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Food of the world [electronic resource] . Italy / Freddie Kidd.
by Kidd, Freddie | ebrary, Inc. Edition: 1st ed.Publisher: Chandni Chowk, Delhi : Global Media, 2009Other title: Italy.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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Food of the world [electronic resource] . Spain / Felecia Hyde.
by Hyde, Felecia | ebrary, Inc. Edition: 1st ed.Publisher: Chandni Chowk, Delhi : Global Media, 2009Other title: Spain.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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Breaking bread [electronic resource] : recipes and stories from immigrant kitchens / Lynne Christy Anderson ; foreword by Corby Kummer ; photographs by Robin Radin.
by Anderson, Lynne Christy, 1965- | ebrary, Inc. Publisher: Berkeley : University of California Press, 2010Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 394.1/20973]
(1).
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Commissary kitchen : my infamous prison cookbook / by Albert "Prodigy" Johnson and Kathy Iandoli ; foreword by Eddie Huang.
by Johnson, Albert "Prodigy" [author.] | Iandoli, Kathy [author.] | Huang, Eddie [author of foreword.]. Publisher: New York, NY : Infamous, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 642.5]
(1).
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Chop suey [electronic resource] : a cultural history of Chinese food in the United States / Andrew Coe.
by Coe, Andrew | ebrary, Inc. Publisher: New York : Oxford University Press, 2009Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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Menus from history [electronic resource] : historic meals and recipes for every day of the year. Volume 1 / Janet Clarkson.
by Clarkson, Janet, 1947- | ebrary, Inc. Publisher: Santa Barbara, CA : Greenwood Press, 2009Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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Menus from history [electronic resource] : historic meals and recipes for every day of the year. Volume 1 / Janet Clarkson.
by Clarkson, Janet, 1947- | ebrary, Inc. Publisher: Santa Barbara, CA : Greenwood Press, 2009Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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Food culture in colonial Asia : a taste of empire / Cecilia Leong-Salobir.
by Leong-Salobir, Cecilia [author.]. Publisher: Milton Park, Abingdon, Oxon ; New York : Routledge, 2011Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 394.1/2095]
(1).
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My Indian Kitchen [electronic resource] : Preparing Delicious Indian Meals without Fear or Fuss.
by Nayak, Hari | Turkel, Jack. Publisher: New York : Tuttle Pub., 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5954]
(1).
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Baking for special diets / Richard J. Coppedge, Jr. CMB, The Culinary Institute of America.
by Coppedge, Richard J [author.] | Culinary Institute of America [issuing body.]. Publisher: Hoboken, New Jersey : John Wiley & Sons, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.815]
(2).
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Feast : generous vegetarian meals for any eater and every appetite / Sarah Copeland ; photography by Yunhee Kim.
by Copeland, Sarah [author.] | Kim, Yunhee [photographer.]. Publisher: San Francisco, California : Chronicle Books, [2013]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5636]
(1).
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Culinary math / Linda Blocker + Julia Hill.
by Blocker, Linda [author.] | Hill, Julie, 1954- [author.]. Edition: Fourth edition.Publisher: Hoboken, New Jersey : Wiley, [2016]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.50151]
(2).
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Man food : recipes from the iron trade, Sloss Furnaces National Historic Landmark / foreword by Karen R. Utz.
by Utz, Karen R | Sloss Furnace Association. Publisher: Tuscaloosa : University of Alabama Press, ©2007Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5973]
(1).
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Bitter greens [electronic resource] : essays on food, politics, and ethnicity from the imperial kitchen / Anthony Di Renzo.
by Di Renzo, Anthony, 1960-. Publisher: Albany : Excelsior Editions/State University of New York Press, c2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.30945]
(1).
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The everything guide to foraging [electronic resource] : identifying, harvesting, and cooking nature's wild fruits and vegetables / Vickie Shufer.
by Shufer, Vickie. Publisher: Avon, Mass. : Adams media, c2011Other title: Guide to foraging | Foraging.Online 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]
(1).
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Culinary fictions [electronic resource] : food in South Asian diasporic culture / Anita Mannur.
by Mannur, Anita. Publisher: Philadelphia : Temple University Press, 2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 820.9/3564]
(1).
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The Food, folklore, and art of lowcountry cooking [electronic resource] : a celebration of the foods, history, and romance handed down from England, Africa, the Caribbean, France, Germany, and Scotland / Joseph E. Dabney ; foreword by Matt Lee and Ted Lee.
by Dabney, Joseph Earl. Publisher: Naperville, IL : Cumberland House, c2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5975]
(1).
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The cooking of Brazil [electronic resource] / Matthew Locricchio ; with photos by Jack McConnell.
by Locricchio, Matthew | McConnell, Jack. Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5981]
(1).
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The cooking of China [electronic resource] / Matthew Locricchio.
by Locricchio, Matthew. Edition: 2nd ed.Publisher: New York : Marshall Cavendish Benchmark, c2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5951]
(1).
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Cooking of France.
by Locricchio, Matthew. Edition: 2nd ed.Publisher: Tarrytown : Marshall Cavendish, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5944]
(1).
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