Library Locations | Ask a Librarian | CCSF Home
The library has many class items on "Course Reserve" for a short checkout period (in support of homework completion), as well as items from the AS Bookloan Program. Use the OneSearch "Course Reserves" tab to see if the library has your textbook.
Search Eat Your Books by recipe to determine which Statler Library cookbook has your recipe!
Check out the digital library of West African and Nigeria cookbooks from 1828 to the present day, " documenting the culinary excellence of Africans and African-Americans." Curated by The Kitchen Butterfly
Email reference is available Monday through Friday during the Fall and Spring semesters. We try to respond within two days.
Chat with the library 24 hours a day, 7 days a week to meet with a librarian for in-depth help with your research.
In the CCSF Library buildings, books are organized by call number according to the Library of Congress classification system. This system groups items by subject and locates similar items on the shelf together. Below are some potential ranges in which you can find books related to your discipline.
Cooking
| Subject | Call Number Range |
|---|---|
| Nutrition | TX 345 |
| Food Handling | TX 533 |
| General Cookbooks | TX 645 - TX 840 |
| Cookbooks, alphabetical by state | TX 715 |
| Cookbooks, alphabetical by country | TX 716 - TX 724.5 |
Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist! A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. . Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development.
22 years of foolproof recipes from the hit TV show captured in one complete volume.
Highlights the history of African Americans within culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving.
Showcases delicious family recipes using favorite ingredients.
Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish. Straightforward and unintimidating,
Guides readers through the four stages of the AIP reintroduction protocol with 100 recipes and food lists.
Explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.
The Goode Guide to Wine is a book designed to provoke and inspire in equal measure, encouraging the reader to be critical and to see the world of wine through fresh eyes.
Kosher and halal markets have become global in scope and states,so what are the consequences of globalising kosher and halal markets?
Create your own collection of non-alcoholic, probiotic wonder drinks in your own kitchen! Kombucha is one of the most popular fermented probiotic health tonics on the market, promoting antioxidants and detoxifying properties.
Recipes such as meatloaf, pizza, and brownies that are clean paleo-compliant and free of ingredients that derail your health.
What does veganism have to do with wider struggles for social justice - feminism, LGBTQ+ politics, anti-racism, environmentalism? C. Lou Hamilton's compulsively readable book dives deep into the heart of these questions.
Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Cheese puffs. Coffee. Sunscreen. Vapes. what will kill you, what won't, and why-explained with high-octane hilarity. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves
What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Food Fights explores themes that define how we understand our food.
Uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world.
Cooking food is one activity that makes humanity unique. The book explores why both home cooks and professional chefs should apply cooking science to improve the nutritional quality and gastronomic delight of everyday eating.
There's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known. It is to these heartland specialties, from the heartwarming to the downright weird, that you will find in this book
100+ amazing recipes for this balanced, anti-inflammatory blend of the paleo and vegan diets.
Examines key challenges that arise in reducing food loss and waste throughout the supply chain and discusses potential ways to address these challenges.
A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. They invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food.
Prep ahead and save time all week long! With over 125 time-saving recipes, you can transform your schedule with make-ahead breakfasts, salads-on-the-go, and easy-to-fix charcuterie dinner boards!
Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
A blueprint for reclaiming control from corporations and brutal bottom lines, the author reconnects food with health, wellness, education, and rehabilitation in a way that serves people, not just budgets, and proves change is possible with commitment on all levels, from government right down to the person sorting the trash.
From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success.
A food memoir that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions what it means to belong and what does belonging in a new place look like in the foods carried over from the old country?
Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. Dylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade.
Searching for library resources goes better when you:
| How to Find Ebooks | How to Find Print Books |
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To find ebooks:
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To find print books:
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On the left side of the screen find the Filter My Results options--Check "Available Online" under "Availability" and "Books" under "Resource Type." 
On the left side of the screen find the Filter My Results options--Check "Available on Campus" under "Availability" and "Books" under "Resource Type."