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Food presentation for the professional / David A. Mizer ... [et al.].
by Mizer, David A. Edition: 3rd ed.Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 FOO]
(3).
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Professional cookery : the process approach / Daniel R. Stevenson.
by Stevenson, Daniel R. Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 STE]
(1).
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At the South-East Asian table / Alice Yen Ho.
by Ho, Alice Yen, 1948-. Publisher: Kuala Lumpur ; New York : Oxford University Press, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.10959 HOA]
(2).
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Study guide to accompany professional cooking, ninth edition / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.] | Gisslen, Wayne, 1946-. Professional cooking. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 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: 641.57076]
(1).
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Cultural foods: traditions and trends / Pamela Goyan Kittler, Kathryn P. Sucher.
by Kittler, Pamela Goyan, 1953- | Sucher, Kathryn. Publisher: Belmont, CA : Wadsworth, c2000Availability: No items available
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Classical cooking the modern way / Eugen Pauli.
by Pauli, Eugen, 1926-1983. Edition: 2nd ed.Publisher: New York : Van Nostrand Reinhold, c1989Availability: No items available
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The science of cooking / Stuart Farrimond.
by Farrimond, Stuart [author.]. Publisher: London : Dorling Kindersley Limited, 2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 FAR 2017]
(3).
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2018]
(2).
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Culinology : the intersection of culinary arts and food science / editor: J. Jeffrey Cousminer.
by Cousminer, J. Jeffrey. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 CUL 2017]
(3).
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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]
(1).
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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]
(1).
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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]
(1).
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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]
(1).
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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]
(1).
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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]
(1).
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Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
by Brenner, M. P. (Michael P.) [author.] | Sörensen, Pia M [author.] | Weitz, David A [author.]. Edition: First edition.Publisher: New York, NY : W.W. Norton & Company, [2020]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 BRE 2020]
(1).
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2019]
(6).
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Welcome to culinary school : a culinary student survival guide / Daniel Traster.
by Traster, Daniel [author.]. Edition: Second edition.Publisher: Boston : Pearson, [2016]Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95023 TRA 2016]
(2).
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Eating fandom : intersections between fans and food cultures / edited by CarrieLynn D. Reinhard, Julia E. Largent, Bertha Chin.
by Reinhard, CarrieLynn D [editor.] | Largent, Julia E [editor.] | Chin, Bertha [editor.]. Publisher: London : Routledge, 2022Availability: Items available for reference: Taylor's Library-TU
[Call number: 394.12]
(1).
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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 : CRC Press, Taylor & Francis Group, 2020Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 OZI 2020]
(1).
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