Houston Culinary School Library Resources - The Art Institute of Houston

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The Library: Culinary and Restaurant & Catering Management

Culinary Arts and Restaurant & Catering Management Pathfinder
Pathfinders are designed to help you get started doing research on a particular topic. For further assistance please consult the staff in The Library.

Books
Books of interest to majors in the School of Culinary Arts may be found in the following locations in The Library.

P418-TP577	Wine, beer, and spirits
TX349-TX907	Nutrition, cookbooks, hospitality industry
NC1002.M4	Menu design
NA7800-7858 & NK2155	Hotel and restaurant interior design

Periodicals

Bon Appetit
Cook's Illustrated
Food and Wine
Gourmet
My Table
Nutrition Action Newsletter

Chocolatier
Food Arts
National Culinary Review
Pastry Art & Design
Wine Spectator
Cooking Light

Fine Cooking
Gastronomica
Nation's Restaurant Review
Premiere Hotels and Resorts
Saveur

Databases Searching
You can locate journal articles using either SIRS or WilsonWeb, two searchable databases containing thousands of articles on many subjects. You may connect to these databases from The Library.

Web sites
The librarians often recommend students of the School of Culinary Arts visit the following Web sites for information:

ESRI Business Information Solutions
(Click on free samples for demographic information)
Food Navigator
Global Gastronomer Cuisines of the World

Foodboss
Food Network Homepage
National Restaurant Association

Videos and DVDs
The Library has an extensive video and DVD collection to support the curricula at The Art Institute of Houston. You may search for videos and DVDs by using the Athena online catalog, just as you would search for books. They do not circulate, but may be viewed in the Resource Center. Please request a video or DVD from the staff member at the information desk.

From the Educational Foundation and National Restaurant Association
Introduction to Food Safety
Preparation, Cooking and Service
Wine: From Vine to Glass, Serving People

Ai Pro Series
Basics of Culinary
Cajun & Creole Cooking (Parts 1 & 2)
Fundamentals of Baking & Pastry (3 vols)
Onions
Sandwiches: Diner, Tea and CanapÈ and Scandinavian
Vegetable Art
Poaching and Steaming

Miscellaneous
Resolving Conflict [Foodservice Leadership series]
Basic Sauces and Dishes [Techniques of Healthy Cooking]
Chocolate Passion
Great Chefs ? Great Cities
Oriental Obsessions

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