Use the library catalog to find print books and ebooks. The SAILS Library Catalog allows BCC students to request books (as well as DVDs, music CDs, and audiobooks) by clicking "Place Hold" located to the right of the catalog description of the item. You will need to activate your BCC Campus Card with the library to place holds and borrow items from a BCC library.
Our ebrary database contains approximately 27,000+ ebooks in a wide variety of subject areas specifically geared to undergraduate college students. There are numerous ebooks in culinary arts that you can access using our online catalog, as each title in ebrary has it's own individual catalog record accessble by keyword, author, title or subject search. You can also access books in ebrary by going directly to the ebrary database using our "Find articles" link under "Library Services" and then selecting ebrary from the A-Z title listing of our databases.
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Search the Catalog for books/e-books on culinary arts
After you had done the above search for books under the keyword pastry arts you may want to limit the results to just books (print books) located at one of the BCC libraries, as this results list is for all the libraries in teh SAILS network. If you want to limit to just books at the BCC Fall River Library, for example, click on more, then BristolCC-Fall River as noted below. The resulting list of books will not only be those at that location. E-books can be accessed at any campus. They can also be accessed remotely by inputting the barcode number on the back of your BCC Campus Card ID when prompted.
When a book gets cataloged (added to a library collection), either one or more subject headings are assigned to it. The BCC Libraries, as well as other college and university libraries, use the Library of Congress subject headings. Below are a few subject headings that you might want to try (click on the subject heading) to access even more resources:
From the creators of the best-selling "On Cooking, 4/e" comes the new edition of "On Baking--"the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market--emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers' creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques.