Taylor's Library catalog › Results of search for 'ccl=su:"Cooking." and itype:18'

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		Essentials of professional cooking / Wayne Gisslen; photography by J. Gerard Smith. by Gisslen, Wayne, 1946-. Publisher: Hoboken, NJ : John Wiley, 2004Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2004] (10). Place hold
		Professional cooking / Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith. by Gisslen, Wayne, 1946-. Edition: 5th ed.Publisher: New York : J. Wiley, c2003 +Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS] (2). Place hold
		Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan. by Morgan, James L. (James LeRoy), 1946-. Publisher: Oxford : Elsevier/Butterworth-Heinemann, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 MOR 2006] (3). Place hold
		So you are a chef : managing your culinary career / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes. by Brefere, Lisa M \| Drummond, Karen Eich \| Barnes, Brad. Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5029 BRE] (6). Place hold
		Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla. by McGreal, Michael J \| Padilla, Linda J. Publisher: Orland Park, IL : American Technical Publishers, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 MAC 2010] (2). Place hold
		Food production operations / Parvinder S. Bali, Programme manager - Culinary Services, Oberoi Centre of Learning and Development, New Delhi. by Bali, Parvinder S [author.]. Edition: Second edition.Publisher: New Delhi : Oxford University Press, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAL 2014] (2). Place hold