Culinary Arts: Culinary Arts @ Schoolcraft

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This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

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"Forgoing the usual route of outrageous stories, name dropping, or straight ahead cookbooks, Gibney writes about what it's actually like to work in the kitchen of a fine dining restaurant. Told in the second-person, from the point of a sous chef-a kitchen's second-in-command and a position Gibney first reached at the age of 22-the narrative wonderfully captures a single day's events, from morning deliveries and prep work through a busy service to the team's cathartic release at a local bar."--Publishers Weekly

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"Students and anyone in the hospitality industry can profit from Mogavero's insights and rigorous financial-analysis and human-resources advice."--Knoblauch, Mark, Book LIst

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"Food historian Civitello tells a complicated and sordid tale of corporate mischief and government corruption that will surprise many readers. Baking powder may now seem an unremarkable item found in the baking aisle at the grocery, but its rise (pun intended) in the early nineteenth century transformed how Americans cooked and ate."-Book List

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Vegan pantry staples plus enticing recipes in which to use them This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes.

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From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken.