Taylor's Library catalog › Results of search for 'ccl=su:"Cooking." and su-to:Food'

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		Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding. by This, Hervé. Publisher: New York : Columbia University Press, [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 THI] (3). Place hold
		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). Place hold
		The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. by Vega, César \| Ubbink, Job \| Linden, Erik van der. Publisher: New York : Columbia University Press, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 KIT 2012] (1). Place hold
		The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten. by Vega, César \| Ubbink, Job \| Linden, Erik van der. Publisher: New York : Columbia University Press, 2013Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 KIT 2013] (1). Place hold
		Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen. by Mouritsen, Ole G [author.] \| Styrbæk, Klavs [author.] \| Johansen, Mariela [translator.]. Publisher: New York : Columbia University Press, [2017]Other title: Mouth feel.Online access: An electronic book accessible through the World Wide Web; click to view Availability: No items available