|
|
|
French food on the table, on the page and in French culture / edited by Lawrence R. Schehr, Allen S. Weiss
by Schehr, Lawrence R. Publisher: New York : Routledge, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 FRE]
(2).
|
|
|
|
The concise larousse gastronomique : the world's greatest cookery encyclopedia Publisher: London : Hamlyn, c1988Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 CON]
(1).
|
|
|
|
French gastronomy : the history and geography of a passion / Jean-Robert Pitte ; translated by Jody Gladding
by Pitte, Jean-Robert, 1949- | Gladding, Jody, 1955-. Publisher: New York : Columbia University Press, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 PIT 2002]
(3).
|
|
|
|
Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.
by Trubek, Amy B. Publisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.594409 TRU]
(1).
|
|
|
|
Thuriès magazine gastronomie
by Thuriès, Yves. Publisher: Cordes sur Ciel : Thuriès magazine gastronomie, Other title: Thuriès gastronomie magazine.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.505 THU]
(5).
|
|
|
|
Larousse gastronomique / with the assistance of the Gastronomic Committee, president Joël Robuchon.
by Robuchon, Joël, 1945- [editor.] | Larousse (Firm). Edition: Updated edition.Publisher: London : Hamlyn, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
(4). Items available for reference: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
(2).
|
|
|
|
New concise larousse gastronomique : the culinary classic / with the assistance of the Gastronomic Committee President Joël Robuchon.
by Robuchon, Joël, 1945-. Edition: Revised and updated edition.Publisher: London : Hamlyn, 2007Other title: Larousse Gastronomique.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.503 NEW 2007]
(2).
|
|
|
|
Gusto : essential writings in nineteenth-century gastronomy / edited with an introduction by Denise Gigante ; with a foreword by Harold Bloom.
by Gigante, Denise, 1965- | Garval, Michael D, 1963-. Manuel des Amphitryons. Publisher: New York : Routlege, 2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 GUS 2005]
(1).
|
|
|
|
Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.
by This, Hervé. Publisher: New York, N.Y. : Columbia University Press, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 THI 2009]
(1).
|
