|
|
|
The art of cooking with vegetables / Alain Passard; Alex Carlier Publisher: [London] Frances Lincoln Limited, 2015. ©2012. Other title: Collages & recettes..Availability: No items available
|
|
|
|
Wonderful French cookery / Brigitte Perrin-Chattard, Jean-Pierre Perrin-Chattard
by Perrin-Chattard, Brigitte | Perrin-Chattard, Jean- Pierre. Publisher: France : Quest France, 1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 PER]
(1).
|
|
|
|
Le Cordon Bleu complete cooking techniques : the indispensable reference demonstrates over 700 illustrated techniques with 2000 photos and 200 recipes / Jeni Wright, Eric Treuille.
by Wright, Jeni | Treuille, Eric. Publisher: New York : William Morrow, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WRI]
(1).
|
|
|
|
Larousse gastronomique : [the world's greatest culinary encyclopedia] / with the assistance of the Gastronomic Committee; President Joel Robuchon Edition: Rev. and Updated ed.Publisher: New York : Clarkson Potter, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR]
(1).
|
|
|
|
Patisserie & baking foundations : classic recipes / The Chefs of Le Cordon Bleu.
by Cordon Bleu Cookery School. Publisher: Clifton Park, New York : Delmar/Cengage Learning, 2012Other title: Le Cordon Bleu | Patisserie and baking foundations.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.865 PAT 2012]
(1).
|
|
|
|
Cuisine plaisir / Christiane Massia ; photos Pierre Hussenot ; stylisme Laurence Mouton.
by Massia, Christiane. Publisher: France : Flammarion, c1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 MAS]
(1).
|
|
|
|
French regional cooking / Anne Willan.
by Willan, Anne. Publisher: London : Cresset Press, 1981Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WIL]
(1).
|
|
|
|
La cuisson sous vide : synthese technologique et pratique / Alain Poletto
by Poletto, Alain. Publisher: Paris : Editions Jerome Villette, 1989Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 POL]
(1).
|
|
|
|
Vins & cuisine de terroir en languedoc : Vins : 200 bonnes adresses; Cuisine: 50 recettes / sous la direction de Jean Clavel; photographies Robert Baillaud. Publisher: Toulouse, France : Editions Privat, c1988Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 VIN]
(1).
|
|
|
|
Gastronomy and foies gras from France : ideas, tips, recipes and menus Publisher: Gimont, France : Comtesse du Barry, [2000]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 GAS]
(1).
|
|
|
|
The breads of France : and how to bake them in your own kitchen / by Bernard Clayton ; introduction to the new edition by Patricia Wells.
by Clayton, Bernard. Publisher: California : Ten Speed Press, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.8150944 CLA]
(1).
|
|
|
|
The Paris cookbook / Patricia Wells.
by Wells, Patricia. Publisher: New York : Kyle Cathie, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.594436 WEL]
(1).
|
|
|
|
New creative techniques from a French master chef / Michel Roux; translated by Kate Whiteman, photographed by Martin Brigdale
by Roux, Michel, 1941-. Publisher: New York, NY : Rizzoli International Publications, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 ROU]
(1).
|
|
|
|
La cuisine de reference : techniques et prepartions de base fiches techniques de fabrication / by Michel Maincent-Morel ; photos by Y. Poccard-Chapuis
by Maincent-Morel, Michel. Publisher: Clichy, France : Editions BPI, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 MAI]
(1).
|
|
|
|
The concise larousse gastronomique : the world's greatest cookery encyclopedia Publisher: London : Hamlyn, c1988Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 CON]
(1).
|
