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Ma promesse : récit d'un pâtissier d'exception / Angelo Musa, Meilleur ouvrier de France, champion du monde de la pâtisserie ; avec la complicité de Céline Manoukian ; photographies: Laurent Fau.
by Musa, Angelo [author.] | Manoukian, Céline [contributor.] | Fau, Laurent, 1968- [photographer.]. Publisher: [Paris] : Éditions de la Martinière, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.8659 MUS 2019]
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Chocolate / Ramon Morato.
by Morato, Ramon [author.]. Edition: 5th edition.Publisher: Barcelona : Grupo Vilbo, [2019]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.6374 MOR 2019]
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Food and media : practices, distinctions and heterotopias / edited by Jonatan Leer, Karen Klitgaard Povlsen.
by Leer, Jonatan [editor,, author.] | Povlsen, Karen Klitgaard [editor,, author.]. Publisher: Abingdon, Oxon ; New York : Routledge, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 394.1/2]
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Food science and the culinary arts / Mark Gibson ; illustrated by Pat Newsham.
by Gibson, Mark [author.] | Newsham, Pat [illustrator.]. Publisher: London, United Kingdom : Academic Press is an imprint of Elsevier, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664/.07]
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Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.
by Ozilgen, Z. Sibel [author.]. Edition: Second edition.Publisher: Boca Raton, Florida ; London ; New York : CRC Press, [2020]Copyright date: ©2020Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664.07]
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The art and craft of chocolate : an enthusiast's guide to selecting, preparing and enjoying artisan chocolate at home / Nathan Hodge.
by Hodge, Nathan (Chocolate maker) [author.]. Publisher: Minneapolis : Quarto Publishing Group USA, 2018Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.6/374]
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The great book of chocolate : the chocolate lover's guide, with recipes / David Lebovitz ; food photography by Christopher Hirsheimer.
by Lebovitz, David [author.]. Publisher: Berkeley : Ten Speed Press, 2004Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.6/374]
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Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence. Publisher: London : Hamlyn, 2016Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 INS 2016]
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The taste culture reader : experiencing food and drink / edited by Carolyn Korsmeyer.
by Korsmeyer, Carolyn [editor.]. Edition: Second editionPublisher: London ; New York : Bloomsbury Academic, an imprint of Bloomsbury Publishing PIc, [2017]Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5 TAS 2017]
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The food & wine guide to perfect pairings : 150+ delicious recipes matched with the world's most popular wines. Publisher: New York : Liberty Street, [2017]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 FOO 2017]
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The best of Asian cooking : 300 authentic recipes / Heinz von Holzen [and five others].
by Holzen, Heinz von [author.]. Publisher: Singapore : Marshall Cavendish Cuisine, 2015Availability: Items available for reference: Taylor's Library-TU (1).
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Le grand livre de la viennoiserie / Jérémy Ballester, Jean-Marie Lanio, Olivier Magne, Thomas Marie.
by Ballester, Jérémy [author.] | Martin, Jacques [photographer.]. Publisher: Issy-les-Moulineaux : Ducasse éditions, 2021Availability: Items available for reference: Taylor's Library-TU (2).
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Neocacao / writing and layout, Wielfried Hauwel et Berry Farah ; translation, Sara Anne Bilodeau ; photography & video, Suzanna Kuzmina.
by Hauwel, Wielfried [author.] | Farah, Berry [author.] | Bilodeau, Sara Anne [translator.] | Kuzmina, Suzanna [photographer.]. Publisher: [Montréal] : Éditions Berry Farah, 2020Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.6374 NEO 2020]
(1). Checked out (1).
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The French chef handbook / Michel Maincent-Morel.
by Maincent, Michel. Publisher: Nanterre : BPI, 2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 MAI 2020]
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The world encyclopedia of fish and shellfish / Kate Whiteman.
by Whiteman, Kate [author.]. Publisher: Wigston, Leicestershire : Hermes House, [2011]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.692 WHI 2011]
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Modernist bread / Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team.
by Myhrvold, Nathan [author,, photographer.] | Migoya, Francisco J [author.] | Cooking Lab [publisher.]. Edition: First edition.Publisher: Bellevue, WA : The Cooking Lab, 2017Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 MYH 2017]
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Food production operations / Chef Parvinder S. Bali.
by Bali, Parvinder S [author.]. Edition: Third edition.Publisher: New Delhi : Oxford University Press, 2020Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2020]
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Modern sugar flowers / Jacqueline Butler.
by Butler, Jacqueline [author.]. Publisher: Exeter : Sewandso, 2017Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.8653]
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Cook-chill catering / Nicholas Light and Anne Walker.
by Light, N. D. (Nicholas D.) | Walker, Anne. Publisher: Elsevier Applied Science, 1990Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.7/9]
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The flavor equation the science of great cooking explained + more than 100 essential recipes Nik Sharma ; foreword by Christopher Kimball ; illustrations by Matteo Riva.
by Sharma, Nik [author.] | Riva, Matteo [illustrator.] | Kimball, Christopher [writer of foreword.]. Publisher: San Francisco Chronicle Books 2020Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5]
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