More New Books: Ethnic Food

We have more new books for Culinary Arts students - or anybody who is looking for some recipes, looking to improve their kitchen skills, or just looking for some pictures of food to salivate over (don't drool into our new books!). All these books are kept at the Fond du Lac campus library.

Taiwanese food is a balance of flavors say Jade and Muriel Chen, proprietors of a restaurant and authors of
Blue-Eye Dragon: Taiwanese Cooking.


Call number: TX 724.5 .A1 .C54 2008



There's a lot of good food on the multi-cultural island of Singapore. Now we have a book that brings you their beloved local classics as well as less common, but equally delightful, dishes. Singapore Cooking: Fabulous Recipes from Asia's Food Capital by Terry Tan and Christopher Tan boasts well-written and easy-to-follow recipes.

Call number TX 724.5 .S55 T36 2009



One of a small handful of restaurants to get the highest rating from AAA and Mobil, the Kai Restaurant on the outskirts of Phoenix, Arizona is redefining Native American cuisine. Two of Kai's top chefs put their recipes into The New Native American Cuisine by Marian Betancourt.

Call number: E 98 .F7 B54 2009



Make It Moroccan: Modern Cuisine from the Place Where the Sun Sets is one of those food books from which you can learn a lot about a country. The author, Hassan M'Souli has owned and operated three restaurants specializing in Moroccan cuisine.

Call number: TX 725 .M8 M759 2008