Taylor's Library

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Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]

by Greweling, Peter P | Culinary Institute of America.

Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TC [Call number: 641.853 GRE 2013] (1), Taylor's Library-TU [Call number: 641.853 GRE 2013] (2).
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Sweet invention : a history of dessert / Michael Krondl.

by Krondl, Michael.

Publisher: Chicago, Ill. : Chicago Review Press, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 KRO 2011] (1).
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No cover image available
Le Sucre d'art [videorecording] = Sugar art / Jean-Francois Arnaud.

by Arnaud, Jean-Francois.

Publisher: Cordes sur Ciel, [France] : S.A.R.L. Sucracor : Realisation Meida Conseil Communication [Producers], [2000?]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8653 ARN] (1).
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Confections : exotic desserts from the French Caribbean / [edited by Fabien Bellahsen and Daniel Rouche ; translation from French: Denise Barstow-Girel ; English-language editor: Lauren Spirak Johnson]

by Barstow-Girel, Denise | Spirak Johnson, Lauren.

Edition: English ed.Publisher: Cologne, Germany : Könemann, c1999Other title: Exotic desserts from the French Caribbean.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8609729 CON] (1).
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Sweet invention [electronic resource] : a history of dessert / Michael Krondl.

by Krondl, Michael.

Edition: 1st ed.Publisher: Chicago, Ill. : Chicago Review Press, c2011Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.8/6] (1).
No cover image available
The new international confectioner : confectionery, cakes, pastries, desserts and ices, savouries / edited by Wilfred J. France

by Fance, Wilfred J.

Edition: 3rd ed. with revisionsPublisher: London : Virtue, 1976Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8 NEW] (1).
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Les bases de la patisserie, confiserie, glacerie / M. Vitalis.

by Vitalis, M.

Publisher: France : L.T. Editions J. Lanore, 1986Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 VIT] (1).
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No cover image available
Le Sucre d'art [videorecording] = Sugar art / Jean-Francois Arnaud.

by Arnaud, Jean-Francois.

Publisher: Cordes sur Ciel, [France] : S.A.R.L. Sucracor : Realisation Meida Conseil Communication [Producers], [2000?]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8653 ARN] (1).
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Feerie en Sucre d'Art / Stephane Klein

by Klein, Stephane.

Publisher: France : Editions Bellouet, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 KLE] (1).
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Escales d'exception avec Flexipan : Carte Blanche A 90 Chefs du Monde Entier.

Publisher: France : Demarle, 2005Other title: Flexipan.Availability: Items available for loan: Taylor's Library-TU [Call number: 683.820944 ESC] (1).
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Sweet / Yotam Ottolenghi, Helen Goh with Tara Wigley.

by Ottolenghi, Yotam [author.] | Goh, Helen [author.] | Wigley, Tara [author.].

Publisher: California : Ten Speed Press, 2017Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 OTT 2017] (1).
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Dessert divas / Christine Manfield, photography by Anson Smart.

by Manfield, Christine [author.] | Smart, Anson [photographer.].

Publisher: Melbourne, Victoria, Australia : Lantern, an imprint of Penguin Books, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 MAN 2014] (1).
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The art of the confectioner : sugarwork and pastillage / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.

by Notter, Ewald, 1955-.

Publisher: Hoboken, New Jersey : John Wiley, [2014]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.86] (1).
The art of the chocolatier : from classic confections to sensational showpieces / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.

by Notter, Ewald, 1955- [author].

Publisher: Hoboken, New Jersey : John Wiley, [2011]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.3374] (1).
Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].

by Greweling, Peter P [author.] | Fink, Ben [photographer.] | Culinary Institute of America.

Edition: Second edition.Publisher: New York : John Wiley & Sons, [2013]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.153] (1).
Four in one : on the boundaries of chocolate = en los limites del chocolate / Ramon Morató, JM Ribé, Raúl Bernal, Miquel Guarro.

by Morató, Ramon [author.] | Ribé, JM [author.] | Bernal, Raúl [author.] | Guarro, Miquel [author.].

Publisher: Barcelona, Spain : Rafel Vila, 2016Other title: FourinOne.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 MOR 2016] (2).
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How to cook that : crazy sweet creations / Ann Reardon.

by Reardon, Ann [author.].

Publisher: Coral Gables : Mango Media, 2021Availability: Items available for loan: Taylor's Library-TU [Call number: 641.86 REA 2021] (1).
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