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How to cook meat / Chris Schlesinger, John Willoughby.
by Schlesinger, Chris | Willoughby, John. Publisher: New York ; William Morrow, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 SCH]
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Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey
by Kinsella, John | Harvey, David T. Publisher: New York : John Wiley, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.6 KIN]
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Fish, meat, poultry and game / [Marguerite Patten]
by Patten, Marguerite. Edition: Rev. ed.Publisher: London : Hamlyn, 1970Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.69 FIS]
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Beef, veal, lamb & pork. Publisher: Los Angeles, CA : Knapp Press, c1984Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 BEE]
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The world encyclopedia of meat, game and poultry / Lucy Knox and Keith Richmond.
by Knox, Lucy | Richmond, Keith. Publisher: London : Lorenz Books, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 KNO]
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Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf.
by Richardson, Adrian | Malouf, Lucy. Publisher: Prahran, Vic. : Hardie Grant Books, 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 RIC 2008]
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Meat cooking techniques [videorecording] / Production director, Monica Hightower ; Executive producer, G.W. Davis.
by Hightower, Monica | Davis, G.W | Creative Educational video. Publisher: Lubbock, Texas : Creative Educational Video, Inc., [19--?]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 MEA]
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Meat : identification, fabrication, utilization / Thomas Schneller.
by Schneller, Thomas (Thomas K.) | Culinary Institute of America. Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Other title: Meat identification, fabrication, utilization.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.36 SCH 2009]
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Meat, Poultry & Game / with the assistance of the Gastronomic Committee President Joel Robuchon.
by Robuchon, Joël, 1945-. Publisher: London : Hamlyn, 2004Other title: Larousse gastronomique: Meat, poultry & game..Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 MEA]
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Meatballs : 30 recipes for mouth watering variations Publisher: Bath : Love Food/Parragon, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.82 MEA 2011]
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From the ground up : hundreds of amazing recipes from around the world for ground meats, including beef, chicken, pork, seafood, and more / James Villas.
by Villas, James. Publisher: xxviii, 404 p. ; 24 cm; Hoboken, N.J. : John Wiley, c2011Other title: Ground up.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 VIL 2011]
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The cook's guide to meat / by Jennie Milsom.
by Milsom, Jennie. Publisher: London : Apple, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 MIL 2009]
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The river cottage meat book / Hugh Fearnley-Whittingstall ; photography by Simon Wheeler.
by Fearnley-Whittingstall, Hugh. Edition: Rev. ed.Publisher: Berkeley : Ten Speed Press, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 FEA]
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The Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association.
by North American Meat Processors Association. Edition: New ed., [rev. and expanded].Publisher: Hoboken, N.J. : John Wiley, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.36 MEA 2007]
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Falling off the bone / Jean Anderson ; photography by Jason Wyche.
by Anderson, Jean, 1929- | Wyche, Jason. Publisher: Hoboken, N.J. : John Wiley, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 AND 2010]
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