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Baking & Pastry Arts Program: Welcome!

How to use this Guide

Welcome to the Baking & Pastry Arts Libguide! This subject guide is designed to give you easy access to the fundamental resources for your classes. Within this guide, you will find web resources and research tools that will assist you with your studies and professional development. So don't wait until the last minute to get ahead of your academic goals, begin navigating with ease through this virtual guide with essential baking & pastry components! 

 

 

 

"Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting... it means that you are to be perfectly and always ladies — loaf givers.”― John Ruskin as quoted in the Boston Cooking School Cookbook 1918

Researching Baking and Pastry in Ebsco Discovery Services (EDS)

Recommended Databases

Access library resources from off-campus with your Student I.D. number. Your Student I.D. number is your library card number. 

If you are on campus, just click any database below for access. 

The following databases focus specifically on baking and pastry arts or different aspects of the industry.

Credo reference is a general reference site that covers some quite good food reference books. it's a good place to start if you are dealing with an unfamiliar item.

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Sizzle: The American Culinary Federation Quarterly for Students of Cooking and Dessert Professional

Sizzle: The American Culinary Federation quarterly for students of cooking is the only magazine in the United States exclusively targeting culinary, baking and pastry students.Sizzle’s editorial includes articles on emerging job markets, mentoring, continuing education, culinary trends and product application, as well as scholarship information and culinary/pastry techniques.Sizzle is a free digital quarterly publication of the American Culinary Federation.

Read the latest issue and subscribe for free. More

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DessertProfessional.com Magazine, formerly Dessert Professional Magazine, is a bi-monthly trade magazine targeted to professionals in the dessert industry, including pastry chefs, chocolatiers, cake and sugar artists, bakers, and educators with distribution in North America and France.

They offer quite a lot of free online content on their site or you amy subscribe individually.

Director of Library Services

Anthony Viola's picture
Anthony Viola
Contact:
Anthony.Viola@newbury.edu
(617) 730-7255