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The professional chef's book of charcuterie : pates, terrines, timbales, galantines, sausages, and other culinary delights / T.G. Mueller.
by Mueller, T. G. (Tina G.), 1952-. Publisher: New York : Van Nostrand Reinhold, c1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.66 MUE]
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Le Cordon Bleu complete cooking techniques : [with over 200 basic recipes from the world's most famous culinary school / [Jeni Wright and Eric Treuille]
by Wright, Jeni | Treuille, Eric. Publisher: London : Cassell Paperbacks, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WRI]
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Pol Martin's supreme cuisine / [Pol Martin].
by Martin, Pol. Publisher: Montreal : Brimar, c1993Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 MAR]
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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]
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Gastronomy and foies gras from France : ideas, tips, recipes and menus Publisher: Gimont, France : Comtesse du Barry, [2000]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 GAS]
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Larousse Gastronomique : [the world's greatest culinary encyclopedia] / with the assistance of the Gastronomic Committee ; President Joel Robuchon.
by Montagni, Prosper, 1864-1948. Larousse gastronomique | Larousse (Firm). Comiti gastronomique. Edition: [New ed.]Publisher: London : Hamlyn, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR]
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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]
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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]
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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]
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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]
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The classic and contemporary recipes of Yves Thurihs. Modern French pastry / translated by Rhona Poritzky Lauvand.
by Thurihs, Yves. Publisher: New York : John Wiley, [1996]Publisher: ©1996Other title: Modern French pastry.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.8650944 THU]
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Paul Bocuse's regional French cooking / with the assistance of Martine Albertin, Anne Grandclément, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.
by Bocuse, Paul, 1926- | Albertin, Martine | Grandclément, Anne | Couderc, Pascale | Curtis, Stephanie | Pierce, Charles, 1951- | Frege, Dietmar. Publisher: Paris : Flammarion, [1991]Copyright date: ©1991Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 BOC 1991]
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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]
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New creative techniques from a French master chef / Michel Roux; translated by Kate Whiteman, photographed by Martin Brigdale
by Roux, Michel, 1941-. Publisher: New York, NY : Rizzoli International Publications, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 ROU]
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Mastering simplicity : a life in the kitchen / Christian Delouvrier, Jennifer Leuzzi ; photographs by Michel Arnaud.
by Delouvrier, Christian | Leuzzi, Jennifer. Publisher: Hoboken, N.J. : J. Wiley, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 DEL]
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