Taylor's Library

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Chinese herbs, spices and more / Terry Tan.

by Tan, Terry.

Publisher: Singapore : Marshall Cavendish Editions, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5951 TAN 2014] (1).
Place hold
Preserving through the year / Oded Schwartz.

by Schwartz, Oded | Schwartz, Oded. Preserving.

Edition: [New ed.].Publisher: London : Dorling Kindersley, 2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.852 SCH 2012] (1).
Place hold
Secrets of the best chefs : recipes, techniques, and tricks from America's greatest cooks / Adam Roberts.

by Roberts, Adam D.

Publisher: New York : Artisan, 2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 ROB 2012] (1).
Place hold
Mix & match menus.

Publisher: London : Dorling Kindersley, 2011Other title: Mix and match menus.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 MIX 2011] (1).
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125 gluten-free vegetarian recipes : quick and delicious mouthwatering dishes for the healthy cook / Carol Fenster.

by Fenster, Carol Lee.

Publisher: New York, NY : Avery, c2011Other title: One hundred twenty-five gluten-free vegetarian recipes.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5638 FEN 2011] (1).
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Illustrated guide to food preparation / Margaret McWilliams.

by McWilliams, Margaret.

Edition: 11th ed.Publisher: Upper Saddle River, N.J. : Pearson, c2013Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5078 MAC 2013] (1).
Place hold
Julia Child's The French chef / Dana Polan.

by Polan, Dana B, 1953-.

Publisher: Durham, NC : Duke University Press, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 POL 2011] (1).
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The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.

by Vega, César | Ubbink, Job | Linden, Erik van der.

Publisher: New York : Columbia University Press, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 KIT 2012] (1).
Place hold
Pork : a global history / Katharine M. Rogers.

by Rogers, Katharine M.

Publisher: London : Reaktion Books, 2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.364 ROG 2012] (1).
Place hold
Culinary fictions [electronic resource] : food in South Asian diasporic culture / Anita Mannur.

by Mannur, Anita.

Publisher: Philadelphia : Temple University Press, 2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 820.9/3564] (1).
The Food, folklore, and art of lowcountry cooking [electronic resource] : a celebration of the foods, history, and romance handed down from England, Africa, the Caribbean, France, Germany, and Scotland / Joseph E. Dabney ; foreword by Matt Lee and Ted Lee.

by Dabney, Joseph Earl.

Publisher: Naperville, IL : Cumberland House, c2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5975] (1).
The cooking of Brazil [electronic resource] / Matthew Locricchio ; with photos by Jack McConnell.

by Locricchio, Matthew | McConnell, Jack.

Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5981] (1).
The cooking of China [electronic resource] / Matthew Locricchio.

by Locricchio, Matthew.

Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5951] (1).
Cooking of France.

by Locricchio, Matthew.

Edition: 2nd ed.Publisher: Tarrytown : Marshall Cavendish, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5944] (1).
The cooking of India [electronic resource] / Matthew Locricchio ; with photos by Jack McConnell.

by Locricchio, Matthew | McConnell, Jack.

Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5954] (1).
The cooking of Italy [electronic resource] / Matthew Locricchio.

by Locricchio, Matthew.

Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5945] (1).
The cooking of Mexico [electronic resource] / Matthew Locricchio.

by Locricchio, Matthew.

Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5972] (1).
The cooking of Thailand [electronic resource] / Matthew Locricchio ; with photos by Jack McConnell.

by Locricchio, Matthew | McConnell, Jack.

Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.59593] (1).
Culinary reactions [electronic resource] : the everyday chemistry of cooking / Simon Quellen Field.

by Field, Simon (Simon Quellen).

Publisher: Chicago, Ill. : Chicago Review Press, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.07] (1).
Culinary careers for dummies [electronic resource] / by Michele Thomas, Annette Tomei, and Tracey Vasil Biscontini.

by Thomas, Michele | Tomei, Annette | Biscontini, Tracey Vasil.

Publisher: Hoboken, N.J. : Wiley, c2011Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.95023] (1).