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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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Classical cooking the modern way : recipes / [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt
by Pauli, Philip | Schmidt, Arno, 1937- | Schmidt, Margaret. Edition: 3rd ed.Publisher: New York : John Wiley, c1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PAU 1997]
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The food lab : better home cooking through science / J. Kenji López-Alt ; photographs by the author.
by López-Alt, J. Kenji. Publisher: New York ; London : W.W. Norton & Company, Inc., [2015]Copyright date: ©2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 LOP 2015]
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The world encyclopedia of fish and shellfish / Kate Whiteman.
by Whiteman, Kate. Publisher: Wigston, Leicestershire : Hermes House, [2011]Copyright date: ©2011Other title: Fish and shellfish.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.692 WHI 2011]
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Understanding food : principles and preparation / Amy C. Brown.
by Brown, Amy C [author.]. Edition: Sixth edition.Publisher: Boston, MA : Cengage, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3 BRO 2019]
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Experimental foods laboratory manual / Margaret McWilliams.
by McWilliams, Margaret [author.]. Edition: Ninth edition.Publisher: Upper Saddle River, New Jersey : Pearson Education, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 MAC 2017]
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Food, media and contemporary culture : the edible image / edited by Peri Bradley.
by Bradley, Peri, 1960- [editor.]. Publisher: Houndmills, Basingstoke : Palgrave Macmillan, 2016Other title: Food, media & contemporary culture.Availability: Items available for loan: Taylor's Library-TU
[Call number: 791.436564 FOO 2016]
(3). Items available for reference: Taylor's Library-TU
[Call number: 791.436564 FOO 2016]
(1).
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On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel ; photographs by Richard Embery and Debby Wolvos ; drawings by Stacey Winters Quattrone and William E. Ingram.
by Labensky, Sarah R [author.] | Hause, Alan M [author.] | Martel, Priscilla [author.] | Embery, Richard [photographer.] | Wolvos, Debby [photographer.] | Quattron, Stacey Winters [illustrator.] | Ingram, William E [illustrator.]. Edition: Sixth edition.Publisher: Hudson Street, NY : Pearson, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 LAB 2019]
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Larousse gastronomique / with the assistance of the Gastronomic Committee, president Joël Robuchon.
by Robuchon, Joël, 1945- [editor.] | Larousse (Firm). Edition: Updated edition.Publisher: London : Hamlyn, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
(4). Items available for reference: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
(2).
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Chinese food cutting / Cao Nai-sheng.
by Cao, Nai-sheng. Publisher: Singapore : Cengage Learning, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.810951 CAO 2009]
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Larousse gastronomique : the world's greatest culinary encyclopedia / with the assistance of the Gastronomic Committee, President Joël Robuchon.
by Robuchon, Joël, 1945- | Montagné, Prosper, 1864-1948. Larousse gastronomique | Larousse (Firm). Edition: First American edition.Publisher: New York : Clarkson Potter/Publishers, [2009]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
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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]
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Foods : experimental perspectives / Margaret McWilliams.
by McWilliams, Margaret. Edition: Seventh edition.International edition.Publisher: Harlow : Pearson Education Limited [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.072 MAC 2014]
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The science of cooking / Stuart Farrimond.
by Farrimond, Stuart [author.]. Publisher: London : Dorling Kindersley Limited, 2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 FAR 2017]
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2018]
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2019]
(5). Checked out (1).
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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]
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