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American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation ; Michael Baskette, Brad Barnes.

by Baskette, Michael | Barnes, Brad | American Culinary Federation.

Publisher: Hoboken, N.J. : Wiley, c2006Other title: Culinary certification.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.502373 BAS] (1).
The classic Asian cookbook / Sri Owen.

by Owen, Sri.

Publisher: London : Dorling Kindersley, 1998Availability: Items available for loan: Taylor's Library-TU [Call number: 641.595 OWE] (1).
Culinary cultures of Europe : identity, diversity and dialogue / edited by Dara Goldstein and Kathrin Merkle ; with contributions by authors from 40 Council of Europe member states ; with an introduction by Fabio Parasecoli ; and conclusions by Stephen Mennell.

by Goldstein, Darra | Parasecoli, Fabio | Mennell, Stephen | Merkle, Kathrin | Council of Europe. Directorate General IV--Education, Culture and Heritage, Youth and Sport.

Publisher: Strasbourg : Council of Europe Pub., c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5094 CUL] (1).
Real flavours : the handbook of gourmet & deli ingredients / Glynn Christian.

by Christian, Glynn.

Publisher: London : Grub Street, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 CHR 2005] (3).
On food and cooking : the science and lore of the kitchen / Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee.

by McGee, Harold.

Edition: Completely rev. and updated, 1st Scribner rev. ed.Publisher: New York : Scribner, c2004Availability: No items available
A return to cooking / Eric Ripert, Michael Ruhlman.

by Ripert, Eric | Ruhlman, Michael, 1963-.

Publisher: New York : Artisan, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 RIP 2002] (1).
Hammond's cooking explained / Jill Davies.

by Davies, Jill, 1947- | Hammond, Barbara. Cooking explained.

Edition: 4th ed.Publisher: Harlow, England : Longman, 1997Other title: Cooking explained..Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 DAV] (1).
Food culture in India / Colleen Taylor Sen.

by Sen, Colleen Taylor.

Publisher: Westport, Conn. : Greenwood Press, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 394.10954 SEN] (1).
Introductory foods / Marion Bennion, Barbara Scheule.

by Bennion, Marion, 1925- | Scheule, Barbara.

Edition: 12th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 BEN] (4).
The food of France / [by] Waverley Root. With an introd. by Samuel Chamberlain. Illustrated by Warren Chappell.

by Root, Waverley Lewis, 1903-.

Publisher: New York : Vintage Books, 1966, 1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.0944 ROO] (1).
Eating my words: how marilyn monroe is like a grilled artichoke and other observations on food / Eve Johnson.

by Johnson, Eve.

Publisher: Canada : Whitecap, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 JOH] (1).
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.

by This, Hervé.

Publisher: New York : Columbia University Press, [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 THI] (3).
Japanese women don't get old or fat : secrets of my mother's Tokyo kitchen / by Naomi Moriyama and William Doyle.

by Moriyama, Naomi | Doyle, William, 1957-.

Publisher: New York, NY : Delacorte Press, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5952 MOR] (1).
The dictionary of Italian food and drink : an A-to-Z guide with 2,300 authentic definitions and 50 classic recipes / John Mariani.

by Mariani, John F.

Edition: 1st ed.Publisher: New York : Broadway Books, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 641.594503 MAR] (1).
Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.

by Gisslen, Wayne, 1946-.

Edition: 6th edition.Publisher: Hoboken, NJ : Wiley, 2006Copyright date: ©2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS] (1).
The simple art of marrying food and wine / [Malcolm Gluck, Mark Hix] ; photographs by Jason Lowe.

by Hix, Mark | Gluck, Malcolm | Lowe, Jason.

Publisher: London : Mitchell Beazley, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.22 GLU] (2).
Professional cooking / Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Edition: 5th ed.Publisher: New York : J. Wiley, c2003 +Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS] (2).
The larder chef: food preparation and presentation / M. J. Leto and W. K. H. Bode.

by Leto, M. J. (Mario Jack), 1910- | Bode, W. K. H. (Willi Karl Heinrich), 1931-.

Edition: 4th ed.Publisher: Oxford : Butterworth-Heinemann, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 LET] (1).