How Do I
Food Reference
See also Food Glossaries.
Selected Books
Bittman, Mark
How to Cook Everything: Simple Recipes for Great Food
TX714.B573 1998
Nationally known cooking authority Mark Bittman shows readers how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment in this relaxed, straightforward approach to cooking.
How to Cook Everything: Simple Recipes for Great Food
TX714.B573 1998
Nationally known cooking authority Mark Bittman shows readers how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment in this relaxed, straightforward approach to cooking.
Corriher, Shirley
Cookwise: the Hows and Whys of Successful Cooking
TX714.C6917 1997
Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking. In the long-awaited CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking.
Cookwise: the Hows and Whys of Successful Cooking
TX714.C6917 1997
Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking. In the long-awaited CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking.
Cox, Jeff, 1940-
The Organic Cook's Bible: how to select and cook the best ingredients on the market
TX741.C68 2006x
This is a useful reference for its list of fruits and vegetables and how to cook them even if you are not an organic food enthusiast.
The Organic Cook's Bible: how to select and cook the best ingredients on the market
TX741.C68 2006x
This is a useful reference for its list of fruits and vegetables and how to cook them even if you are not an organic food enthusiast.
Davidson, Alan
The Oxford Companion to Food
rq TX349.D36 2006
The 2,650 alphabetical entries include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods.
The Oxford Companion to Food
rq TX349.D36 2006
The 2,650 alphabetical entries include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods.
Green, Aliza
Starting with Ingredients: Quintessential Recipes for the Way We Really Cook
TX714.G74946 2006x
OK. What do we have in the refrigerator? This A to Z compendium of ingredients and recipes is a tome to rival Larousse Gastronomique.
Starting with Ingredients: Quintessential Recipes for the Way We Really Cook
TX714.G74946 2006x
OK. What do we have in the refrigerator? This A to Z compendium of ingredients and recipes is a tome to rival Larousse Gastronomique.
McGee, Harold
On Food and Cooking: the Science and Lore of the Kitchen
TX651.M27 2004
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
On Food and Cooking: the Science and Lore of the Kitchen
TX651.M27 2004
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Peterson, James
What's a Cook to Do?: An illustrated guide to 484 essential tools, tips, techniques, & tricks
TX651.P484 2007
James Peterson has written many comprehensive cooking guides for the serious chef. In this recent book he shares his secrets with the rest of us.
What's a Cook to Do?: An illustrated guide to 484 essential tools, tips, techniques, & tricks
TX651.P484 2007
James Peterson has written many comprehensive cooking guides for the serious chef. In this recent book he shares his secrets with the rest of us.
Rolland, Jacques L. and Carol Sherman
The Food Encyclopedia: Over 8000 Ingredients, Tools, Techniques and People
q TX349.R564 2006x
An illustrated encyclopedia that is useful for foreign terms and ingredients (like arracacha). It also includes biographies of significant chefs and cookbook authors. Surprisingly enjoyable to read.
The Food Encyclopedia: Over 8000 Ingredients, Tools, Techniques and People
q TX349.R564 2006x
An illustrated encyclopedia that is useful for foreign terms and ingredients (like arracacha). It also includes biographies of significant chefs and cookbook authors. Surprisingly enjoyable to read.
Wolke, Robert L.
What Einstein Told his Cook 2: the Sequel: Further Adventures in Kitchen Science
TX652.W6432 2005x
This is the sequel to What Einstein Told his Cook: Kitchen Science Explained.
What Einstein Told his Cook 2: the Sequel: Further Adventures in Kitchen Science
TX652.W6432 2005x
This is the sequel to What Einstein Told his Cook: Kitchen Science Explained.
Return to the topWebsites
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Food Reference Website
A website that contains Food Articles, Facts and Trivia, Kitchen Tips, Food Quotes, Who’s Who, Historic Events, Recipes, Poems & Humor, Crossword Puzzles, Food Art & Posters, Book Reviews, Kitchen Store, Cooking Schools, Food & Wine Tours, and Daily Food News. -
Food-Resource
A database of links to web resources for all types of food products, created by Oregon State University. It also contains bibliographies for those products.
