Culinary Arts Collection

Looking to broaden your culinary knowledge?  Checkout the Culinary Arts Collection! Brought to you by the Massachusetts Board of Library Commissioners, this database contains articles from over 250 major cooking and nutrition magazines.  You'll find thousands of recipes and articles on cooking, nutrition, restaurant reviews and industry information. Search articles from popular magazines such as Prevention, Bon Appetit, Mother Earth News, Environmental Nutrition, and more.  You can easily print, save, share and download articles. Click here to access it with your library card!

Search for these magazine titles on some popular topics:

For articles on food and the environment check out Mother News & Environmental Nutrition

Environmental magazine featuring activities and ideas which are based on self-sufficiency.

An independent consumer newsletter offering practical guidance on food and nutrition, including food safety, nutritional supplements,recent research findings, and nutrition comparison charts that identify best buys for shoppers among brand-name foods.

For articles on Health and Nutrition check out Prevention & Health Science Journal

A consumer magazine featuring new developments in nutrition, preventive medicine, fitness, natural living and drugless therapies.

Health Science Journal focuses on healthful living and wellness. Articles cover health issues, nutrition, and physical fitness, and address such topics as the benefits of a plant-based diet, exercise and rest, a healthy environment & psychological well-being. (official publication of the National Health Association)

Want to learn about food sustainability and climate change?   Check out this recent article from Grocer Magazine:

Why the world's rarest foods are vanishing and how we can bring them back

Need some new cooking ideas?  Check out these recipes for meatless tacos from Vegan Journal:

Sushi Tacos 

Wasabi-Avocado Aioli:

1 medium avocado, pitted and peeled

2 Tablespoons rice vinegar

1-2 teaspoons wasabi paste, to taste

1 clove garlic

Salt, to taste, optional

Prepare the Wasabi-Avocado Aioli so it's ready for dipping when you are. Place the ingredients in a blender or food processor. Puree on high speed, pausing as needed to scrape the sides of the container, until completely smooth. Add more wasabi to taste, if needed, and adjust the consistency with a splash of water if you'd like it a bit thinner. Store in an airtight container in the fridge until ready to serve. It will keep for about three days if prepared in advance, but be

aware that it will turn brown over time. 

Sushi Fillings and Nori Shell:

1 cup cooked and cooled sushi rice

1 teaspoon rice vinegar

Salt, to taste, optional

One 0.35 ounce package roasted nori snacks

(15-20 rectangle sheets)

1/2 cup shredded carrots

1/2 cup shelled edamame

1/2 seedless English cucumber, thinly sliced

1 scallion, thinly sliced

1/2 teaspoon toasted sesame seeds

In a small bowl combine the rice, vinegar, and salt. Press about 1 heaping Tablespoon in an even layer across the surface of one sheet of nori. Gently fold in half and fill with a small amount of the shredded carrots, edamame, and cucumbers. Finish with a pinch of sliced scallion and sesame seeds. Serve with Wasabi-Avocado Aioli.

Total calories per entree serving: 285

Carbohydrates: 15 grams

Sodium: 188 milligrams

Fat: 15 grams

Protein: 6 grams

Fiber: 9 grams

To access: 

• Go to www.worcpublib.org
• Go to the Resources tab and click on Online Databases under the Research column
• Select Gale OneFile: Culinary Arts / Home (for remote access)
• Enter your library card and PIN
• You can search by subject or publication title