Around the World in Your Neighborhood.  New York: Wiley, 1998.
TX725 A1H275 1998. 

Harris, Jessica B.  The Africa Cookbook: Tastes of a Continent.  New York: Simon & Schuster, 1998.
TX725 A1 H284 1998. 

Hays, Judi Radice.  Restaurant & Food Graphics.  Glen Cove: PBC International, 1994.
NC1002 M4R35 1994. 

Hazan, Marcella.  Marcella Cucina.  New York: HarperCollins, 1997.
TX723 H3426 1997.  

Holzen, Heinz von.  The Food of Indonesia: Authentic Recipes from the Spice Islands.  Singapore: Periplus Editions, 1995. 
TX724.5 I5 H653 1995.  

Jamison, Cheryl Alters.  Smoke & Spice.  Boston: Harvard Common Press, 1994. 
TX840 B3 J36 1994. 

Jenkins, Nancy Harmon.  The Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health.  New York: Bantam Books, 1994.
TX725 M35 J46 1994. 

Kafka, Barbara.  Soup, A Way of Life.  New York: Artisan, 1998.
TX757 K26 1998. 

Karousos, George.  American Regional Cooking for 8 or 50.  New York: Wiley, 1993.
TX715 K187 1993. 

Katsigris, Costas.  Design and Equipment for Restaurants and Foodservice: A Management View.  New York: Wiley, 1999. 
TX911.3 M27K395 1999. 

Katz, Jeff B.  Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers.  New York: John Wiley, 1997.
TX945 K316 1997. 

Kazarian, Edward A.  Foodservice Facilities Planning.  New York: Van Nostrand Reinhold, 1989.
TX911.3 M27 K 398 1989. 

Kenney, Matthew.  Matthew Kenney’s Mediterranean Cooking: Great Flavors for the American Kitchen.  San Francisco: Chronicle Books, 1997.
TX725 M35 K46 1997.   

Kim, Il-Sun Yang.  Inventory Control Systems in Foodservice Organizations: Programmed Study Guide.  Ames: Iowa State University Press, 1992.
TX911.3 I5K56 1992. 

Kotschevar, Lendal H.  Managing Bar and Beverage Operations.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1996.
TX950.7 K67 1996. 

Larousse, David Paul.  Professional Garde Manager: A Guide to the Art of the Buffet.  New York: Wiley, 1996. 
TX820 L37 1996. 

Larousse, David Paul.  Sauce Bible: Guide to the Saucier’s Craft.  New York: Wiley, 1993. 
TX819 A1L37 1993.  

Larousse, David Paul.  The Soup Bible.  New York: Wiley, 1997. 
TX757 L34 1997.   

Lattin, Gerald W.  Lodging and Food Service Industry.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1995.
TX911 L297 1995.  

Lukins, Shelia.  Shelia Lukins USA Cookbook.  New York: Workman Pub., 1997.
TX715 L938 1997. 

MacDonald, Duncan.  Old-Time New England Cookbook.  New York: Dover Publications, Inc., 1993.
TX715.2 N48 M33 1993.  

MacLauchlan, Andrew.  The Making of a Pastry Chef: Recipes and Inspirations from America’s Best Pastry Chefs.  New York: J. Wiley, 1999.
TX649 A1 M33 1999.  

Malgieri, Nick.  How to Bake.  New York: HarperCollins, 1995. 
TX765 M33 1995. 

Margen, Sheldon.  The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Variety of Fresh Food.  New York: Rebus, 1992.
TX353 M344 1992. 

Mayes, Frances.  Under the Tuscan Sun: At Home in Italy.  San Francisco: Chronicle Books, 1996.
DG734.23 M38 1996. 

Mayes, Frances.  Under the Tuscan Sun: At Home in Italy.  New York: Bantam Doubleday Dell Audio Publishing, 1998.
Audio: .001625. 

McCay, Clive Maine.  The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes.  New York: Dover Publications, 1980.
TX769 M38 1980. 

McCullough, Frances Monson.  Classic American Food Without the Fuss: Our Favorite Recipes Made Easy—Finally.  New York: Villard Books, 1996. 
TX715 M1357 1996. 

McDonnell, Jane.  Step By Step Art of Table Decorating.  New York: Crescent Books, 1994.
TX879 M34 1994. 

