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Culinary Arts: Hot Topics

Library and web resources for culinary and baking students.

About this page

This page contains information on reoccurring culinary research questions.

Need help?

If you're not sure what you need, or how to begin, come in to the RTC Library, call us at (425) 235-2331, or email us at We'll be glad to help.

Current hot topics:

Cooks Biographies

Websites has links to web pages, a recipe database, and biographies of 100 famous chefs.

Finding Articles
Try ProQuest for chef profiles published in magazines and papers.  For help with searching ProQuest, try the Articles tab above, visit the library and ask at the counter for help, or call us at (425) 235-2331.  Additionally, more articles, eBooks, and encyclopedias, are available through our Online Databases page.

Finding Books
Below are just a sampling of Renton Technical College library materials containing cooks biographies.  To see more information about a book copy the title into this OneSearch box 



Henderson, J. (2007). Cooked: From the streets to the stove, from cocaine to foie gras. New York: William Morrow.
364.177092 HENDERS 2007

Fisher, MFK. (1988). How to cook a wolf. New York: North Point Press.
641.013 FISHER 1988

Finigan, R. (2006). Corks & Forks: Thirty years of wine and food. Emeryville, CA: Shoemaker & Hoard.
641.013 FINIGAN 2006.

Mannke, J. and J. DeMers. (2007). Wanderlust:The life of a globetrotting chef. Houston, TX : Bistro Le Cep.
641.30092 FERRARY 2006

Ferrary, J. (2004). Out of the kitchen. McKinleyville, CA: John Daniels
641.30092 FERRARY 2004

Fisher. M.F.K. (2010). With bold knife and fork. Berkeley, CA: Counterpoint.
641.5 FISHER 2010

Bourdain, A. (2000). Kitchen confidential :adventures in the culinary underbelly. New York: Bloomsbury.
641.5092 BOURDAI 2000

Brandon, R. (2004). The people's chef: The Culinary Revolutions of Alexis Soyer. New York: Walker.
641.5092 BRANDON 2004

Hamilton, D. and P. Kuh, Eds. (2007). Chef's story: 27 chefs talk about what got them into the kitchen. New York: Harper Collins.
641.5092 CHEFS 2007

Claiborne, C. (1982). Craig Claiborne's A feast made for laughter. Garden City, N.Y.: Doubleday.
641.5092 CLAIBO 1982

Clark, R. (1993). James Beard : a biography. New York: HarperCollins.
641.5092 CLARK 1993

Clark, R. (1996). The solace of food:a life of James Beard. South Royalton, Vt.: Steerforth Press.
641.5092 CLARK 1996

Clark, Gillian. (2007). Out of the frying pan: A chef's memoir of hot kitchens, single motherhood, and the family meal. New York: St. Martin's Press.
641.5092 CLARK 2007

Davis, D. (1999). If you can stand the heat : tales from chefs & Restaurateurs. New York: Penguin Books.
641.5092 DAVIS-D 1999

Fitch, N. R. (1997) Appetite for life: the biography of Julia Child. New York: Doubleday.
641.5092 FITCH 1997

Geraci, V.W. (2001). Icons of American Cooking. Santa Barbara, CA: Greenwood.
641.5092 ICONS 2011a

Allen, Carol. Leah Chase: Listen, I say like this. Gretna, LA: Pelican Publishing.
641.5092 ALLEN 2002

Bourdain, A. (2010). Medium raw: A bloody valentine to the world of food and the people who cook. New York: Harper Collins.
641.5092 BOURDAI 2010

Samuels, M. (2013). Yes, Chef. New York: Random House.
641.5092 SAMUELS 2013

Hamilton, Gabrielle. (2012). Blood, bones, and butter: The inadvertant education of a reluctant chef. New York: Random House.
641.5095 HAMILTO 2012

Jones, E. (1992). Epicurean delight : the life and times of James Beard. New York:Simon & Schuster.
641.5092 JONES 1992

Jones, J. (2007). The tenth muse: My life in food. New York: Alfred A. Knopf.
641.5092 JONES 2007

Lee, S. (2007). Made from Scratch. Des Moines, IA: Meredith.
641.5092 LEE-S 2007

Levicky, Pierre. (2008). Cooking Life: The Story of Pierre Victoire. Central Milton Keynes, UK: AuthorHouse.
641.5092 LEVICKY 2008

Liebrandt, Paul & A. Friedman. (2013). To the Bone. New York: Clarkson Potter.
641.5092 LIEBRAN 2013

