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Cooking Resources

In The Library

The LaSalle College Vancouver Library uses Library of Congress classification call numbers to organize the print and non-fiction media collection*. Culinary books are generally found in the call number ranges as follows:

GT 2850-2960   Eating & drinking customs, Food history
HD   Business planning, Leadership, Management, Organization, Small business, Strategic planning
HF   Accounting, Business communication, Customer services, Personnel management
KF   Hospitality industry - Law and legislation, Restaurants - Law and legislation
NA 7855 & NK2195   Restaurants - Decoration (interior design)
RA, RC, and RM   Health, Nutrition, Diets (e.g. For diabetes, dairy-free, weight reducing, etc), Low-fat & low-cholesterol recipes, Medicinal herbs
SB 351   Herbs
SF 271   Cheese
TP   Beverages (as drinks): alcoholic and non-alcoholic
TX 341-658   Cooking technique, Nutrition, History of Food, Food Supply, Cookery - kitchen equipment & supplies
TX 681-691   Cooking processes (boiling, braising, frying, etc.)
TX 703-725   Cookbooks (by country/region, e.g. American, European, French, Asian, etc.)
TX 726-740   Special meals or fare (e.g. Breakfasts, buffets, holiday fare), miscellaneous recipes (canapes, hors d'oeuvres/appetizers, salads)
TX 743-759   Animal foods, (eggs, fish & seafood, meats) soups and dairy products
TX 761-799   Baking / confectionary (e.g. Dessert, bread, cakes, pastry, sugar art)
TX 801-809   Vegetables & cereals
TX 811-814   Fruits, nuts, and other (e.g. Flowers, tofu)
TX 815-840   Beverages (in cookery), condiments, other special varieties of cookery (e.g. quantity cooking, vegetarian, sandwiches)
TX 841-985   Hospitality industry: hotels & restaurants, Dining room & food service (including finance, inventory, management, menus, personnel, planning, prices, purchasing, safety, sanitation, table & wine service)


*Documentary films and TV series are organized alphabetically by title



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