Taylor's Library

Your search returned 104 results.

Not what you expected? Check for suggestions
Unhighlight Highlight
|
The complete Robuchon / Joe̘l Robuchon ; translated from the French by Robin H.R. Bellinger.

by Robuchon, Joe̘l, 1945-.

Publisher: London : Grub Street, 2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5941 ROB 2009] (2).
Place hold
Olivier Roellinger's contemporary French cuisine : fifty recipes inspired by the sea / with Anne Testut and Alain Willaume ; [translated from the French by Louise Guiney, Susan Pickford and Joseph West].

by Roellinger, Olivier.

Edition: English language ed.Publisher: Paris : Editions Flammarion, 2005Other title: Contemporary French cuisine.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 ROE] (1).
Place hold
Le livre blanc / Anne-Sophie Pic ; photography by Michaël Roulier ; styling by Emmanuel Turiot ; text by Stéphane Davet ; art direction by Rachel Cazadamont.

by Pic, Anne-Sophie | Davet, Stéphane | Roulier, Michaël | Cazadamont, Rachel.

Publisher: London : Jacqui Small, 2013Other title: Livre blanc..Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 PIC 2013] (3).
Place hold
Le Cordon Bleu cuisine foundations : classic recipes / the Chefs of Le Cordon Bleu.

by Cordon bleu (School : Paris, France).

Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Other title: Cuisine foundations.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 COR 2011] (4).
Place hold
The country cooking of France / by Anne Willan ; photographs by France Ruffenach.

by Willan, Anne.

Publisher: San Francisco : Chronicle Books, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 WIL] (1).
Place hold
Brasseries & bistros in Paris / foreword, Andre Santini ; photography, Valentine Vermeil ; text, Matthieu Flory, Clementine Forissier.

by Flory, Matthieu | Forissier, Clementine.

Publisher: Antwerp : Tectum Pub., c2008Other title: Brasseries and bistros in Paris.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9544 FLO 2008] (1).
Place hold
French provincial cooking / Elizabeth David.

by David, Elizabeth, 1913-1992.

Publisher: London : Grub Street, 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 DAV] (1).
Place hold
Le Cordon Bleu cuisine foundations / the chefs of Le Cordon Bleu.

by Cordon bleu (School : Paris, France).

Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, c2011Other title: Cuisine foundations.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 COR 2011] (2).
Place hold
Simple French food / Richard Olney.

by Olney, Richard.

Publisher: London : Grub Street, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 OLN 2008] (1).
Place hold
The mountain and the chef / Catherine de Montalembert, Emmanuel Renaut and Isabelle Hintzy ; photography by Jean-Marie Del Moral.

by Montalembert, Catherine de | Renaut, Emmanuel | Hintzy, Isabelle.

Publisher: [France?] : Aubanel, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 MON 2008] (1).
Place hold
Larousse gastronomique / with the assistance of the Gastronomic Committee, president Joël Robuchon.

by Robuchon, Joël, 1945- [editor.] | Larousse (Firm).

Edition: Updated edition.Publisher: London : Hamlyn, 2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3003 LAR 2009] (4). Items available for reference: Taylor's Library-TU [Call number: 641.3003 LAR 2009] (2).
Place hold
New concise larousse gastronomique : the culinary classic / with the assistance of the Gastronomic Committee President Joël Robuchon.

by Robuchon, Joël, 1945-.

Edition: Revised and updated edition.Publisher: London : Hamlyn, 2007Other title: Larousse Gastronomique.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.503 NEW 2007] (2).
Place hold
PH10 : antologίa Pierre Hermé.

by Hermé, Pierre.

Publisher: Barcelona : Montagud Editores, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.860944 HER 2008] (1).
Place hold
French classics modern kitchen : recipes from Le Saint Julien Restaurant / photography by Jorg Sundermann ; text by Aun Koh.

by Koh, Aun | Sundermann, Jörg.

Publisher: Singapore : Editions Didier Millet, c2007Availability: Items available for loan: Taylor's Library-TC [Call number: 641.5944 KOH 2007] (1), Taylor's Library-TU [Call number: 641.5944 KOH] (1).
Place hold
French lessons : lecons francaises / Justin North.

by North, Justin.

Publisher: Victoria : Hardie Grant Books, [2007]Copyright date: ©2007Other title: French lessons : recipes and techniques for a new generation of cooks..Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 NOR] (1).
Place hold
Sacre cordon bleu : what the French know about cooking / Micheal Booth.

by Booth, Micheal.

Publisher: London : Jonathan Cape, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944092 BOO] (1).
Place hold
Foodfrance : [a journey through the country of taste = op reis door het land van de smaak] / [text, Marianna Mordenti]

by Mordenti, Marianna.

Publisher: Antwerp, Belgium : Tectum, c2011Other title: Food France.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 MOR 2011] (1).
Place hold