McNair, James K.  James McNair Cooks Southeast Asian.  San Francisco: Chronicle Books, 1996.
TX724.5 S68 M36 1996.                                                         

Medearis, Angela Shelf.  Ideas for Entertaining From the African-American Kitchen.  New York: Dutton, 1997.
TX715 M4825 1997. 

Medearis, Angela Shelf.  A Kwanzaa Celebration: Festive Recipes and Homemade Gifts from an African-American Kitchen.  New York: Dutton, 1995.
TX715 M483 1995.   

Merydith, Connie.  Bread Machine Baking for All Seasons.  Rocklin: Prima Publishing, 1997.
TX769 M45 1997.  

Miller, Mark Charles.  Flavored Breads: Recipes from Mark Miller’s Coyote Café.  Berkeley: Ten Speed Press, 1996.
TX769 M555 1996. 

Miller, Mildred B.  Kosher Gourmet Cookbook.  New York: Dover Publications, 1994. 
TX724 M55 1994. 

Milliken, Mary Sue.  Mesa Mexicana.  New York: Morrow, 1994.
TX716 M4 M551994.  

Mills, Irving J.  Tabletop Presentations: A Guide for the Foodservice Professional.  New York: Van Nostrand Reinhold, 1989.
TX911.3 T32M55 1989. 

Miloradovich, Milo.  Cooking with Herbs and Spices.  New York: Dover Publications, 1950.
TX819 H4 M55 1989. 

Milton, Giles.  Nathaniel’s Nutmeg, or, The True and Incredible Adventures of the Spice Trader Who Changed the Course of History.  New York: Farrar, Straus and Giroux, 1999.
HD9211 N883 I55 1999. 

Montagne, Prosper.  Larousse Gastronomique: The New American Edition of the World’s Greatest Culinary Encyclopedia.  New York: Crown, 1988. 
Reference: TX349 M613 1988. 

Moosewood Restaurant Low-fat Favorites: Flavorful Recipes for Healthful Meals.  New York: Clarkson Potter, 1996.
RM237.7 M66 1996. 

Morgan, Aaron.  Making Great Gingerbread Houses: Delicious Designs from Cabins to Castles, from Lighthouses to Tree Houses.  Asheville: Lark Books, 1999.
TX771 M786 1999.

Nam, Inja.  Art of Garnishing.  New York: Van Nostrand Reinhold, 1993.
TX740.5 N35 1993. 

Nation’s Restaurant News: The Weekly Newspaper of the Food Service Industry.  New York: Lebhar-Friedman.
Periodical Shelves. 

New Professional Chef.  New York:  Wiley, 1996.
TX820 N49 1996b. 

Ninemeier, Jack D.  Management of Food and Beverage Operations.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1995.
TX911.3 M27N55 1995.  

Ninemeier, Jack D.  Planning and Control for Food and Beverage Operations.  Orlando: Educational Institute, 1998.
TX911.3 M27N56 1998. 

Nutrition: A Key to Good Health.  Wylie: Information Plus, 1997.
TX360 U6 1997. 

Otterbourg, Robert K.  Success Without College.  Careers in the Food Service Industry.  Hauppauge: Barron’s Educational Series, 1999.
TX911.3 V34 O88 1999. 

The Oxford Companion to Wine.  Oxford: Oxford University Press, 1999.
Reference: TP548 O76 1999. 

Pace, Maria.  The Little Italy Cookbook.  Toronto: Warwick Pub., 1996.
TX723 P23 1996. 

Perry. Sara.  The Complete Coffee Book: A Gourmet Guide to Buying, Brewing and Cooking.  San Francisco: Chronicle Books, 1991.
TX817 C6 P47 1991. 

Peterson, James.  Sauces: Classical and Contemporary Sauce Making.  New York: Van Nostrand Reinhold, 1998.
TX819 A1P47 1998. 

Plante, Ellen M.  The American Kitchen: 1700 to the Present.  New York: Facts On File, 1995.
TX653 P56 1995. 

Powell, Fred.  Bartender’s Standard Manual.  New York: Wings Book, 1971.
TX951 P58 1979. 

Professional Chef’s Techniques of Healthy Cooking.  New York: John Wiley & Sons, 1993.
TX820 P75 1993b.   

Prudhomme, Paul.  Chef Paul Prudhomme’s Louisiana Tastes: Exciting Flavors from the State that Cooks.  New York: Morrow, 2000.
TX715.2 L68 P76 2000. 

