Your search returned 18 results.

Not what you expected? Check for suggestions
|
Culinary arts : principles and applications / by Chef Michael J. McGreal.

by McGreal, Michael J | Trakselis, Linda J | Trakselis, Linda J. Mise en place | American Technical Publishers, Inc.

Publisher: Homewood, IL : American Technical Publishers, Inc., 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 MAC] (7).
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 | 641.57 GIS] (10).
So you want to be a chef? : your guide to culinary careers / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.

by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad.

Publisher: Hoboken, N.J. : John Wiley, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5023 BRE] (2).
On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

by Labensky, Sarah R | Embery, Richard | Hause, Alan M | Ingram, William E | Labensky, Steven | Quatrone, Stacey Winters.

Edition: 3rd editionPublisher: Upper Saddle River, N.J. : Prentice Hall, 2003Publisher: ©2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 LAB] (16).
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).
El Bulli, 1998- / Ferran Adrià, Juli Soler, Albert Adria.

by Adriá, Ferran | Soler, Juli | Adrià, Albert.

Edition: [English ed.]Publisher: [Spain] : HarperCollins, 2003-Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5946 ADR 2006 | 641.5946 ADR] (5).
Professional cooking / Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Edition: 5th ed.Publisher: New York : J. Wiley, c2003 +Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS] (2).
Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.

by Lister, Ted | Blumenthal, Heston.

Publisher: London : Education Department, Royal Society of Chemistry, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 LIS] (9).
French cooking : classic recipes and techniques / Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.

by Boué, Vincent | Delorme, Hubert | McLachlan, Clay | Bocuse, Paul, 1926-.

Edition: English-language edition.Publisher: Paris : Flammarion, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 BOU 2010] (4).
Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.

by Morgan, James L. (James LeRoy), 1946-.

Publisher: Oxford : Elsevier/Butterworth-Heinemann, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 MOR 2006] (3).
Practical cookery / John Campbell, David Foskett, Victor Ceserani.

by Campbell, John | Ceserani, Victor | Foskett, David, 1951-.

Edition: 11th ed.Publisher: London : Hodder Education, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 CAM 2008 | 641.57 CAM] (5).
So you are a chef : managing your culinary career / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.

by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad.

Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5029 BRE] (6).
Modern garde manger : a global perspective / Robert Garlough, Angus Campbell.

by Garlough, Robert, 1954- | Campbell, Angus, 1956-.

Publisher: Clifton Park, NY : Thomson/Delmar Learning, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 GAR 2006 | 641.79 GAR] (3).
Good eats 2 : the middle years / Alton Brown.

by Brown, Alton.

Publisher: New York : Stewart, Tabori & Chang, 2010Other title: Good eats two.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 BRO 2010] (2).
Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla.

by McGreal, Michael J | Padilla, Linda J.

Publisher: Orland Park, IL : American Technical Publishers, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 MAC 2010] (2).
Food production operations / Parvinder S. Bali, Programme manager - Culinary Services, Oberoi Centre of Learning and Development, New Delhi.

by Bali, Parvinder S [author.].

Edition: Second edition.Publisher: New Delhi : Oxford University Press, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAL 2014] (2).
Garde manger [videorecording] : food service learning solutions / Food & 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: 641.79 GAR 2007 | 641.79 GAR] (3).