NEW ARRIVAL On Baking
Sarah Labensky, Priscilla Martell and Eddy van Damme
Pearson Prentice Hall, 2nd Edition
LE 285

Winner of the 2004 Gourmand World Cookbook Awards, On Baking is a textbook of Baking and Pastry fundamentals. This second edition is the most authoritative contemporary introduction to baking and pastry arts, with advanced coverage of baking principles and advanced decorating and confectionary techniques. Lavishly illustrated and well written, On Baking emphasizes an understanding of bakeshop fundamentals, reinforcing each technique with companion recipes and illustrations. The expanded chapters cover basic skills such as quick breads, cookies and pies, as well as advanced preparations such as laminated doughs, European-style tortes, chocolates and showpieces. This new edition of On Cooking will inspire readers' creativity with over 900 photographs and illustrations and 700 recipes. A reference book that students and professionals will turn to again and again.

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Dictionary of Food
Charles Sinclair
Published by A & C Black Publishers Ltd
LE 177

One of the most impressive collections of International Food & Cookery Terms one could ever find. The information is given from A to Z so that locating the facts is both quick and easy. Both experienced and younger cooks and chefs will find the book invaluable. It covers classic dishes with reminders of their methods of preparation but is also completely up to date. You can find out how to use the bewildering range of modern ingredients, together with descriptions of their source and flavor.
Winner of the 2004 Gourmand Best Book for Food Professionals for 'Books in English Award'.

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Larousse Gastronomique
NEW EDITION Published by Crown
LE 540

The world’s greatest cookery encyclopedia includes 1350-pages alphabetical reference of culinary terminology, culinary history, theory and practice with more than 500 recipes. This most famous culinary reference book for professionals includes culinary history, profiles of historical master chefs, in-depth knowledge on foods and preparation methods, and can also serve as an excellent reference to aid in correct spelling for menus. Larousse Gastronomique is based on Escoffier and compiled by the Gastronomic Committee.

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The New Food Lover’s Companion, Barron’s Cooking Guide
LE 115

Comprehensive definitions of nearly 6000 food, drink, and culinary terms. The New Food Lover’s Companion is an ultimate kitchen tool, whether your questions concern cooking techniques, meat cuts, kitchen utensils, food, wine, or cocktail terms. Also includes an expanded appendix containing everything from a pasta glossary and pan substitution chart to ingredient equivalents and substitutions.

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Herb & Spice
Jill Norman
Published by Dorling Kindersley
LE 175

Herb & Spice is the cook's essential companion to select, store, prepare and cook with herbs and spices and enjoy them at their best. The book features recipes from culinary traditions renowned for their sensational use of flavors from Thailand and India through the Middle East to Mexico.