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True Food by
Call Number: TX741 .W46 2012 Popular Collection
Publication Date: 2012-10-09
The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner.
The Third Plate by
Call Number: TX369 .B3625 2014
Publication Date: 2014-05-20
At the heart of today’s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health.
Molecular Gastronomy by
Call Number: TX652.95 .S26 2013
Publication Date: 2015-04-06
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
FHD 224 SPECIALIZED NUTRITION AND APPLICATIONS RESEARCH GUIDE
SPECIALIZED NUTRITION STRATEGIES AND APPLICATIONS
This is the research guide for your FHD 224 course. Use the guide to direct your research for your assignments. Use the guide tabs above to help you locate reference sources, books, articles and other related information for your topic.
Be sure to take the time to explore the guide information as it will not only provide direction to library resources and services that will help you deliver high quality research, but also provide helpful tips for successful and efficient searching. By the end of this session you will
- gain an understanding of the kind of information needed for this course/discipline
- find information related to your topic
- use information that is authoritative and appropriate to your topic
- be able to transfer these skills to apply in the workplace
- know where/how to get further research assistance
- understand the ethical and legal use of information
Librarian, Information Literacy Initiatives