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Garde manger : the art and craft of the cold kitchen / by the Culinary Institute of America.

by Culinary Institute of America.

Publisher: New York, N.Y. : John Wiley, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 GAR] (1).
The professional chef / the Culinary Institute of America

by Culinary Institute of America. Professional chef.

Edition: 7th ed.Publisher: New York : John Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO 2002 | 641.57 PRO] (2).
The professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas

by Sonnenschmidt, Frederic H, 1935- | Nicolas, John F, 1941-.

Edition: 5th ed.Publisher: New York : Van Nostrand Reinhold, c1993Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 SON] (1).
The chef's compendium of professional recipes / John Fuller and Edward Renold

by Fuller, John, 1916- | Renold, Edward.

Edition: 3rd ed.Publisher: Oxford : Butterworth Heinemann, 1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 FUL] (1).
An introduction to food and beverage studies / Marzia Magris and Cathy McCreery ; illustrated by Rita Magris

by Magris, Marzia | Magris, Rita [(ill.)] | McCreery, Cathy [(j.a.)].

Edition: Rev. ed.Publisher: Melbourne : Hospitality Press, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 MAG] (1).
The professional chef's techniques of healthy cooking / by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.

by Armentrout, Jennifer S | Culinary Institute of America.

Edition: 2nd ed.Publisher: New York : Wiley, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO] (2).
Essentials of professional cooking / Wayne Gisslen; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Publisher: Hoboken, NJ : John Wiley, 2004Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2004 | 641.57 GIS] (10).
Advanced professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 1992 | 641.57 GIS] (2).
Practical cookery / Victor Ceserani, Ronald Kinton, David Foskett.

by Ceserani, Victor | Foskett, David, 1951- | Kinton, Ronald.

Edition: 8th ed.Publisher: London : Hodder & Stoughton, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 CES] (1).
Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.

by Laconi, Donald V.

Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 LAC] (1).
The professional garde manger : a guide to the art of the buffet / David Paul Larousse.

by Larousse, David Paul, 1949-.

Publisher: New York : Wiley, c1996Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 LAR] (1).
Cookery for the hospitality industry / Graham Dodgshun, Michel Peters, David O'Dea.

by Dodgshun, Graham | Peters, Michel | O'Dea, David.

Edition: 6th ed.Publisher: Cambridge : Cambridge University Press, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 DOD 2012] (1).
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).
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).