McGrady, D. Eating royally: Recipes and remembrances from a palace kitchen. (2007). Nashville, TN: Thomas Nelson.
641.5092 MCGRADY 2007

McNamee, T. (2007). Alice Waters and Chez Panisse. New York: Penguin.
641.5092 MCNAMEE 2007

Moore, J. (1997). Never eat your heart out. New York: Farrar, Straus & Giroux.
641.5092 MOORE 1997

Newkey-Burden, C. (2009). Heston Blumenthal: The biography of the world's most brilliant master chef. London: John Blake.
641.5092 NEWKEY 2009

Olney, R. (2005). Reflexions. New York: Brick Tower Press.
641.5092 OLNEY 2005

Pender, Jesse. (2007). From a cat house to the White House: The story of an

African-American chef. Baltimore, MD: PublishAmerica.
641.5092 PENDER 2007

Ramsey, G. ( 2007). Roasting in Hell's Kitchen: Temper tantrums, F words,
and the pursuit of perfection. New York: Harper.
641.5092 RAMSAY 2007

Ruhlman, M. (1997). The making of a chef : mastering heat at the Culinary
Institute of America. New York: Henry Holt.
641.5092 RUHLMAN 1997

Ruhlman, M. (2000). The soul of a chef: the journey toward perfection. New York: Viking.
641.5092 RUHLMAN 2000

Sanger, M.B. (1976). Escoffier: Master chef. New York: Farrar Straus Giroux.
641.5092 SANGER 1976

Simpson, N. (2006). Gordon Ramsay: The biography. London: John Blake.
641.5092 SIMPSON 2006

Smith, G. (2006). Jamie Oliver: Turning up the heat: A biography. London:
Andre Deutsch.
641.5092 SMITH 2006

Smith, G. (2008). The Jamie Oliver Effect. London: Andre Deutsch.
641.5092 SMITH 2008

Tower, J. (2004). California dish. New York: Free Press.
641.5092 TOWER 2004

Turner, M. T. (2004). Emeril: Inside the amazing success of today's most
popular chef. Hoboken, NJ: Wiley.
641.5092 TURNER 2004

Von Bremzen, A. (2013). Mastering the art of Soviet cooking: A memoir of food and longing. New York: Crown.
641.5092 VONBREM 2013.

Weaver, Jim. (2012). Locavore adventures: One chef's slow food journey. New Brunswick, NJ: Rivergate.
641.5092 WEAVER 2012

White, M. P. & J. Stein. (2007). The devil in the kitchen: Sex, pain, madness, and the making of a great chef. New York: Bloomsbury.
641.5092 WHITE 2007

Clayton, B. (1993). Bernard Clayton's cooking across America : cooking
with more than 100 of North America's best cooks and 250 of
their favorite recipes. New York: Simon & Schuster.
641.509227 CLAYTON 1993

Baker-Clark, C.A. (2006). Profiles from the kitchen: What great cooks have taught us about ourselves and our food. Lexington, KY: University Press of Kentucky.
641.5092273 Baker-C 2006.

Mendelson, A. (1996). Stand facing the stove : the story of the women who gave America the Joy of cooking. New York: H. Holt.
641.5092273 MENDEL 1996

Irvine, R. (2007). Mission, cook! New York:Harper Collins.
641.59 IRVINE 2007

Winter, James & J. Bulmer. (2010). Chef!: 20 great British chefs, 100 great British recipes. Bath (UK): Absolute Press.
641.5941 WINTER 2010

Beck, S. & Patterson, S. (1993). Food and friends: Recipes and memories from Simca's Cuisine. New York: Penguin.
641.5944092 BECK-S 1993

LaFemina, J. (2006). A man & his meatballs: The hilarious but true story of a self-taught chef and restaurateur. New York: Harper Collins.
641.5945 LAFEMIN 2006.

Lin-Liu, J. (2008). Serve the people: A stir-fried journey through China. Orlando, FL: Harcourt.
641.5951095 Lin-Liu 2008

Choi, R. (2013). L.A. son: My life, my city, my food. New York: Ecco.
641.59519 CHOI-R 2013

Child, J. & Barr, N.V. (1995). In Julia's kitchen with master chefs. New York: Knopf.
641.5973 CHILD 1995i

Ferran: The inside story of El Bulli and the man who reinvented food. (2012). New York: Gotham.
647.95092 FERRAN 2011

Eddie Huang: Fresh off the boat. (2013). New York: Spiegel & Grau.
647.95092 HUANG 2013