Taylor's Library

Your search returned 244 results.

Not what you expected? Check for suggestions
Unhighlight Highlight
|
The great book of chocolate : the chocolate lover's guide, with recipes / David Lebovitz ; food photography by Christopher Hirsheimer.

by Lebovitz, David [author.].

Publisher: Berkeley : Ten Speed Press, 2004Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.6/374] (1).
The flavor equation the science of great cooking explained + more than 100 essential recipes Nik Sharma ; foreword by Christopher Kimball ; illustrations by Matteo Riva.

by Sharma, Nik [author.] | Riva, Matteo [illustrator.] | Kimball, Christopher [writer of foreword.].

Publisher: San Francisco Chronicle Books 2020Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5] (1).
Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

by Ozilgen, Z. Sibel [author.].

Edition: Second edition.Publisher: Boca Raton, Florida ; London ; New York : CRC Press, [2020]Copyright date: ©2020Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.07] (1).
Food science and the culinary arts / Mark Gibson ; illustrated by Pat Newsham.

by Gibson, Mark [author.] | Newsham, Pat [illustrator.].

Publisher: London, United Kingdom : Academic Press is an imprint of Elsevier, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.07] (1).