Taylor's Library

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The book of yields : accuracy in food costing and purchasing / Francis T. Lynch.

by Lynch, Francis Talyn, 1943-.

Edition: 5th ed.Publisher: Hoboken, N.J. : J. Wiley, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 613.28 LYN] (1).
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The chef's companion : a culinary dictionary / Elizabeth Riely ; illustrations by David Miller

by Riely, Elizabeth.

Edition: 3rd ed.Publisher: Hoboken, New Jersey : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.303 RIE 2003] (3).
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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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Professional baking / by Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Edition: 2nd ed.Publisher: New York : John Wiley, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 641.71 GIS] (3).
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Phytonutrients [electronic resource] / edited by Andrew Salter, Helen Wiseman, Gregory Tucker.

by Salter, Andrew M | Wiseman, Helen | Tucker, G. A. (Gregory A.).

Publisher: Chichester, West Sussex, UK ; Hoboken : Wiley-Blackwell, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 572/.2] (1).
The American Dietetic Association complete food and nutrition guide / Roberta Larson Duyff

by Duyff, Roberta Larson | American Dietetic Association.

Edition: 2nd ed.Publisher: New York : John Wiley, c2002Other title: Complete food and nutrition guide.Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DUY] (1).
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Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe

by Birchfield, John C | Sparrowe, Raymond T, 1949-.

Edition: 2nd ed.Publisher: New York : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR] (4).
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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] (2).
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Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.

by Miller, Jack E, 1930- | Dopson, Lea R | Hayes, David K.

Edition: 2nd ed.Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL] (1).
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Becoming a chef : with recipes and reflections from America's leading chefs / Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Jamie Columbus.

by Dornenburg, Andrew | Page, Karen.

Publisher: New York : John Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 DOR] (1).
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Classical cooking the modern way : recipes / [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt

by Pauli, Philip | Schmidt, Arno, 1937- | Schmidt, Margaret.

Edition: 3rd ed.Publisher: New York : John Wiley, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PAU 1997] (3).
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Encyclopedia of food science and technology / Y.H. Hui, editor-in-chief.

by Hui, Y. H. (Yiu H.).

Publisher: New York, N.Y. : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 664.003 ENC] (4).
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New technologies and the future of food and nutrition : proceedings of the First Ceres Conference, Williamsburg, VA, October 1989 / Gerald E. Gaull, Ray A. Goldberg.

by Gaull, Gerald D | Goldberg, Ray Allan, 1926- | Ceres Conferenceœn(1st 1989 : Williamsburg, Va.).

Publisher: New York : Wiley, c1991Availability: Items available for loan: Taylor's Library-TU [Call number: 664 GAU] (1).
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Culinary math / Linda Blocker and Julia Hill.

by Blocker, Linda | Hill, Julia, 1954- | Culinary Institute of America.

Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 BLO] (1).
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Sensory and consumer research in food product design and development / Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion.

by Moskowitz, Howard R | Beckley, Jacqueline H | Resurreccion, Anna V. A.

Edition: 2nd ed.Publisher: Ames, Iowa : Wiley-Blackwell ; IFT Press, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 MOS 2012] (2).
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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).
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Hospitality management accounting / Martin G. Jagels, Michael M. Coltman.

by Jagels, Martin | Coltman, Michael M, 1930- | Coltman, Michael M, 1930-. Hospitality management accounting.

Edition: 8th ed.Publisher: Hoboken, N.J. : J. Wiley, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 657.837 JAG] (3).
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Becoming a chef / Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Michael Donnelly.

by Dornenburg, Andrew | Page, Karen.

Edition: Revised editionPublisher: Hoboken, N.J. : John Wiley, [2003]Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.502373 DOR] (1).
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Cuisine and culture : a history of food & people / Linda Civitello.

by Civitello, Linda.

Publisher: Hoboken, N.J. : Wiley, [2004]Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3009 CIV] (1).
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