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Eleven Madison Park. The next chapter / Daniel Humm.

by Humm, Daniel [author.].

Edition: Revised and unlimited edition.Publisher: California : Ten Speed Press, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 HUM 2019] (1).
The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / A. Escoffier ; translated by H. L. Cracknell and R. J. Kaufmann.

by Escoffier, A. (Auguste), 1846-1935.

Publisher: Hoboken New Jersey : John Wiley, 1979 (2008 printing)Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 ESC] (2).
L'atelier of Joël Robuchon : the artistry of a master chef and his protëgës / text by Patricia Wells ; photographs by Hervë Amiard.

by Wells, Patricia | Robuchon, Joël, 1945-.

Publisher: New York : Van Nostrand Reinhold, [1998]Copyright date: ©1996Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 WEL 1998 | 641.5944 WEL] (2).
French food on the table, on the page and in French culture / edited by Lawrence R. Schehr, Allen S. Weiss

by Schehr, Lawrence R.

Publisher: New York : Routledge, 2001Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 FRE] (2).
Wonderful French cookery / Brigitte Perrin-Chattard, Jean-Pierre Perrin-Chattard

by Perrin-Chattard, Brigitte | Perrin-Chattard, Jean- Pierre.

Publisher: France : Quest France, 1987Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 PER] (1).
Le Cordon Bleu complete cooking techniques : the indispensable reference demonstrates over 700 illustrated techniques with 2000 photos and 200 recipes / Jeni Wright, Eric Treuille.

by Wright, Jeni | Treuille, Eric.

Publisher: New York : William Morrow, c1996Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 WRI] (1).
Culinaria : France / edited by Andri Domini; photography by Gunter Beer

by Beer, Günter | Domini, Andri.

Edition: English ed.Publisher: Cologne [Germany] : Könemann, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 CUL] (2).
Appetizers : dine with France's master chefs / [Fabien Bellahsen, Andre Delmoral, Daniel Rouche ; translation from French by Clemence Scouten; English-language editor, Bessie Blum].

by Blum, Bessie | Scouten, Clemence.

Edition: English ed.Publisher: Cologne [Germany] : Könemann, c1999Other title: Dine with France's master chefs.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.812 APP] (1).
Desserts : dine with France's master chefs / [Fabien Bellahsen, Andre Delmoral, Daniel Rouche ; translation from French by Jane Carroll; English-language editor, Sally Schreiber].

by Carroll, Jane | Schreiber, Sally.

Edition: English ed.Publisher: Cologne [Germany] : Könemann, c1999Other title: Dine with France's master chefs.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.860944 DES 1997 | 641.860944 DES] (1).
Larousse gastronomique : [the world's greatest culinary encyclopedia] / with the assistance of the Gastronomic Committee; President Joel Robuchon

Edition: Rev. and Updated ed.Publisher: New York : Clarkson Potter, 2001Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3003 LAR] (1).
Patisserie & baking foundations : classic recipes / The Chefs of Le Cordon Bleu.

by Cordon Bleu Cookery School.

Publisher: Clifton Park, New York : Delmar/Cengage Learning, 2012Other title: Le Cordon Bleu | Patisserie and baking foundations.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.865 PAT 2012] (1).
L'atelier of Alain Ducasse : the artistry of a master chef and his proteges / foreword by Patricia Wells; introduction by Jean-Francois Revel; text by Benedict Beauge; photographs by Herve Amiard; under the direction of Philippe Lamboley

by Revel, Jean Francois | Ducasse, Alain.

Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 REV] (2).
American brasserie : 180 simple, robust recipes inspired by the rustic foods of France, Italy, and America / Gale Gand and Rick Tramonto with Julia Moskin ; wine notes by Marty Tiersky ; photos by Tim Turner

by Gand, Gale | Moskin, Julia | Tramonto, Rick.

Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 GAN] (1).
Saveurs et Huneurs / De Lucien Vanel; photos de Jean-Claude Meauxsoone.

by Vanel, Lucien.

Publisher: Panayrac (France) : Editions Daniel Briand, [1993]Availability: Items available for loan: Taylor's Library-TU [Call number: 641 VAN] (2).
Cuisine plaisir / Christiane Massia ; photos Pierre Hussenot ; stylisme Laurence Mouton.

by Massia, Christiane.

Publisher: France : Flammarion, c1987Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 MAS] (1).
French regional cooking / Anne Willan.

by Willan, Anne.

Publisher: London : Cresset Press, 1981Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 WIL] (1).
La cuisson sous vide : synthese technologique et pratique / Alain Poletto

by Poletto, Alain.

Publisher: Paris : Editions Jerome Villette, 1989Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 POL] (1).
Vins & cuisine de terroir en languedoc : Vins : 200 bonnes adresses; Cuisine: 50 recettes / sous la direction de Jean Clavel; photographies Robert Baillaud.

Publisher: Toulouse, France : Editions Privat, c1988Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 VIN] (1).