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Books

Listed below are the required textbooks for the 2012 competition. Answers will be accepted from only the texts listed below:

1. Culinary Arts Principles and Applications (2nd Edition), by Chef Michael J. McGreal; published by American Technical Publishers, ISBN 978-0-8269-4228-9. Website: http://www.go2atp.com/Culinary_Arts_Principles_and_A_P446.cfm. Source for cooking and nutrition questions.
   
   
2. On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition), by Sarah R. Labensky, Eddy Van Damme, Priscilla A. Martel; published by Prentice Hall, ISBN-10: 0-13-157923-1. Website: http://www.mypearsonstore.com/bookstore/product.asp?isbn=0131579231. Source for baking questions.
   
   
3. NRAEF, ServSafe Coursebook (text only, 5th Edition updated with 2009 FDA Food Code), National Restaurant Assoc. Educational Foundation; published by Prentice Hall, ISBN-10: 0135026520. Website: http://www.amazon.com/exec/obidos/ASIN/0135107326/americanculin-20. Source for sanitation questions.
   
   Please note that the 2009 FDA Food Code 5th edition supplement can be downloaded from the National Restaurant Association for free.
   
   
4. 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.
   
   
5. Culinary Math Principles and Applications (1st Edition), by Chef Michael J. McGreal and Linda J. Padilla; published by American Technical Publishers, ISBN: 978-0-8269-4211-1. Website: http://www.go2atp.com/Culinary_Math_Principles_and_A_P377C15.cfm. Source for all culinary math related questions.