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Culinary arts : principles and applications / by Chef Michael J. McGreal.
by McGreal, Michael J | Trakselis, Linda J | Trakselis, Linda J. Mise en place | American Technical Publishers, Inc. Publisher: Homewood, IL : American Technical Publishers, Inc., 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 MAC]
(5).
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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]
(10).
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So you want to be a chef? : your guide to culinary careers / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.
by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad. Publisher: Hoboken, N.J. : John Wiley, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5023 BRE]
(2).
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On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.
by Labensky, Sarah R | Embery, Richard | Hause, Alan M | Ingram, William E | Labensky, Steven | Quatrone, Stacey Winters. Edition: 3rd editionPublisher: Upper Saddle River, N.J. : Prentice Hall, 2003Publisher: ©2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 LAB]
(16).
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Culinary fundamentals / American Culinary Federation, The Culinary Institute of America.
by American Culinary Federation | Culinary Institute of America. Publisher: Upper Saddle River, New Jersey : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 CUL]
(5).
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El Bulli, 1998- / Ferran Adrià, Juli Soler, Albert Adria.
by Adriá, Ferran | Soler, Juli | Adrià, Albert. Edition: [English ed.]Publisher: [Spain] : HarperCollins, 2003-Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5946 ADR 2006]
(5).
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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).
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Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
by Lister, Ted | Blumenthal, Heston. Publisher: London : Education Department, Royal Society of Chemistry, 2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 LIS]
(9).
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French cooking : classic recipes and techniques / Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.
by Boué, Vincent | Delorme, Hubert | McLachlan, Clay | Bocuse, Paul, 1926-. Edition: English-language edition.Publisher: Paris : Flammarion, 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 BOU 2010]
(4).
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Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.
by Morgan, James L. (James LeRoy), 1946-. Publisher: Oxford : Elsevier/Butterworth-Heinemann, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 MOR 2006]
(3).
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Practical cookery / John Campbell, David Foskett, Victor Ceserani.
by Campbell, John | Ceserani, Victor | Foskett, David, 1951-. Edition: 11th ed.Publisher: London : Hodder Education, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 CAM 2008]
(5).
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So you are a chef : managing your culinary career / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.
by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad. Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5029 BRE]
(6).
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Modern garde manger : a global perspective / Robert Garlough, Angus Campbell.
by Garlough, Robert, 1954- | Campbell, Angus, 1956-. Publisher: Clifton Park, NY : Thomson/Delmar Learning, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 GAR 2006]
(3).
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Good eats 2 : the middle years / Alton Brown.
by Brown, Alton. Publisher: New York : Stewart, Tabori & Chang, 2010Other title: Good eats two.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 BRO 2010]
(2).
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Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla.
by McGreal, Michael J | Padilla, Linda J. Publisher: Orland Park, IL : American Technical Publishers, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 MAC 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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