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National apprenticeship training program for cooks : a training guide for the culinary industry / American Culinary Federation.
by American Culinary Federation. Publisher: Orland Park, IL : American Technical Publishers, 2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.507 NAT 2012]
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The story behind the dish : classic American foods / Mark McWilliams.
by McWilliams, Mark. Publisher: Santa Barbara, CA : Greenwood, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5973 MAC 2012]
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Welcome to culinary school : a culinary student survival guide / Daniel Traster.
by Traster, Daniel. Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95023 TRA 2010]
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The glorious foods of Greece : traditional recipes from the islands, cities, and villages / Diane Kochilas
by Kochilas, Diane. Edition: 1st ed.Publisher: New York, NY : William Morrow, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.59495 KOC]
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The American century cook-book / Jean Anderson.
by Anderson, Jean, 1929-. Edition: 1st ed.Publisher: New York : C. Potter, c1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5973 AME]
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Culinaria Italy : cuisine, country, culture / editor, Claudia Piras ; photographer, Ruprecht Stempell.
by Stempell, Ruprecht, 1965- | Piras, Claudia. Edition: English ed., updated.Publisher: Potsdam : h.f. ullmann, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5945 CUL 2010]
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They eat that? : a cultural encyclopedia of weird and exotic food from around the world / Jonathan Deutsch, editor with Natalya Murakhver, contributing editor.
by Deutsch, Jonathan, 1977- | Murakhver, Natalya. Publisher: Santa Barbara, Calif. : ABC-CLIO, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.12003 THE 2012]
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Classical cooking the modern way : methods and techniques / Philip Pauli ; translated by Hannelore Dawson-Holt.
by Pauli, Philip [author.]. Edition: 3rd ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 PAU 1999]
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Chinese food / Junru Liu.
by Liu, Junru. Edition: [Updated ed.]Publisher: Cambridge : Cambridge University Press, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.300951 LIU 2011]
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Cooking to the image : a plating handbook / Elaine Sikorski.
by Sikorski, Elaine. Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.502 SIK 2013]
(1), TC External Storage
[Call number: 641.502 SIK 2013]
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Fast food nation : what the all-American meal is doing to the world / Eric Schlosser
by Schlosser, Eric. Publisher: London: Penguin Books, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.120973 SCH]
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Larousse gastronomique : [the world's greatest culinary encyclopedia] / with the assistance of the Gastronomic Committee; President Joel Robuchon Edition: Rev. and Updated ed.Publisher: New York : Clarkson Potter, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR]
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An introduction to food and beverage studies / Marzia Magris and Cathy McCreery ; illustrated by Rita Magris
by Magris, Marzia | Magris, Rita [(ill.)] | McCreery, Cathy [(j.a.)]. Edition: Rev. ed.Publisher: Melbourne : Hospitality Press, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 MAG]
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Foods : experimental perspectives / Margaret McWilliams.
by McWilliams, Margaret. Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 MAC]
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Experimental foods laboratory manual / by Margaret McWilliams.
by McWilliams, Margaret. Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 MAC]
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The chef's companion : a culinary dictionary / Elizabeth Riely ; illustrations by David Miller
by Riely, Elizabeth. Edition: 3rd ed.Publisher: Hoboken, New Jersey : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.303 RIE 2003]
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