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The concise larousse gastronomique : the world's greatest cookery encyclopedia. Edition: Revised editionPublisher: London : Octopus Publishing, 2003Publisher: ©1988Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 CON]
(5).
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Recipe management & nutritional analysis [videorecording]
by American Technical Publishers. Publisher: [United States] : ATP, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 REC 2012]
(1).
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Cultural foods : traditions and trends / Pamela Goyan Kittler, Kathryn P. Sucher
by Kittler, Pamela Goyan, 1953- | Sucher, Kathryn [(j.a.)]. Publisher: Belmont, CA : Wadsworth, c2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.59 KIT]
(5).
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Foods : experimental perspectives / Margaret McWilliams.
by McWilliams, Margaret. Edition: 4th ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 MAC]
(4).
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Exploring quantity food production and service through problems / Elizabeth McKinney Lieux, Patricia Kelly Luoto.
by Lieux, Elizabeth McKinney | Luoto, Patricia Kelly. Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 LIE]
(1).
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Food presentation for the professional / David A. Mizer ... [et al.].
by Mizer, David A. Edition: 3rd ed.Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 FOO]
(3).
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Professional cookery : the process approach / Daniel R. Stevenson.
by Stevenson, Daniel R. Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 STE]
(1).
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At the South-East Asian table / Alice Yen Ho.
by Ho, Alice Yen, 1948-. Publisher: Kuala Lumpur ; New York : Oxford University Press, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.10959 HOA]
(2).
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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]
(3).
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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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Culinology : the intersection of culinary arts and food science / editor: J. Jeffrey Cousminer.
by Cousminer, J. Jeffrey. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 CUL 2017]
(3).
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The taste culture reader : experiencing food and drink / edited by Carolyn Korsmeyer.
by Korsmeyer, Carolyn [editor.]. Edition: Second editionPublisher: London ; New York : Bloomsbury Academic, an imprint of Bloomsbury Publishing PIc, [2017]Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5 TAS 2017]
(1).
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The food & wine guide to perfect pairings : 150+ delicious recipes matched with the world's most popular wines. Publisher: New York : Liberty Street, [2017]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 FOO 2017]
(1).
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Food production operations / Chef Parvinder S. Bali.
by Bali, Parvinder S [author.]. Edition: Third edition.Publisher: New Delhi : Oxford University Press, 2020Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2020]
(1).
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Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.
by Brenner, M. P. (Michael P.) [author.] | Sörensen, Pia M [author.] | Weitz, David A [author.]. Edition: First edition.Publisher: New York, NY : W.W. Norton & Company, [2020]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 BRE 2020]
(1).
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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]
(6).
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Welcome to culinary school : a culinary student survival guide / Daniel Traster.
by Traster, Daniel [author.]. Edition: Second edition.Publisher: Boston : Pearson, [2016]Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95023 TRA 2016]
(2).
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Eating fandom : intersections between fans and food cultures / edited by CarrieLynn D. Reinhard, Julia E. Largent, Bertha Chin.
by Reinhard, CarrieLynn D [editor.] | Largent, Julia E [editor.] | Chin, Bertha [editor.]. Publisher: London : Routledge, 2022Availability: Items available for reference: Taylor's Library-TU
[Call number: 394.12]
(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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