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Contact Information

Marischa B. Cooke
Department Chair
828-726-2313
Fax: 828-726-2603

Front Desk (circulation/reference)
828-726-2309
Fax: 828-726-2603

Laurie S. James
Administrative Assistant
828-726-2310
Fax: 828-726-2603

Subject Guides - Culinary Arts

Professional Organizations Professional Organizations Directory from Metropolitan Community College, NE American Culinary Federation International Association of Culinary Professionals

Resources Science/Service/Storage/Safety/Sanitation
USDA Sanitation/Food Handling Sites USDA Dietary Guidance Nutrition.gov Heat Transfer/Thermodynamics High Art of Baking @ Altitude Accidental Scientist - Science of Cooking Cooking & Beverage Calculators Institute of Food Technologists Ingredient Substitutions	The Cook's Thesaurus Epicurious Food Dictionary Culinary History Timeline Not by Bread Alone Culinary Shopping Culinary Merchandising Restaurant Edge - Lifetime Value of the Customer Restaurant Edge - Catering

Methods/Techniques/Recipes
StarChefs Escoffier Online culinary web directory Tastings.com Beverage Testing Institute Epicurious.com All Recipes.com BUBL Link - Food BUBL Link - Cooking Internet Public Library - Food Culinary History Sites - NY Public Library New England Culinary Institute - Knife Skills	BBC Food Joy of Baking Key Ingredients - America by Food Elegant Desserts for All Seasons - Sullivan University Herbs, Spices, & Seasonings Chef2Chef - Seasoning & Flavoring Cakes by Design Cakes by Sam, Inc. LA Times Food Section

International/American Cuisine & Historical Recipes
Sally's Place Ethnic Cuisine Betumi African Cuisine Made in Italy Wine & Food Malaysian Recipe	Global Chefs - Gourmet Articles Archive Food Timeline - International Cuisine American Cuisine in the 20th Century

E-zines
Nation's Restaurant News Restaurant Report	Epicurean

Careers
Occupational Outlook Guide Chef2Chef - NC Jobs	Indeed - Executive Chef Jobs in NC

Research Assistance from the LRC

Ask AL (email a librarian) - You will receive a response within one business day (M-F)
Citing Sources