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.
