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Culinary Arts: Baking & Pastry

Databases

Hobbies & Crafts Reference Center

Credo Reference

Education Research Complete

Small Business Reference Center

Gale in Context: Opposing Viewpoints

Points of View Reference Center

SIRS Issues Researcher

Teacher Reference Center

SciTech Premium Collection (1946-current)

Library, Information Science and Technology Abstracts

Books from Our Collection

The Professional Chef by Culinary Institute of America (CIA) Staff (Editor)
Call Number: 641.57 P94
ISBN: 9780471382577
Publication Date: 2001
The Cambridge World History of Food (2 volumes) by Kenneth F. Kiple (Editor); Kriemhild Coneé Ornelas (Editor); Kriemhild Coneè Ornelas (Editor)
Call Number: 641.3 C14
ISBN: 9780521402156
Publication Date: 2000
Food: A Culinary History from Antiquity to Present by Jean-Louis Flandrin (Editor); Massimo Montanari (Editor); Albert Sonnenfeld (Translator)
Call Number: 641.3 F73
ISBN: 9780231111546
Publication Date: 1999
Dangerous Tastes: The Story of Spices by Andrew Dalby
Call Number: 641.3 D15d
ISBN: 9780520227897
Publication Date: 2000
Let Them Eat Cake by Susan G. Purdy
Call Number: 641.8 P97L
ISBN: 9780688140397
Publication Date: 1997
Joy of Cooking by Marion Rombauer Becker; Ethan Becker; Irma S. Rombauer
Call Number: 641.5973 R66j
ISBN: 9780684818702
Publication Date: 1997
The Gourmet's Guide to French Cooking by Burt, Alison
Call Number: 641.5 B95g
ISBN: 9780706401165
Publication Date: 1973
Eating in America by Waverley Lewis Root; Richard De Rochemont
Call Number: 641.0973 R67e
ISBN: 9780688030964
Publication Date: 1976

Web Resources

American Bakers Association

American Culinary Federation

American Society of Baking

Bread Bakers Guild of America

Food and Foodways Archive from the Library of Congress

International Association of Culinary Professions

International Cake Exploration Societé

James Beard Foundation

Retail Bakers of America

Measurement and Conversion Charts