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Culinary Basic Skills--Lexington: Home

Students in the Basic Culinary Skills class can find flash cards, books, and other recommended resources about culinary terms, knife skills, meat cuts, and sauces.

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Choose one of the tabs above to find library information, links, and videos about your topic. See below for general research links.

Library Catalog and Databases

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Search for the full text of journals at Sullivan.
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A to Z Databases List
Use library databases to find scholarly journal articles and other resources.

New Books

Anthony Bourdain: the last interview and other conversations
Call Number: 641.5092 B768a
Publication Date: 2019
Cook, Taste, Learn : how the evolution of science transformed the art of cooking by Guy Crosby
Call Number: 641.013 C949c
Publication Date: 2019
Famous Kentucky Flavors: exploring the Commonwealth's greatest cuisines by Cameron M. Ludwick
Call Number: 641.5976 L948f
Publication Date: 2019
Which Fork Do I Use with My Bourbon? : setting the table for tastings, food pairings, dinners, and cocktail parties by Peggy Noe Stevens
Call Number: 641.252 S845w
Publication Date: 2020

Contact the Library

Website of Interest

What America Ate
Interactive website and online archive about food in the Great Depression, funded by the National Endowment for the Humanities (description from website).

Last Updated: Mar 18, 2022 4:37 PM
URL: https://libguides.sullivan.edu/basics
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Subjects: Hospitality Studies

Tags: culinary flash cards, knife skills, meat cuts, sauces