LibGuides: Culinary Arts: Find Books

Find Books

The Delaware Library Catalog is the library's online catalog. It will help you search for books related to your program of study. The catalog can be searched by title, author, or subject. Searches can be limited by type of library and/or location. Try searching the Delaware Library Catalog using the keywords listed below:

Caterers and catering Cookery Diet Food handling Food industry and trade Food service Gastronomy Hospitality industry Menus Nutrition Quantity cookery

For additional help searching the Delaware Library Catalog please review video below:

Browsing the book shelves in the library can also lead you to books you may not otherwise find related to your program of study. The main call numbers for materials on or related to Culinary Arts are:

RM214 – RM258--Diet therapy, diet cookbooks

TP368 – TP456--Food processing and manufacture

TX341 – TX641--Nutrition, foods and food supply

TX642 – TX840--Cookery

TX851 – TX885--Dining room service

TX901 – TX946.5--Hospitality industry, Hotels, clubs, restaurants, etc., Food service

The Cooking Gene by Michael W. Twitty
Call Number: E185.89.F66 T95 2017
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Illustrations by Stephen Crotts.
The Recipe by Josh Emett; Kieran E. Scott (Photographer)
Call Number: TX714 .E468 2019
Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue-ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars.
Luscious, Tender, Juicy by Kathy Hunt
Call Number: TX714 .H856 2021
Nothing ruins a good meal faster than a dry, rubbery, or gummy texture. Including a list of moist ingredients and suggestions for maintaining a lush consistency, Hunt guides readers through five chapters of global appetizers, mains, side dishes, desserts, and baked goods. Written for both novice and accomplished cooks, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel. From stir-frying noodles and sautéing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavorful, an essential aspect of delectable food.
Africana by Lerato Umah-Shaylor
Call Number: TX725 .A35 U43 2023
A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher. Food writer and cook Lerato Umah-Shaylor's magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition. Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure. With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof. A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.
The Culinary Crescent by Peter Heine; Peter Lewis (Translator)
Call Number: TX725 .M628 K6713 2018
The Fertile Crescent region--the swath of land comprising a vast portion of today's Middle East--has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. In the Culinary Crescent: A History of Middle Eastern Cuisine, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes--from the modest to the extravagant--with dishes ranging from those created by the "celebrity chefs" of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, The Culinary Crescent is sure to provide a delectable window in the history of food in the Middle East.

Search and view the full text of eBooks provided by the databases listed below:

Credo Reference - Search in hundreds of reference resources and subject-specific titles, including images, audio files and videos.

eBook Collection (EBSCOhost) - Search and view the full text of eBooks.

Learning Express/PrepSTEP - Practice tests, exercises, skill-building courses, eBooks, and information you need to achieve the results you want—at school, at work, or in life.

R2Library - Full-text e-books in the allied health, nursing, and medical fields.

What if the book I want isn’t available at my campus library but is located in another Delaware library?

You can place a hold on the book, and when it is available, it will be sent to the Delaware Tech library location that you choose.

Follow these easy steps:

Find the item you want in the Library Catalog.
Click on "Place Hold"
Enter your 700#, PIN, and the Delaware Tech library where you want the material sent.
Be patient—it may take a few days for the material to arrive.
You will receive a Delaware Tech e-mail notice when your material has arrived.
Bring your Delaware Tech ID when you pick up your material.

To request books not available in the Delaware Library Catalog use the electronic form available here:

Interlibrary Loan

For additional help with Hold and Interlibrary Loan functions, please review the video below: