COOKERY Scope Note Library of Congress Subject Headings

COOKERY

Scope Note
This guide is designed to assist Nestlé Library users in finding information on cookery. It is not exhaustive. If the
resources presented in this guide do not answer your questions, please consult with a staff member at the Nestlé
Library Reference Desk. All print resources listed within this guide are located in the Nestlé Library Reference
Desk. All print resources listed within this guide are located in the Nestlé Library unless otherwise noted.

Library of Congress Subject Headings
Library of Congress Subject Headings are standardized words or phrases used to group materials on the same
topic. They can be used in subject searches in the library catalog, and you will see them in the “Long View.” The
following headings are the most useful ones for searches on the lodging industry. At the end of the headings, you
might find subheadings like Encyclopedias, Dictionaries, Bibliography, Databases, Directories, Biography,
Statistics, Maps, and Periodicals, depending on the source.

General Headings:
Cookery (general cookbooks)
Cookery, Mexican (cookbooks by country)
Cookery--Texas (cookbooks by state)
Cookery (tofu) (cookbooks by food type)
Menus
Dinners and dining

Browsing Areas/Call Numbers

General cookbooks TX600s

Alphabetical by state (U.S.) TX715s

Alphabetical by country TX716-TX724.5

Food type, holiday cookery TX725-TX759

Quantity and professional TX820s

Vegetarian TX837s

Dictionaries and Encyclopedias
• The Bakers’ Dictionary / compiled by Albert R. Daniel. London : Applied Science Publishers, 1971.

(Reference TX763 .D27 1971).
Although old, it’s still one of our most respected culinary dictionaries.

• Charmaine Solomon's Encyclopedia of Asian Food / with Nina Solomon. Boston, Mass. : Periplus Editions,
1998. (Reference TX724.5 .A1 S567x 1998).
Includes recipes; tips for buying, preparing and storing ingredients; and explanations of Asian cooking
methods.

• The Cheese Bible : The Definitive Sourcebook, with over 1,000 illustrations. Christian Teubner, Heinrich Mair-
Waldburg, and Friedrich-Wilhelm Ehlert. New York : Penguin Studio, 1998. (Reference TX759.5 .C48 T48x
1998 ).
Chronicles the history of cheese. Explains how cheese is made. Describes the origin, quality and FDB
percentage (percent fat on a dry basis) of cheese varieties from every region of the world. Includes
recipes.

• The Chile Pepper Encyclopedia : Everything You'll EverNeed to Know about Hot Peppers with More than 100
Recipes / Dave DeWitt. New York : William Morrow, c1999. (Reference TX803 .P46 D47x 1999).

• Complete Book of Herbs: Cook's Encyclopedia of Herbs / Andi Clevely and Katherine Richmond. New York,
N.Y. : Lorenz, c2000. (Reference TX819 .H4 C56 2000).

• The Cook's Guide to Asian Ingredients : a Fully Illustrated Encyclopedia of the Far Eastern Kitchen / Sallie
Morris & Deh-Ta Hsiung. London : Southwater ; New York, N.Y. : Reference TX724.5 .A1 M67 2000).

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• The Dictionary of Italian Food and Drink : an A-to-Z Guide with 2,300 Authentic Definitions and 50 Classic
Recipes / John Mariani. New York : Broadway Books, 1998. (Reference TX349 .M265x 1998).

• The Encyclopedia of American Food & Drink / John F. Mariani. New York : Lebhar-Friedman Books, c1999.
(Reference TX349 .M266x 1999).

• The Encyclopedia of Chinese Cooking / Kenneth Lo : New York : Bristol Park Books, 1992, c 1979. (Location:
Kroch Library Asia. (TX724.5 .C5 L595 1992).

• The Encyclopedia of Herbs, Spices, and Flavorings / Author/Creator: Keville, Kathi. (Reference TX406 .E54
1992).

• Foods and Food Production Encyclopedia / Douglas M. Considine, editor-in-chief ; Glenn D. Considine,
managing editor. New York : Van Nostrand Reinhold, c1982. (Reference TX349 .F68).

• Foods & Nutrition Encyclopedia / Audrey H. Ensminger ... [et al.]. Boca Raton : CRC Press, 1994. (Reference
TX349 .F585 1994).

• Hering's Dictionary of Classical and Modern Cookery : and Practical Reference Manual for the Hotel,
Restaurant and Catering Trade : Brief Recipes, ProfessionalKknowledge Concerning Wine, Cocktails and
Other Drinks, Menu Knowledge and Table Service : vocabulary in English, French, German,Italian and
Spanish. Rotherham, U.K. : Virtue, c1994. (Reference TX349 .H353x 1994).

• The Illustrated Herb Encyclopedia : a Complete Culinary, Cosmetic, Medicinal, and Ornamental Guide to
Herbs / by Kathi Keville ; illustrations by Roman Szolkowski. : London [England] : Grange, c1991. (Location:
Mann Library SB351 .H5 K43 1991).

• International Dictionary of Food & Cooking : Ingredients, Additives, Techniques, Equipment, Menu Terms,
Catering Terms, Food Science and Outline Domestic and Production Recipes / compiled by Charles G.
Sinclair. Teddington : Peter Collin, 1998. (Reference TX349 .I58 1998).

• Larousse Gastronomique : the New American Edition of the World's Greatest Culinary Encyclopedia / edited
by Jenifer Harvey Lang. New York : Crown Publishers, 1988. (Reference TX349 .M613 1988).

• Spice Ingredients Cookbook : The Cook's Encyclopedia of Spices / Sallie Morris, Lesley Mackley. New York,
N.Y. : Lorenz, c2000. (Reference TX819 .A1 M67 2000).

