Taylor's Library

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My molecular cuisine kit : 28 recipes / Anne Cazor & Christine Liénard ; photographs by Julien Attard ; translation by Gui Alinat.

by Cazor, Anne | Liénard, Christine | Alinat, Gui.

Publisher: Boca Raton, FL : CRC Press, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 CAZ 2012] (1).
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Modernist cuisine at home / Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team.

by Myhrvold, Nathan [author.] | Bilet, Maxime [author.] | Lehuta, Melissa [photographer.].

Publisher: Bellevue, Washington : Cooking Lab, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 MYH 2012] (4).
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The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman.

by Spence, Charles [author.] | Piqueras-Fiszman, Betina [author.].

Publisher: Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.01/3] (1).
My last supper : the next course : 50 great chefs and their final meals : portraits, interviews, and recipes / Melanie Dunea ; introduction by Marco Pierre White.

by Dunea, Melanie.

Publisher: New York : Rodale, [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 DUN 2011] (1).
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The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman.

by Spence, Charles | Piqueras-Fiszman, Betina.

Publisher: Chichester, West Sussex : Wiley Blackwell, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 SPE 2014] (1).
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The essence of gastronomy : understanding the flavor of foods and beverages / Peter Klosse.

by Klosse, Peter.

Publisher: Boca Raton, Florida : CRC Press, 2014Copyright date: ©2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.013] (1).
The science of the oven / Hervé This ; translated by Jody Gladding.

by This, Hervé.

Publisher: New York : Columbia University Press, [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 THI 2009] (1).
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Tourism and gastronomy / edited by Anne-Mette Hjalager and Greg Richards.

by Hjalager, Anne-Mette | Richards, Greg.

Publisher: London ; New York : Routledge, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 338.4791 TOU 2011] (1).
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Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence.

Publisher: London : Hamlyn, 2016Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 INS 2016] (2).
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What is cooking : the action, cooking, the result, cuisine / Bullipedia ; translated from the Spanish by Cillero & de Motta.

by Bullipedia [editor.] | elBullifoundation | Cillero & De Motta [translator.].

Publisher: London : Phaidon Press Limited, 2020Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5 WHA 2020] (1).
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