Reference sources are a good place to start your research. You will find reference sources in the print reference collection, e-books and electronic databases.
The Oxford Companion to Food
The Chef's Companion 3rd Edition
Larousse Gastronomique
The Oxford Encyclopedia of Food and Drink in America
The SAGE Encyclopedia of Food Issues by Use the MCC Library Catalog to find out what physical and electronic resources the Library has available. Enter your search below to get started!
The Fundamental Techniques of Classic Pastry Arts by 
The Oxford Companion to Sugar and Sweets by 
Nutrition for Foodservice and Culinary Professionals by 
So You Want to Be a Chef? by 
Design and Equipment for Restaurants and Foodservice by 
Sustainability in the Hospitality Industry by 
