Libros recibidos de Artes Culinarias

Les informo los libros que recientemente adquirimos sobre las materias de Cocina local e Internacional, Repostería Internacional y Bartending.  Están disponibles en la biblioteca para su evaluación. A continuación la bibliografía:

Adrià, F., McGee, H., & Alícia Foundation. (2010). Modern gastronomy A to Z: A scientific and gastronomic lexicon. Alícia Foundation elBullitaller, [foreword by Harold McGee]. Boca Raton, Fla: CRC.

Arduser, L., & Brown, D. R. (2005). HACCP & sanitation in restaurants and food service operations: A practical guide based on the FDA food code, with companion CD-ROM. Ocala, Fla: Atlantic Pub. Group.

Baraban, R. S., & Durocher, J. F. (2010). Successful restaurant design. Hoboken, N.J: John Wiley & Sons. 

Blocker, L., & Hill, J. (2007). Culinary math. Hoboken, N.J: John Wiley.

Bridgewater Book Company. (2006). Cocina india: sencillas y deliciosas recetas explicadas paso a paso. Bath [England]: Parragon.


Culinary Institute of America. (2008). Garde manger: The art and craft of the cold kitchen. Hoboken, N.J: John Wiley.

Culinary Institute of America. (2008). In the hands of a chef: A book about chefs and their tools. Hoboken, NJ: Wiley.

Dahmer, S. J., & Kahl, K. W. (2009). Restaurant service basics. Hoboken, N.J: John Wiley & Sons. 

Gayler, P., & Jung, R. (2008). Paul Gayler's sauce book: 300 world sauces made simple. London, England: Kyle Books.

Gisslen, W. (2009). Professional baking. Hoboken, N.J: John Wiley.

Green, A. (2007). Field guide to seafood: How to identify, select, and prepare virtually every fish and shellfish at the market. Philadelphia: Quirk Books.

Harris, S. (2010). The diabetic pastry chef. Gretna: Pelican Pub. Co.

Figoni, P. (2011). How baking works: Exploring the fundamentals of baking science. Hoboken, N.J: John Wiley & Sons.

French Culinary Institute (New York, N.Y.), Choate, J., & Septimus, M. (2009). The fundamental techniques of classic pastry arts. New York: Stewart, Tabori & Chang

King, J., Stott, J., Gunst, K., & Stonewall Kitchen (Store). (2009). Stonewall Kitchen breakfast: A collection of great morning meals. San Francisco: Chronicle Books.


Krader, K. (2009). Cocktails '09. New York: American Express Pub. Corp.

Labensky, S. R., Van, D. E., & Martel, P. (2009). On baking: A textbook of baking & pastry fundamentals. Indianapolis, Ind: Prentice Hall. 

Labensky, S., Ingram, G. G., & Labensky, S. R. (2008). The Prentice Hall essentials dictionary of culinary arts. Upper Saddle River, NJ: Pearson/Prentice Hall.

Lane, R., Bardi, C., & Morris, T. (2009). The golden book of baking. Hauppauge, N.Y: Barron's Educational Series. 

Levete, S. (2011). Food around the world. Mankato, Minn: Capstone Press.

Miller, A. (2005). Mixologist : The Journal of the American Cocktail. New York, NY : Mixellany, an imprint of Jared Brown.

North American Meat Processors Association. (2010). The meat buyer's guide = Guía para compradores de carne. Reston, Va: North American Meat Processors Association. 

Parr, R., Mackay, J., & Anderson, E. (2010). Secrets of the sommeliers: How to think and drink like the world's top wine professionals. Berkeley, CA: Ten Speed Press.

Peterson, J. (2007). Cooking. Berkeley, Calif: Ten Speed Press.

Peterson, J. (2008). Sauces: Classical and contemporary sauce making. Hoboken, N.J: Wiley.

Pollan, M. (2006). The omnivore's dilemma: A natural history of four meals. New York: Penguin Press.

Rinsky, G., & Rinsky, L. H. (2009). The pastry chef's companion: A comprehensive resource guide for the baking and pastry professional. Hoboken, N.J: John Wiley & Sons. 


Roux, M. (2009). Pastry savory and sweet. Hoboken, NJ: Wiley & Sons. 


Seafood handbook: The comprehensive guide to sourcing, buying and preparation. (2010). Hoboken, N.J: John Wiley & Sons.

Toussaint-Samat, M. (2009). A history of food. Chichester, U.K: Wiley-Blackwell.