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Modern batch cookery / Victor Gielisse and Ron De Santis.
by Gielisse, Victor | De Santis, Ron. Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIE 2011]
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The professional chef / The Culinary Institute of America.
by Culinary Institute of America [issuing body.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PRO 2011]
(7).
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Garde manger : cold kitchen fundamentals / contributing authors, Edward G. Leonard, Brenda R. Carlos, Tina Powers.
by Leonard, Edward G | Carlos, Brenda R | Powers, Tina, 1951-. Publisher: Upper Saddle River, NJ : Pearson, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 LEO 2012]
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Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
by Culinary Institute of America. Edition: Fourth editionPublisher: Hoboken, New Jersey : John Wiley, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 GAR 2012]
(2).
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Eighth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2015]Copyright date: ©2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2015]
(4).
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Practical cookery : for level 2 NVQ and apprenticeships.
by Campbell, John, 1969-. Edition: 12th ed. / John Campbell ... [et al.]Publisher: Abingdon, Oxon : Dynamic Learning : Hodder Education, 2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PRA 2012]
(4).
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Garde manger : the cold kitchen / by Curtiss Scott Hemm.
by Hemm, Curtiss Scott. Edition: 1st ed.Publisher: Upper Saddle River, NJ : Prentice Hall, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 HEM 2010]
(2).
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Food production operations / Parvinder S. Bali, Programme manager - Culinary Services, Oberoi Centre of Learning and Development, New Delhi.
by Bali, Parvinder S [author.]. Edition: Second edition.Publisher: New Delhi : Oxford University Press, 2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2014]
(2).
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Garde manger [videorecording] : food service learning solutions / Food & Beverage Institute.
by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America). Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 GAR 2007]
(3).
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Practical cookery / Victor Ceserani, Ronald Kinton, David Foskett
by Ceserani, Victor | Kinton, Ronald [(j.a.)]. Edition: 9th ed.Publisher: Oxon [London] : ELST / Hodder & Stoughton, c2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 CES]
(2).
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Exploring quantity food production and service through problems / Elizabeth McKinney Lieux, Patricia Kelly Luoto.
by Lieux, Elizabeth McKinney | Luoto, Patricia Kelly. Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 LIE]
(1).
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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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Professional healthy cooking / Sandy Kapoor.
by Kapoor, Sandy, 1952-. Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.563 KAP]
(1).
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Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.
by Cracknell, H. L. (Harry Louis), 1916 | Kaufmann, R. J. Edition: Revised 3rd ed.Publisher: London : Macmillan, 1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 CRA]
(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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Study guide to accompany Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America.
by Culinary Institute of America. Edition: Fourth edition.Hoboken, New Jersey. : Wiley ; [2012]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.79]
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