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Experimental foods laboratory manual / by Margaret McWilliams.

by McWilliams, Margaret.

Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (2).
101 things I learned in culinary school / Louis Eguaras with Matthew Frederick ; illustrations by Matthew Frederick.

by Eguaras, Louis | Frederick, Matthew.

Publisher: New York : Grand Central Pub., c2010Other title: One hundred and one things I learned in culinary school.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5092 EGU 2010] (1).
Food and cooking skills education : why teach people how to cook? / Anita Tull.

by Tull, Anita [author.].

Publisher: Abingdon, Oxon ; New York, NY : Routledge is an imprint of the Taylor & Francis Group, an Informa Business, [2018]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: 641.5023] (1).
Introduction to culinary arts / the Culinary Institute of America ; editor, Jerry Gleason.

by Gleason, Jerry [editor.] | Culinary Institute of America.

Edition: Second edition.Publisher: Boston : Pearson, [2015]Availability: No items available On order (2).
Seasons in the Wine Country [electronic resource] : recipes from the Culinary Institute of America at Greystone / by Cate Conniff ; photographs by Annabelle Breakey and Faith Echtermeyer.

by Conniff-Dobrich, Cate | Breakey, Annabelle | Echtermeyer, Faith | Culinary Institute of America.

Publisher: San Francisco, Calif. : Chronicle Books, ©2009Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.59794/19] (1).
The French chef handbook / Michel Maincent-Morel.

by Maincent, Michel.

Publisher: Nanterre : BPI, 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 MAI 2020] (2).