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French food on the table, on the page and in French culture / edited by Lawrence R. Schehr, Allen S. Weiss
by Schehr, Lawrence R. Publisher: New York : Routledge, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 FRE]
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Wonderful French cookery / Brigitte Perrin-Chattard, Jean-Pierre Perrin-Chattard
by Perrin-Chattard, Brigitte | Perrin-Chattard, Jean- Pierre. Publisher: France : Quest France, 1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 PER]
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They eat that? : a cultural encyclopedia of weird and exotic food from around the world / Jonathan Deutsch, editor with Natalya Murakhver, contributing editor.
by Deutsch, Jonathan, 1977- | Murakhver, Natalya. Publisher: Santa Barbara, Calif. : ABC-CLIO, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.12003 THE 2012]
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The professional chef / the Culinary Institute of America
by Culinary Institute of America. Professional chef. Edition: 7th ed.Publisher: New York : John Wiley, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PRO 2002]
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Italian : the passion and perfection, secrets of the trattoria for creative cooking. Publisher: The Netherlands : Rebo International, 2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.59457 ITA]
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Pasta by design / George L. Legendre ; foreword by Paola Antonelli ; photography by Stefano Graziani ; based on an idea by Marco Guarnieri.
by Liaropoulos-Legendre, George | Graziani, Stefano | Guarnieri, Marco. Publisher: New York : Thames & Hudson, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.755 LIA 2011]
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Classical cooking the modern way : methods and techniques / Philip Pauli ; translated by Hannelore Dawson-Holt.
by Pauli, Philip [author.]. Edition: 3rd ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 PAU 1999]
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Chinese food / Junru Liu.
by Liu, Junru. Edition: [Updated ed.]Publisher: Cambridge : Cambridge University Press, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.300951 LIU 2011]
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Dry heat cooking methods [videorecording] / Food & Beverage Institute ; The Culinary Institute of America.
by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America). Publisher: [Hyde Park, N.Y.] : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.76 DRY 2007]
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Cooking to the image : a plating handbook / Elaine Sikorski.
by Sikorski, Elaine. Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.502 SIK 2013]
(1), TC External Storage
[Call number: 641.502 SIK 2013]
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Southeast Asian food : Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia, and Vietnam / Rosemary Brissenden.
by Brissenden, Rosemary. Publisher: London : Grub Street, 2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.595 BRI]
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Nigella summer : easy cooking, easy eating / Nigella Lawson ; photographs by Petrina Tinslay.
by Lawson, Nigella, 1960- | Tinslay, Petrina. Publisher: London : Chatto & Windus, 2014Other title: Forever summer.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.564 LAW 2014]
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Chocolat l'envers du decor = Chocolate, behind the scenes / Philippe Bertrand, Philippe Marand; photographs Moussa Elibrik
by Bertrand, Phillippe | Marand, Philippe. Publisher: France : Les Editions De l'if, 2000Other title: Chocolate, behind the scenes..Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.6374 BER]
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Kitty Campion's vegetarian encyclopedia: all you need to know about fruit, vegetables , grains, nuts and seeds / Kitty Campion.
by Campion, Kitty. Publisher: England : Leopard, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5636 CAM]
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Zarina's home cooking : recipes from Malaysia and Singapore / Zarina Ibrahim ; compiled and edited by Rosalind Mowe
by Zarina Ibrahim. Publisher: [Singapore]: Tien Wah Press, [n.d.] Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.59595 ZAR]
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The professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas
by Sonnenschmidt, Frederic H, 1935- | Nicolas, John F, 1941-. Edition: 5th ed.Publisher: New York : Van Nostrand Reinhold, c1993Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.79 SON]
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Le Cordon Bleu complete cooking techniques : the indispensable reference demonstrates over 700 illustrated techniques with 2000 photos and 200 recipes / Jeni Wright, Eric Treuille.
by Wright, Jeni | Treuille, Eric. Publisher: New York : William Morrow, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WRI]
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