Taylor's Library

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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] (2).
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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] (1).
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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] (2).
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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] (1).
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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] (1).
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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] (1).
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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] (4).
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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] (1).
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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] (1).
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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] (4).
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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] (1).
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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] (3).
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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] (2).
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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).
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Molecular gastronomy by Molecule-R : an introduction to the science behind 40 spectacular recipes.

by Molecule-R Flavors Inc [author.].

Edition: Second edition.Publisher: Montreal (Qc), Canada : Molecule-R Flavors, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 MOL 2014] (1).
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Advanced professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 1992] (2).
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