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National apprenticeship training program for cooks : a training guide for the culinary industry / American Culinary Federation.

by American Culinary Federation.

Publisher: Orland Park, IL : American Technical Publishers, 2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.507 NAT 2012] (2).
The story behind the dish : classic American foods / Mark McWilliams.

by McWilliams, Mark.

Publisher: Santa Barbara, CA : Greenwood, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5973 MAC 2012] (1).
Welcome to culinary school : a culinary student survival guide / Daniel Traster.

by Traster, Daniel J.

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 TRA 2010] (2).
The glorious foods of Greece : traditional recipes from the islands, cities, and villages / Diane Kochilas

by Kochilas, Diane.

Edition: 1st ed.Publisher: New York, NY : William Morrow, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 641.59495 KOC] (1).
The American century cook-book / Jean Anderson.

by Anderson, Jean, 1929-.

Edition: 1st ed.Publisher: New York : C. Potter, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5973 AME] (1).
Culinaria Italy : cuisine, country, culture / editor, Claudia Piras ; photographer, Ruprecht Stempell.

by Stempell, Ruprecht, 1965- | Piras, Claudia.

Edition: English ed., updated.Publisher: Potsdam : h.f. ullmann, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5945 CUL 2010] (1).
They eat that? : a cultural encyclopedia of weird and exotic food from around the world / Jonathan Deutsch, editor with Natalya Murakhver, contributing editor.

by Deutsch, Jonathan, 1977- | Murakhver, Natalya.

Publisher: Santa Barbara, Calif. : ABC-CLIO, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 394.12003 THE 2012] (1).
Classical cooking the modern way : methods and techniques / Philip Pauli ; translated by Hannelore Dawson-Holt.

by Pauli, Philip [author.].

Edition: 3rd ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 PAU 1999] (4).
Chinese food / Junru Liu.

by Liu, Junru.

Edition: [Updated ed.]Publisher: Cambridge : Cambridge University Press, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.300951 LIU 2011] (1).
Cooking to the image : a plating handbook / Elaine Sikorski.

by Sikorski, Elaine.

Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TU [Call number: 641.502 SIK 2013] (1), TC External Storage [Call number: 641.502 SIK 2013] (1).
Fast food nation : what the all-American meal is doing to the world / Eric Schlosser

by Schlosser, Eric.

Publisher: London: Penguin Books, 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 394.120973 SCH] (4).
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).
An introduction to food and beverage studies / Marzia Magris and Cathy McCreery ; illustrated by Rita Magris

by Magris, Marzia | Magris, Rita [(ill.)] | McCreery, Cathy [(j.a.)].

Edition: Rev. ed.Publisher: Melbourne : Hospitality Press, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 MAG] (1).
Foods : experimental perspectives / Margaret McWilliams.

by McWilliams, Margaret.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (3).
Experimental foods laboratory manual / by Margaret McWilliams.

by McWilliams, Margaret.

Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (2).
The chef's companion : a culinary dictionary / Elizabeth Riely ; illustrations by David Miller

by Riely, Elizabeth.

Edition: 3rd ed.Publisher: Hoboken, New Jersey : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 641.303 RIE 2003 | 641.303 RIE] (3).