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Dry heat cooking methods [videorecording] / Food & Beverage Institute ; The Culinary Institute of America.
by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America). Publisher: [Hyde Park, N.Y.] : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.76 DRY 2007]
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Le Sucre d'art [videorecording] = Sugar art / Jean-Francois Arnaud.
by Arnaud, Jean-Francois. Publisher: Cordes sur Ciel, [France] : S.A.R.L. Sucracor : Realisation Meida Conseil Communication [Producers], [2000?]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.8653 ARN]
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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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Meat cooking techniques [videorecording] / Production director, Monica Hightower ; Executive producer, G.W. Davis.
by Hightower, Monica | Davis, G.W | Creative Educational video. Publisher: Lubbock, Texas : Creative Educational Video, Inc., [19--?]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 MEA]
(1).
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Le Sucre d'art [videorecording] = Sugar art / Jean-Francois Arnaud.
by Arnaud, Jean-Francois. Publisher: Cordes sur Ciel, [France] : S.A.R.L. Sucracor : Realisation Meida Conseil Communication [Producers], [2000?]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.8653 ARN]
(1).
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Culinary fundamentals / American Culinary Federation, The Culinary Institute of America.
by American Culinary Federation | Culinary Institute of America. Publisher: Upper Saddle River, New Jersey : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 CUL]
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The basic steps of baking bread / laminating dough [videorecording] / Food and Beverage Institute.
by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America). Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 BAS]
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Ingredients & flavor dynamics [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America.
by Food and Beverage Institute (Culinary Institute of America). Publisher: [S.l.] : Culinary Institute of America, [2004?]Other title: Ingredients and flavor dynamics.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 ING 2004]
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Shaping bread [videorecording] : creating variery through form / Ciril Hitz ; produced by Nick Versteeg ; DV Cuisine.
by Versteeg, Nick | Hitz, Ciril | DV Cuisine. Publisher: Vancouver : DV Cuisine, c2008Other title: Cyril Hitz presents | Cyril Hitz presents shaping bread.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.815 SHA 2008]
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La mode et la cuisine [videorecording]
by Video Education Australasia. Publisher: Bendigo, Vic. : VEA, 2009Availability: Items available for loan: Taylor's Library-TC
[Call number: 746.920944 MOD 2009]
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