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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).
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).
Food science [videorecording] : kitchen mysteries revealed / Learning Seed.

by Learning Seed Company.

Publisher: Chicago, IL : Learning Seed, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FOO 2000] (1).
Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

by Ozilgen, Z. Sibel [author.].

Edition: Second edition.Publisher: Boca Raton : CRC Press, Taylor & Francis Group, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 OZI 2020] (1).