The Salt Lake Community College libraries have books in both physical and electronic formats available for use. Titles are selected by a team of trained staff and librarians based on curricular needs. Physical books are available at each of the four branches of the SLCC libraries. Books located at another branch can be placed on hold for pickup or to be sent to another SLCC library for convenience.
For detailed instructions on finding a book in the SLCC libraries, click here
Electronic books (eBooks) can be accessed anywhere with internet accessibility. Some titles also allow you to check them out for offline access as well.
For information about circulation policies click here.
by Greg Malouf, Lucy Malouf, Ebrahim Khadem Bayat, and Mark Roper
Call number: Available in ProQuest eBook Central
Summary: New edition. Greg and Lucy Malouf explore one of the world's earliest and greatest empires. Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine.
by Malinda Russell
Call number: Available in ProQuest eBook Central
Summary: Originally published in 1866, A domestic cook book is the oldest known published cook book by an African-American Woman.Born in Tennessee, and descended from Virginia freemen, Russell decided to move to Liberia at the age of 19. When her money for the trip was stolen, she was stranded in Lynchburg, Virginia, and began working as a cook and companion, traveling with women as a nurse. After living in Lynchburg for only four years, Russell's husband died and she moved with her son to Tennessee where she kept a boarding house and then went on to run a pastry shop. After a second dramatic robbery in 1864, Russell moved to Paw Paw, Michigan, because she had heard it was the "garden of the west" and published a cookbook "with the intention of benefiting the public" as well as supporting herself. A Domestic Cook Book contains 260 recipes and household tips that draw from Malinda Russell's twenty years of experience cooking in Southern kitchens, her boarding house, and her pastry shop, and showcase her skills as a pastry chef.
by Bobby Shaw
Call number: Miller library HD57.7 .S53 2020
Summary: Cutting Onions shares restaurant executive Bobby Shaw's journey from starting out as an hourly employee at McDonald's to becoming a senior executive in the restaurant industry, what he learned along the way, and how it changed the course of his life and countless others. The importance of culture is referenced by many leaders trying to build an organization, but it isn't always reflected in the day-to-day actions of that organization. This leadership guide chronicles the journey of one leader through one of the most challenging and rewarding industries, eventually inspiring hundreds of other leaders along the way to do more than they ever thought possible. Bobby dives into the challenges he overcame and how, along the way, he learned the importance of building a strong culture in which people wanted more for each other than they wanted for themselves.
Edited by Richard W. Hartel, Christina P. Klawitter and Abigail Thiel
Call number: Redwood library TP370.5 .C37 2008
Summary: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go.
by Alan Philips
Call number: Miller library TX911 .P495 2020
Summary: A guide to starting a food truck business features information and advice on the industry, menu trends, creating a business plan, advertising techniques, hiring the best employees, health and safety issues, and building clientele.
By William A. Masters and Amelia B. Finaret
Call number: Available in ProQuest eBook Central
Summary: Food Economics provides a unified introduction to the economics of agricultural production, business decisions, consumer behavior, and the government policies that shape our food system.
This open access textbook begins with economic principles derived using graphical techniques to explain and predict observed prices, quantities, and other outcomes as a result of individual choices influenced by market structure and public policies. The second half of the book explores available data globally and for the US, covering a wide range of questions in agriculture and economic development, food marketing, and consumption.
Edited by Ricardo Bonacho, Mariana Eidler, Sonia Massari, Maria José Pires
Call number: Available in ProQuest eBook Central
Summary: Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.
