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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] (4).
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] (3).
Essentials of Asian cuisine : fundamentals and favorite recipes / Corinne Trang ; black-and-white photographs by Corinne Trang ; color photographs by Christopher Hirsheimer.

by Trang, Corinne [author.] | Hirsheimer, Christopher [photographer.].

Publisher: New York : Simon & Schuster, [2003]Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.595 TRA 2003] (3). Checked out (1).
The French Laundry cookbook / Thomas Keller with Susie Heller and Michael Ruhlman ; photographs by Deborah Jones.

by Keller, Thomas, 1955- [author.] | Heller, Susie [author.] | Ruhlman, Michael, 1963- [author.] | Jones, Deborah (Photographer) [Photographer.].

Publisher: New York, NY : Artisan, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 KEL 1999] (6).
French cooking : classic recipes and techniques / Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.

by Boué, Vincent | Delorme, Hubert | McLachlan, Clay | Bocuse, Paul, 1926-.

Edition: English-language edition.Publisher: Paris : Flammarion, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 BOU 2010] (4).
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] (2).
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] (2).
International cuisine / Michael F. Nenes ; photography by Joe Robbins.

by Nenes, Michael F [author.] | Robbins, Joe [photographer.] | Art Institutes. International Culinary School.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.59 NEN 2009] (4).
The complete Asian cookbook / Charmaine Solomon, Deborah Solomon, Nina Harris.

by Solomon, Charmaine | Solomon, Deborah | Harris, Nina.

Publisher: Richmond, Victoria : Hardie Grant Books, 2016Availability: Items available for loan: Taylor's Library-TU [Call number: 641.595 SOL 2016] (2).
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] (2).
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] (1).
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).
Practical cookery : for level 2 commis chef apprentices and NVQs / David Foskett, Patricia Paskins, Neil Rippington, Steve Thorpe.

by Foskett, David, 1951- [author.] | Paskins, Patricia [author.] | Rippington, Neil [author.] | Thorpe, Steve [author.].

Edition: 14th edition.Publisher: London : Hodder Education, 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 FOS 2019] (4).
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] (3).
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] (6).
New concise larousse gastronomique : the culinary classic / with the assistance of the Gastronomic Committee President Joël Robuchon.

by Robuchon, Joël, 1945-.

Edition: Revised and updated edition.Publisher: London : Hamlyn, 2007Other title: Larousse Gastronomique.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.503 NEW 2007] (2).
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] (2).
Cook & freeze : 150 delicious dishes to serve now and later / Dana Jacobi.

by Jacobi, Dana.

Publisher: [Emmaus, Pa.] : Rodale, c2010Other title: Cook and freeze.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.6153 JAC 2010] (1).
Math for the professional kitchen / the Culinary Institute of America ; Laura Dreesen, Michael Nothnagel, and Susan Wysocki.

by Dreesen, Laura [author.] | Nothnagel, Michael [author.] | Wysocki, Susan [author.] | Culinary Institute of America.

Publisher: Hoboken, NJ : Wiley, [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.50151 DRE 2011] (3).
The professional chef / The Culinary Institute of America.

by Culinary Institute of America [issuing body.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO 2011] (7).