Listed below are the required textbooks for the 2019 competition.
Answers will be accepted from only the texts listed below:
- Culinary Arts Principles and Applications (3rd
Edition), by Chef Michael J. McGreal; published by American Technical
Publishers, ISBN 978-0826942579. Website: http://www.atplearning.com/product/1499/culinary-arts-principles-and-applications-3rd-edition.
Source for questions, all chapters excluding 2 and 21. Special thanks to American Technical Publishers for providing all registered team members with a copy.
- On Baking: A Textbook of Baking and Pastry Fundamentals
(3rd Edition), by Sarah R. Labensky, Eddy Van Damme, Priscilla A.
Martel; published by Prentice Hall, ISBN-10: 0-13-237456-0. Website: http://www.mypearsonstore.com/bookstore/on-baking-9780132374569.
Source for baking questions, all chapters.
- ServSafe Coursebook (7th Edition), National Restaurant Assoc. Educational Foundation; published by Prentice Hall, ISBN-10: 0134764234. Website: https://www.amazon.com/ServSafe-Coursebook-National-Restaurant-Associatio/dp/0134764234/americanculin-20. Source for sanitation questions, all chapters.
- Escoffier: The Complete Guide to the Art of Modern
Cookery, by Cracknell & Kaufmann, ISBN-10: 0-471-29016-5, all
classical cooking questions with information taken directly from the
following chapters: 1, 2, 3, 6 and 7. Website: http://www.amazon.com/exec/obidos/ASIN/0471290165/americanculin-20.