Rande, Wallace L.  Introduction to Professional Foodservice. New York:  Wiley, 1996.
TX911 R33 1996. 

Reed, Lewis.  Specs: The Comprehensive Foodservice Purchasing and Specification Manual. Van Nostrand Reinhold, 1993.
TX911.3 P8R44 1993. 

Riely, Elizabeth.  The Chef’s Companion: A Concise Dictionary of Culinary Terms. New York: John Wiley & Sons, 1996.
Reference: TX349 R48 1996b. 

Rinzler, Carol Ann.  The New Complete Book of Food: A Nutritional, Medical, and Culinary Guide.  New York: Checkmark Books, 1999.
TX353 R525 1999b. 

Roden, Claudia.  Invitation to Mediterranean Cooking: 150 Vegetarian and Seafood Recipes.  New York: Rizzoli, 1997.
TX725 M35 R627 1997. 

Rolnick, Harry.  The Complete Book of Coffee.  Hong Kong: Melitta, 1982.
TX415 R64 1982. 

Rombauer, Irma von Starkloff.  Joy of Cooking.  New York: Penguin, 1973.
TX715 R75 1973. 

Ruhlman, Michael.  The Making of a Chef: Mastering Heat at the Culinary Institute of America.  New York: Henry Holt, 1997.
TX649 R8 A3 1997. 

Sackler, Warren.  Foodservice Cost Control Using Microsoft Excel for Windows.  New York: Wiley, 1996.
TX911.3 C65 S24 1996.  

Salads & Appetizers: America’s Best-loved Community Cookbook Recipes.  Des Moines: Better Homes and Gardens Books, 1996.
TX740 S277 1996. 

Saunders, Alan.  Australian Food: In Celebration of the New Australian Cuisine.  Berkeley: Ten Speed Press, 1999.
TX725 A8 S28 1999. 

Scanlon, Nancy Loman.  Marketing by Menu.  New York: John Wiley, 1999.
TX911.3 M45 S38 1999.

Schlesinger, Sarah.  500 Fat-free Recipes: A Complete Guide to Reducing the Fat in Your Diet: 500 Recipes from Soup to Dessert Containing 1 Gram of Fat or Less.  New York: Villard, 1994.
RM237.7 S35 1994. 

Schmidt, Arno.  Chef’s Book of Formulas, Yields, and Sizes.  New York: Van Nostrand Reinhold, 1990.
TX820 S355 1990. 

Schmidt, Arno.  Chef’s Book of Formulas, Yields, and Sizes.  New York: Van Nostrand Reinhold, 1996.
Reference: TX820 S355 1996. 

75 Years of All-time Favorites: Main Dishes, Side Dishes, Breads, Desserts.  Des Moines: Better Homes and Gardens Books, 1997. 
TX715 A11227 1997. 

Sherry, John E. H.  The Laws of Innkeepers: For Hotels, Motels, Restaurants, and Clubs.  Ithaca: Cornell University Press, 1993.
Reference: KF951 A7 S48 1993. 

Sims-Bell, Barbara.  Career Opportunities in the Food and Beverage Industry.  New York: Facts on File, 1994.
Reference: TX911.3 V62S56 1994. 

Sinclair, Charles G.  International Dictionary of Food & Cooking.  Chicago: Fitzroy Dearborn, 1998.
Reference: TX349 S55 1998. 

Smith, M. J. Diabetic Low-fat and No-fat Meals in Minutes: More than 250 Delicious, Easy and Healthy Recipes & Menus for People with Diabetes, Their Families, and Their Friends.  Minneapolis: Chronimed Pub., 1996.
RC662 S63 1996. 

Sonnenschmidt, Frederic H.  Professional Chef’s Art of Garde Manger.  New York: John Wiley & Sons, 1993.
TX820 S64 1993b. 

Soviero, Donaldo.  La Vera Cucina Italiana the Fundamentals of Classical Italian Cooking.  New York: Macmillan, 1991.
TX723 S663 1991.  

Staten, Vince.  Can You Trust a Tomato in January?: The Hidden Life of Groceries and Other Secrets of the Supermarket Revealed At Last.  New York: Simon & Schuster, 1994.
TX353 S812 1994. 

