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Culinary Arts: Welcome

Library Resources for Research.

James Beard Foundation's book awards

 

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Cookbook Hall of Fame: Deborah Madison
Cookbook of the Year: Zahav: A World of Israeli Cooking by Michael Solomonov & Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
American Cooking: The Beetlebung Farm Cookbook by Chris Fischer with Catherine Young (Little, Brown)
Baking and Dessert: Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More by Sarah Owens (Roost Books)
Beverage: The Oxford Companion to Wine by Jancis Robinson & Julia Harding (Oxford University Press)
Cooking from a Professional Point of View: NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully (Ten Speed Press)
Focus on Health: Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis (Ten Speed Press)
General Cooking: The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (Norton)
International: Zahav: A World of Israeli Cooking by Michael Solomonov & Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
Photography: Heidi Swanson for Near & Far: Recipes Inspired by Home and Travel (Ten Speed Press)
Reference and Scholarship: The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin (University of Texas Press)
Single Subject: A Bird in the Hand: Chicken Recipes for Every Day and Every Mood by Diana Henry (Mitchell Beazley)
Writing and Literature: Soda Politics: Taking on Big Soda (and Winning) by Marion Nestle (Oxford University Press)
Vegetable Focused & Vegetarian: V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks by Michael Anthony (Little, Brown)

Culinary Journals

Titles also available at the library in print format

Available Online Only

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs.

Welcome to NMC Culinary Institute

The Great Lakes Culinary Institute’s facility is located on NMC’s Great Lakes Campus. It is comprised of four culinary labs including a bakery, introductory and food skills kitchen, an advanced cooking kitchen, a garde manger kitchen, a beverage management outlet and Lobdell’s, a 90-seat training restaurant. Upon graduation, you will have an unbeatable combination of knowledge, skills and work experience.

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Course Descriptions

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Rochelle Hammontree
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NMC Osterlin Library
1701 E Front Street
Traverse City, MI 49686

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