Recommended Course Readings

This listing of recommended readings is to serve as resource in which the faculty believe would enrich your learning experience in the classroom, while supporting your preparation for working in the restaurant industry.



Barham, Peter. (2001). The Science of Cooking. New York City, NY. Springer. ISBN 3540674667.

Buford, Bill. (2006). Heat. New York, NY. Alfred A. Knopf. ISBN 1-4000-4120-1.

Cain, Herman. (1997). Leadership is Common Sense. Lebhar-Friedman Books. ISBN 0-86730-750-1.

Chelminski, Rudolph. (2005). The Perfectionist: Life and Death in Haute Cuisine. New York, NY. Gotham Books. ISBN 1-592-40107-4.

Clarke, Paul. (1999). Lessons in Excellence from Charlie Trotter. Berkeley, CA. Ten Speed Press. ISBN 0898159083.

Cooper, Ann & Holmes, Lisa M. (2000). Bitter Harvest. New York, NY. Routledge. ISBN 0-415-92227-5

D' Agnese, A. G. (2009). Grandpa's Journey: Lessons from the Kitchen in the Art of Living Well. ISBN 1449525199.

Davis, Dawn. (1999). If You Can Stand the Heat: Tales from Chefs & Restaurants. New York, NY. Penguin Books. ISBN 0140281584

Dornenburg, Andrew & Page, Karen. (1995). Becoming a Chef. New York, NY. Van Nostrand Reinhold. ISBN 0-442-01513-5.

Febbroriello, Courtney. (2003). Wife of the Chef. New York, NY. Clarkson Potter/Publishers. ISBN 0-609-61106-2.

Flinn, Kathleen. (2007). The Sharper Your Knife, The Less You Cry. New York, NY. Penguin. ISBN 978-0-14-311413-0.

Gardiner, Anne & Wilson, Sue. (1998). The Inquisitive Cook. New York, NY. Henry Holt & Company. ISBN 0-8050-4541-4.

Hillman, Howard. (2003). The New Kitchen Science. New York, NY. Houghton Mifflin. ISBN 0-618-24963-X

Kuh, Patric. (2001). The Last Days of Haute Cuisine: The Coming of Age of American Restaurants. New York, NY. Penguin Books. ISBN 0-670-89178-9.

Kurlansky, Mark. (2002). Choice Cuts. New York, NY. Penguin Books. ISBN 0-345-45710-2

Mcgee, Harold. (2010). Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. New York, NY. The Penguin Press. ISBN 978-1-59420-268-1.

Parsons, Russ. (2001). How to Read a French Fry. New York, NY. Houghton Mifflin. ISBN 0-395-96783-X

Ruhlman, Michael. (2007). The Elements of Cooking. New York, NY. Scribner. ISBN 978-0-7432-9978-7

Ruhlman, Michael. (1997). The Making of a Chef. New York, NY. Henry Holt & Co. ISBN 0-8050-6173-8

Ruhlman, Michael. (2000). The Soul of a Chef. New York, NY. Viking. ISBN 0-670-89155-x

Segnit, Niki. (2010). The Flavor Thesaurus. New York, NY. Bloomsbury. ISBN 978-1-59691-604-3

This, Herve. (2009). Building A Meal. New York, NY. Columbia University Press. ISBN 978-0-231-14466-7

This, Herve. (2007). Kitchen Mysteries. New York, NY. Columbia University Press. ISBN 978-0-231-14170-3

This, Herve. (2006). Molecular Gastronomy: Exploring the Science of Flavor. New York, NY. Columbia University Press. ISBN 978-0-231-13312-8

This, Herve. (2009). The Science of the Oven. New York, NY. Columbia University Press. ISBN 978-0-231-14706-4

This, Herve & Gagnaire, Pierre. (2008). Cooking, The Quintessential Art. Berkeley, CA. ISBN 978-0-520-26594-3