Through netlibrary you can now find The Chef’s Companion:A Culinary Dictionary. A very helpful guide in understanding the terminology of all your culinary words.

In the July 2007 issue of Chronicle of Higher Education, an article entitled: From Bland … to Grand, takes you through the steps of the high pressure cooking competition known as The Culinary Challenge. Just to give you a hint of what’s in store… this years main ingredient was tofu!

In Much Depends on Dinner : The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal, you explore the ins and outs of people’s dinning habits throughout the ages.

Theory and Practice of Good Cooking (available through Net Library) Teaches how to become a great cook with the most important tools any cook can own, their hands. “Hands can beat, cream, fold, knead, pat, press, form, toss, tear, and pound. They are so sensitive that the instant your fingers touch or feel something, they transmit messages to your brain about texture and temperature.”~James Beard