Taylor's Library

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Modern food microbiology / James M. Jay ... [et al.].

by Jay, James M. (James Monroe), 1927-.

Edition: 6th ed., Asian ed.Publisher: Singapore : Apac Publishers, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 664.001579 MOD 2000] (1).
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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] (10).
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Fear of food [electronic resource] : a history of why we worry about what we eat / Harvey Levenstein.

by Levenstein, Harvey A, 1938-.

Publisher: Chicago ; London : The University of Chicago Press, 2012, c2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 613.2] (1).
Professional baking / by Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Edition: 2nd ed.Publisher: New York : John Wiley, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 641.71 GIS] (3).
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Phytonutrients [electronic resource] / edited by Andrew Salter, Helen Wiseman, Gregory Tucker.

by Salter, Andrew M | Wiseman, Helen | Tucker, G. A. (Gregory A.).

Publisher: Chichester, West Sussex, UK ; Hoboken : Wiley-Blackwell, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 572/.2] (1).
Biopolymer engineering in food processing [electronic resource] / edited by Vania Regina Nicoletti Telis.

by Telis, Vania Regina Nicoletti.

Publisher: Boca Raton, FL : CRC Press, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 572] (1).
McCance and Widdowson's The composition of foods/ compiled by the Food Standards Agency and Institute of Food Research

by McCance, R. A. (Robert Alexander), 1898-1993 | Widdowson, Elsie M. (Elsie May), 1906- | Food Standards Agency | Institute of Food Research.

Edition: 6th summary edition compiled by Mark A. Roe, Paul M. Finglas and Susan M. ChurchPublisher: Cambridge : Royal Society of Chemistry, 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.1 MAC] (1).
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The American Dietetic Association complete food and nutrition guide / Roberta Larson Duyff

by Duyff, Roberta Larson | American Dietetic Association.

Edition: 2nd ed.Publisher: New York : John Wiley, c2002Other title: Complete food and nutrition guide.Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DUY] (1).
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Molecular gastronomy by Molecule-R : an introduction to the science behind 40 spectacular recipes.

by Molecule-R Flavors Inc [author.].

Edition: Second edition.Publisher: Montreal (Qc), Canada : Molecule-R Flavors, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 MOL 2014] (1).
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Understanding food : principles and preparation / Amy Brown

by Brown, Amy C.

Edition: 2nd ed.Publisher: Belmont, Calif. : Thomson/Wadsworth, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 BRO] (5).
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Food safety in the hospitality industry / Tim Knowles.

by Knowles, Tim.

Publisher: Oxford : Butterworth-Heinemann, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 363.1926 KNO] (1).
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Food and beverage service / Dennis Lillicarp, John Cousins and Robert Smith.

by Lillicrap, D. R | Cousins, John A | Smith, John.

Edition: 6th editionPublisher: Oxon, UK : Hodder & Stoughton, 2002Copyright date: ©2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL] (1).
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Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe

by Birchfield, John C | Sparrowe, Raymond T, 1949-.

Edition: 2nd ed.Publisher: New York : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR] (4).
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Advanced professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 1992] (2).
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The theory of catering / David Foskett, Victor Ceserani, Ronald Kinton.

by Foskett, David, 1951- | Ceserani, Victor | Kinton, Ronald.

Edition: 10th ed.Publisher: Oxon : Hodder & Stoughton, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 FOS] (3).
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Breakthrough food production innovation through emotions research / David Lundahl.

by Lundahl, David S [author.].

Publisher: Amsterdam : Elsevier/Academic Press, [2012]Publisher: ©2012 Availability: Items available for loan: Taylor's Library-TU [Call number: 338.476413 LUN 2012] (2).
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Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.

by Miller, Jack E, 1930- | Dopson, Lea R | Hayes, David K.

Edition: 2nd ed.Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL] (1).
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Quick reference to the 2001 FDA Model Food Code

by UNITED STATES. Food and Drug Administration | UNITED STATES. Food and Drug Administration.

Publisher: Upper Saddle River, N.J. : Prentice Hall, c2003Other title: 2001 FDA Model Food Code.Availability: Items available for loan: Taylor's Library-TU [Call number: 344.04232 UNI] (1).
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The atlas of food : who eats what, where and why / Erik Millstone and Tim Lang; consultant Axel Drescher.

by Millstone, Erik | Lang, Tim.

Publisher: London: Earthscan, 2003Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MIL] (2).
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