Taylor's Library

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Vins & cuisine de terroir en languedoc : Vins : 200 bonnes adresses; Cuisine: 50 recettes / sous la direction de Jean Clavel; photographies Robert Baillaud.

Publisher: Toulouse, France : Editions Privat, c1988Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 VIN] (1).
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No cover image available
Le Cordon Bleu [videorecording] : menus for entertaining

by Jefferson Pilot Entertainment | Le Cordon bleu (School : Paris, France).

Publisher: Paris : [S.l.] : Le Cordon Bleu ; Jefferson Pilot Entertainment, 1998Other title: Menus for entertaining..Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 LEC] (4).
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Professional French pastry series : Vol. 4 : Decorations, borders and letters, marzipan, and modern desserts / Roland Bilheux and Alain Escoffier under the direction of Pierre Michalet

by Bilheux, Roland | Escoffier, Alain.

Publisher: Paris : New York : Cicem ; Van Nostrand Reinhold, c1987Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8650944 BIL] (1).
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The breads of France : and how to bake them in your own kitchen / by Bernard Clayton ; introduction to the new edition by Patricia Wells.

by Clayton, Bernard.

Publisher: California : Ten Speed Press, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8150944 CLA] (1).
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The soups of France / Lois Anne Rothert ; photographs by Don Smith.

by Rothert, Lois Anne.

Publisher: San Francisco, Calif. : Chronicle Books, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.813 ROT 2002] (1).
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The Paris cookbook / Patricia Wells.

by Wells, Patricia.

Publisher: New York : Kyle Cathie, 2001Availability: Items available for loan: Taylor's Library-TU [Call number: 641.594436 WEL] (1).
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Roger Vergé's cooking with fruit / Roger Vergé with Adeline Brousse ; translated by Molly Stevens ; photographs by Jean-Pierre Dieterlen, assisted by Danièle Schnapp.

by Vergé, Roger, 1930- | Brousse, Adeline.

Publisher: New York, N.Y. : H. N. Abrams, 1998Other title: Cooking with fruit.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.64 VER] (1).
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The food of France / [by] Waverley Root. With an introd. by Samuel Chamberlain. Illustrated by Warren Chappell.

by Root, Waverley Lewis, 1903-.

Publisher: New York : Vintage Books, 1966, 1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.0944 ROO] (1).
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In the kitchen with Alain Passard : inside the world (and mind) of a master chef / written and illustrated by Christophe Blain ; recipes by Alain Passard ; with inking by Clémence Sapin & Christophe Blain ; graphic concept by Néjib Belhadj Kacem.

by Blain, Christophe | Passard, Alain, 1956- | Sapin, Clémence | Kacem, Néjib Belhadj.

Publisher: San Francisco : Chronicle Books, 2013Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5092 BLA 2013] (3).
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Le Cordon Bleu cuisine foundations : classic recipes / the Chefs of Le Cordon Bleu.

by Cordon bleu (School : Paris, France).

Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Other title: Cuisine foundations.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 COR 2011] (4).
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Brasseries & bistros in Paris / foreword, Andre Santini ; photography, Valentine Vermeil ; text, Matthieu Flory, Clementine Forissier.

by Flory, Matthieu | Forissier, Clementine.

Publisher: Antwerp : Tectum Pub., c2008Other title: Brasseries and bistros in Paris.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9544 FLO 2008] (1).
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Le Cordon Bleu cuisine foundations / the chefs of Le Cordon Bleu.

by Cordon bleu (School : Paris, France).

Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, c2011Other title: Cuisine foundations.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 COR 2011] (2).
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PH10 : antologίa Pierre Hermé.

by Hermé, Pierre.

Publisher: Barcelona : Montagud Editores, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.860944 HER 2008] (1).
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No cover image available
Cuisine et vins de France.

Publisher: Paris : La Societé Francðaise d'Editions Vinicoles, 2003-Other title: Cuisine & vins de France.Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5944 CUI] (1).
Sacre cordon bleu : what the French know about cooking / Micheal Booth.

by Booth, Micheal.

Publisher: London : Jonathan Cape, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944092 BOO] (1).
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