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About Books and eBooks
We have a large collection of both physical books and eBooks available to staff and students. Each one of our libraries has a physical collection of books suitable for courses that are taught at their campus, however you are welcome to borrow books from any of our libraries. All of our books are arranged on bookshelves, grouped by topic area. These topics and sub-topics are numbered and the books are in number order. So, when you search for a book using our online library search, each book will have a classmark (a number) and this is where you will find the book on the shelf.
You can access our eBooks by searching for something via our library search. If you prefer to read in large print you can change this in the eBook settings, along with background colour and the read aloud feature.
Below you will find a gallery of new books and eBooks that we have recently added to our collection. You will also find key books and eBooks for your subject area - you may recognise some of these from your reading list!
Exceptional breads by
Branches of Baker and Spice are places of pilgrimage for bread lovers. This work reveals the secrets of their breads with recipes for full-flavoured rustic breads from wild yeast starters, classic baguettes, ryes, French fougasse and Italian foccacia.
The pastry chef's companion by
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia.
Professional chef: level 2 diploma by
New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a professional chef.
Richly illustrated, and with meticulous step-by-step photos, this tribute to French patisserie is written for all people who love to bake and want to be able to do it like the professionals.
Food science and technology by
Comprehensive text and reference book covering all essential elements of food science and technology. Written by eminent industry experts, teachers and researchers from across the world.
The Ultimate Guide to Sugarcraft by
Divided into two parts: 'Book One' teaches how to make perfect cakes, icings and frostings, ribbonwork and piped decorations - ideal for beginners or refreshers. 'Book Two' builds on that foundation, teaching the intricate skills of tube embroidery, lace and sugar-flower sprays, and figure modelling etc. The book is packed with ideas supported by colour photographs and step-by-step instructions.
Complete with seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes.
Units of work for your course can be found in Moodle or Microsoft Teams.
Log in with your Manchester College student email address and password. Ask your tutor if you are unsure of where to look.
Where to Find Books
Most of the books for Catering and Patisserie are at our Fielden, Openshaw and Wythenshawe libraries. To find a specific book check the
library catalogue. The classmark tells you where the book is on the shelf.
Food & drink
Food preservation & storage
Cooking & recipes
Cooking specific ingredients
Specific cooking processes & techniques
Cooking specific kinds of composite dishes
Meals & table service
Theory of catering