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French gastronomy : the history and geography of a passion / Jean-Robert Pitte ; translated by Jody Gladding
by Pitte, Jean-Robert, 1949- | Gladding, Jody, 1955-. Publisher: New York : Columbia University Press, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 PIT 2002]
(3).
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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).
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Italian cuisine [electronic resource] : a cultural history / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.
by Capatti, Alberto, 1944- | Montanari, Massimo, 1949- | O'Healy, Aine | ebrary, Inc. Publisher: New York : Columbia University Press, c2003Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan:
[Call number: 641.5945/09]
(1).
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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).
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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).
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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).
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The insect cookbook : food for a sustainable planet / Arnold van Huis, Henk van Gurp, and Marcel Dicke ; translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap.
by Huis, Arnold van | Gurp, Henk van | Dicke, Marcel | Takken-Kaminker, Françoise | Blumenfeld-Schaap, Diane. Edition: English-language edition.Publisher: New York : Columbia University Press, [2014]Copyright date: ©2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.6 | 641.6/96 | 641.696]
(1).
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The land of the five flavors [electronic resource] : a cultural history of Chinese cuisine / Thomas O. Höllmann ; translated by Karen Margolis.
by Höllmann, Thomas O | Margolis, Karen, 1952- [translator.] | Ebooks Corporation. Publisher: New York Columbia University Press, [2014]Other title: Kulturgeschichte der chinesischen Küche | Cultural history of Chinese cuisine.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.5951]
(1).
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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
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