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Dry heat cooking methods [videorecording] / Food & Beverage Institute ; The Culinary Institute of America.

by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: [Hyde Park, N.Y.] : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.76 DRY 2007 | 641.76 DRY] (4).
Le Sucre d'art [videorecording] = Sugar art / Jean-Francois Arnaud.

by Arnaud, Jean-Francois.

Publisher: Cordes sur Ciel, [France] : S.A.R.L. Sucracor : Realisation Meida Conseil Communication [Producers], [2000?]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8653 ARN] (1).
Le Cordon Bleu [videorecording] : menus for entertaining

by Jefferson Pilot Entertainment | Le Cordon bleu (School : Paris, France).

Publisher: Paris : [S.l.] : Le Cordon Bleu ; Jefferson Pilot Entertainment, 1998Other title: Menus for entertaining..Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 LEC] (4).
Meat cooking techniques [videorecording] / Production director, Monica Hightower ; Executive producer, G.W. Davis.

by Hightower, Monica | Davis, G.W | Creative Educational video.

Publisher: Lubbock, Texas : Creative Educational Video, Inc., [19--?]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 MEA] (1).
Le Sucre d'art [videorecording] = Sugar art / Jean-Francois Arnaud.

by Arnaud, Jean-Francois.

Publisher: Cordes sur Ciel, [France] : S.A.R.L. Sucracor : Realisation Meida Conseil Communication [Producers], [2000?]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.8653 ARN] (1).
Culinary fundamentals / American Culinary Federation, The Culinary Institute of America.

by American Culinary Federation | Culinary Institute of America.

Publisher: Upper Saddle River, New Jersey : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 CUL] (4), TC External Storage [Call number: 641.5 CUL] (1).
The basic steps of baking bread / laminating dough [videorecording] / Food and Beverage Institute.

by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 BAS] (1).
Ingredients & flavor dynamics [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America.

by Food and Beverage Institute (Culinary Institute of America).

Publisher: [S.l.] : Culinary Institute of America, [2004?]Other title: Ingredients and flavor dynamics.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 ING 2004] (1).
Shaping bread [videorecording] : creating variery through form / Ciril Hitz ; produced by Nick Versteeg ; DV Cuisine.

by Versteeg, Nick | Hitz, Ciril | DV Cuisine.

Publisher: Vancouver : DV Cuisine, c2008Other title: Cyril Hitz presents | Cyril Hitz presents shaping bread.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 SHA 2008] (1).
La mode et la cuisine [videorecording]

by Video Education Australasia.

Publisher: Bendigo, Vic. : VEA, 2009Availability: Items available for loan: Taylor's Library-TC [Call number: 746.920944 MOD 2009] (1).