• The Vegetable Bible : The Definitive Sourcebook, with over 1,000 illustrations. Christian Teubner, Hans-
Georg Levin, Elisabeth Lange, and Andreas Miessmer. New York, N.Y. : Penguin Studio, 1998. (Reference
TX801 .T4913x 1998).
Classifies culinary vegetables by botanical family and region of origin. Describes the culinary qualities of
each vegetable. Includes recipes.

• The Visual Food Encyclopedia. New York : Macmillan, c1996. (Reference TX349 .E48x 1996).
Describes the cultivation history and culinary qualities of hundreds of vegetables and fruits. Provides
finely detailed drawings of each item. Includes buying, serving, storing and preparation tips.

• Webster's New World Dictionary of Culinary Arts / [compiled by] Steven Labensky, Gaye G. Ingram, Sarah R.
Labensky ; illustrations by William E. Ingram. Upper Saddle River, NJ : Prentice Hall, c2001 (TX349 .L33x
2000).

Directories
• Ethnic Cookbooks and Food Marketplace : a Complete Bibliographic Guide & Directory to Armenian, Iranian,

Afghan, Middle Eastern, North African, and Greek Foods in the U.S.A. & Canada / Hamo B. Vassilian, editor.
Glendale, Calif. : Armenian Reference Books, 1991. (TX725 .M628 E84 1991).

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• The Food Professional's Guide : the James Beard Foundation Directory of People, Products, and Services /
compiled by Irena Chalmers. New York : American Showcase : Wiley, c1990 (TX650 .C43 1990).

• The Good Cook's Guide to Working Worldwide / Katherine Parry with Victoria Pybus. Published: Oxford :
Vacation Work, 1999. (TX661 .P37 1999).
Identifies employment opportunities for cooks and chefs. Provides directories of cookery schools in
Britain, Ireland and North America; major international employers for culinary professionals; and important
culinary employers by country.

• Resource Guide for Food Writers / Gary Allen. : New York : Routledge, 1999. (TX644 .A45x 1999).
Provides directories media that can be of assistance to food writers. Media include: libraries; periodicals;
booksellers; culinary organizations; culinary historical societies; electronic resources; and more.

Manuals
• Introductory Foods : a Laboratory Manual of Food Preparation and Evaluation / prepared by Mary L. Morr,

Theodore F. Irmiter. Englewood Cliffs, N.J. : Merrill, c1995. (TX663 .M67 1995).

• Laboratory Manual for Culinary Theory and Practice / Therese A. O'Connor ... [et al.]. Needham Heights, MA :
Simon & Schuster Custom Publishing, c1995. (TX663 .O26 L3 1995).

Periodicals
Below is a selective list of the major cookery trade magazines. For an exhaustive list of periodicals, please use
the library catalog or consult a reference staff member. (Tip: use “periodicals” as a subject keyword search term.)
The library catalog will also link to the location of any available electronic full text (e.g., ProQuest Direct
(ABI/Inform), Business Source Premier, or ScienceDirect).

Art Culinaire TX1 A7
Bon Appetit TX633 B65
Chef TX1 C88
Cooking for Profit TX901 C65
Cooking Light TX715 C785
Cuisine & Vins de France TX719 C81
Culinary Trends TX901 C96
Food and Wine TX341 I58
Food Arts TX945 F63
Gourmet TX901 G71
NASFT Showcase HD9001 N24
National Culinary Review TX1 N38
Restaurant Hospitality TX901 R42
Restaurants & Institutions TX901 I57
Saveur TX631 S253
Vegetarian Journal TX837 V43
Vegetarian Times TX392 A46
Waitrose Food Illustrated TX1 W35

Electronic Indexes and Full-Text Databases
The databases listed below are useful to find articles, news, and reports about cookery. Access is restricted to the
Cornell community. If accessing from off campus, please configure your computer according to the instructions on
the Library Gateway Help website. All resources are available through Cornell University Library Gateway
website’s “Find Databases” link, unless otherwise noted.

• Business Source Premier (full-text)
Full-text database covering business, management, economics, finance, banking and accounting.
Provides both trade journal and scholarly journal articles. Includes Harvard Business Review and other
major business journals. Will soon include the former Hospitality Database.

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• Hospitality & Tourism Index (full text)
Bibliographic database providing access to scholarly research and industry news relating to all areas of
hospitality and tourism.

• ProQuest Direct (ABI/Inform) (full-text)
An extensive international business and management database, containing bibliographic citations,
abstracts, and full text from trade and scholarly articles. Includes the Cornell Hotel and Restaurant
Administration Quarterly and other major business journals.

Web Resources
• Arielle’s Recipe Archives

A large index sorted into over 60 categories and selected from the Usenet newsgroup rec.food.recipes. A
good place to find versions of common home recipes.

• Epicurious: Recipe File
A searchable and browsable database of more than 10,000 recipes from past issues of Bon Appetit and
Gourmet magazines. The enhanced search allows searches by cuisine, special needs, main ingredients,
and meal or dish categories.

• Helen’s British Cooking Site: Recipe Book
A substantial selection of British recipes, organized into categories. Preserves and vegetarian dishes
included.

• Recipe Source
Formally SOAR (Searchable Online Archive of Recipes), over 70,000 recipes indexed, with basic and
advanced search forms.

• YumYum.Com
Over 20,000 recipes that can be searched or browsed by category or keyword.

Associations
International Association of Culinary Professionals
304 West Liberty Street, Suite 201
Louisville, KY 40202
Phone (502) 581-9786
Fax: (502) 589-3602
Email: [email protected]
Website: http://www.iacp.com/

For additional association information, consult the Associations Unlimited database or the Encyclopedia of
Associations (Reference. HS17 G32).

Prepared by Jeff Shampnois
December 2003
Nestlé Library
School of Hotel Administration
Cornell University

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