Steadman, Dave.  Restaurant Biz Is Showbiz!  Why Marketing is the Key to Your Success.  Greenlawn: Whittier Green Pub. Company, 1991.
TX911.3 M3S83 1991. 

Stewart, Martha.  Great Parties: Recipes, Menus, and Ideas for Perfect Gatherings: The Very Best of Martha Stewart Living.  New York: Clarkson Potter, 1997.
TX731 S7324 1997. 

Stewart, Martha.  Martha Stewart’s Menus for Entertaining.  New York: Clarkson Potter, 1994.
TX731 S733 1994. 

Stillman, Julie.  A Celebration of Women Chefs: Signature Recipes from Thirty Culinary Masters.  Berkeley: Ten Speed Press, 1999.
TX715 S8573 1999. 

Taste of China.  New York: Gallery Books, 1990.
TX724.5 C5 T37 1990. 

Taste of France.  New York City: Gallery Books, 1989.
TX719 T37 1989. 

Texas Cook Book: Tasty Texas Recipes and a Side of Texas Trivia, Too!  Phoenix: Golden West Publishers, 1999.
TX715.2 S69 T49 1999. 

Thomas Food Industry Register.  New York: Thomas Pub. Company, 1998.
HD9321.3 T5. 

Trager, James.  The Food Chronology: A Food Lover’s Compendium of Events and Anecdotes from Prehistory to the Present.  New York: Henry Holt, 1995.
Reference: TX355 T72 1995. 

Tribole, Evelyn.  Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories.  New York: Viking, 1996.
TX773 T75 1996. 

Tritton, S. M.  Guide to Better Wine and Beer Making for Beginners.  New York: Dover Publications, 1969.
TP548.2 T74 1969. 

Ulm, Robert A.  How Much to Buy: A Foodservice Purchasing Workbook.  New York: Macmillan Pub. Company, 1994.
TX911.3 P8U46 1994.  

Valle, Victor M.  Recipe of Memory: Five Generations of Mexican Cuisine.  New York: New Press, 1995.
TX716 M4 V35 1995. 

Waller, Keith.  Improving Food and Beverage Performance. Oxford: Butterworth-Heinemann, 1996.  
TX911.3 M27W353 1996. 

Walter, Carole.  Great Pies & Tarts.  New York: Clarkson Potter, 1998.
TX773 W232 1998. 

Ware, Richard.  How to Open Your Own Restaurant: A Guide for Entrepreneurs.  New York: Penguin Books, 1991.
TX911.3 M27W37 1991. 

Wayne, Kyra Petrovskaya.  Russian Cookbook.  New York: Dover, 1992. 
TX723.3 W38 1992. 

Webb, Robyn.  Diabetic Meals in 30 Minutes—Or Less!  Alexandria: American Diabetes Association, 1996.
RC662 W355 1996. 

Wilbur, Todd.  More Top Secret Recipes: More Kitchen Clones of America’s Favorite Brand-name Foods.  New York: Plume, 1994.
TX715 W6584 1994. 

Wilkinson, Jule.  Complete Book of Cooking Equipment.  Boston: CBI Pub. Company, 1981.
TX912 W54 1981. 

Women of Taste: Recipes and Profiles of Famous Women Chefs. New York: Wiley, 1997.
TX715 W882133 1997. 

Woodruff, Sandra L.  Secrets of Fat-free Italian Cooking: Over 200 Low-fat and Fat-free, Traditional & Contemporary Recipes from Antipasto to Ziti.  Garden City Park: Avery Pub. Group, 1996. 
TX723 W66 1996.

  Wyler, Susan.  Great Books for Cooks.  New York: Ballantine Books, 1999.
Reference: TX714 W95 1999.

Yamuna, Devi.  The Vegetarian Table. India.  San Francisco: Chronicle Books, 1997.
TX837 Y36257 1997.     

Zaccarelli, Herman E.  Food Service Management by Checklist: A Handbook of Control Techniques.  New York: Wiley, 1991.
TX911.3 M27Z33 1991. 

Zahler, Karen Gantz.  Superchefs: Signature Recipes From America’s New Royalty.  New York: John Wiley & Sons, 1996.
TX715 Z2797 1996.  

Zraly, Kevin.  Windows on the World Complete Wine Course Book.   New York: Sterling Pub. Co., 2000.
TP548 Z73 2000.     

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Collin County Community College	Linda Andrews September 18, 2001