Taylor's Library

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Professional cookery : the process approach / Daniel R. Stevenson.

by Stevenson, Daniel R.

Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 STE] (1).
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At the South-East Asian table / Alice Yen Ho.

by Ho, Alice Yen, 1948-.

Publisher: Kuala Lumpur ; New York : Oxford University Press, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 394.10959 HOA] (2).
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Study guide to accompany professional cooking, ninth edition / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.] | Gisslen, Wayne, 1946-. Professional cooking.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.57076] (1).
The science of cooking / Stuart Farrimond.

by Farrimond, Stuart [author.].

Publisher: London : Dorling Kindersley Limited, 2017Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 FAR 2017] (3).
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Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2018] (2).
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Culinology : the intersection of culinary arts and food science / editor: J. Jeffrey Cousminer.

by Cousminer, J. Jeffrey.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 CUL 2017] (3).
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Food and media : practices, distinctions and heterotopias / edited by Jonatan Leer, Karen Klitgaard Povlsen.

by Leer, Jonatan [editor,, author.] | Povlsen, Karen Klitgaard [editor,, author.].

Publisher: Abingdon, Oxon ; New York : Routledge, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 394.1/2] (1).
The taste culture reader : experiencing food and drink / edited by Carolyn Korsmeyer.

by Korsmeyer, Carolyn [editor.].

Edition: Second editionPublisher: London ; New York : Bloomsbury Academic, an imprint of Bloomsbury Publishing PIc, [2017]Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5 TAS 2017] (1).
The food & wine guide to perfect pairings : 150+ delicious recipes matched with the world's most popular wines.

Publisher: New York : Liberty Street, [2017]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 FOO 2017] (1).
Food production operations / Chef Parvinder S. Bali.

by Bali, Parvinder S [author.].

Edition: Third edition.Publisher: New Delhi : Oxford University Press, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAL 2020] (1).
Science and cooking : physics meets food, from homemade to haute cuisine / Michael Brenner, Pia Sörensen, and David Weitz.

by Brenner, M. P. (Michael P.) [author.] | Sörensen, Pia M [author.] | Weitz, David A [author.].

Edition: First edition.Publisher: New York, NY : W.W. Norton & Company, [2020]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 BRE 2020] (1).
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Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2019] (6).
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Welcome to culinary school : a culinary student survival guide / Daniel Traster.

by Traster, Daniel [author.].

Edition: Second edition.Publisher: Boston : Pearson, [2016]Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 TRA 2016] (2).
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Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

by Ozilgen, Z. Sibel [author.].

Edition: Second edition.Publisher: Boca Raton, Florida ; London ; New York : CRC Press, [2020]Copyright date: ©2020Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.07] (1).
Food science and the culinary arts / Mark Gibson ; illustrated by Pat Newsham.

by Gibson, Mark [author.] | Newsham, Pat [illustrator.].

Publisher: London, United Kingdom : Academic Press is an imprint of Elsevier, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.07] (1).