|
|
|
My molecular cuisine kit : 28 recipes / Anne Cazor & Christine Liénard ; photographs by Julien Attard ; translation by Gui Alinat.
by Cazor, Anne | Liénard, Christine | Alinat, Gui. Publisher: Boca Raton, FL : CRC Press, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 CAZ 2012]
(1).
|
|
|
|
Molecular gastronomy : scientific cuisine demystified / Jose Sanchez, CEC, CHE ; photography by Koji Hanabuchi.
by Sanchez, Jose (Food scientist) [author.]. Publisher: Hoboken, New Jersey : Wiley, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.013]
(1).
|
|
|
|
Food, agri-culture and tourism [electronic resource] : linking local gastronomy and rural tourism: interdisciplinary perspectives / Katia Laura Sidali, Achim Spiller, Birgit Schulze, editors.
by Sidali, Katia Laura | Spiller, Achim | Schulze, Birgit. Publisher: Berlin ; Heidelberg ; New York : Springer, c2011Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 338.4/791]
(1).
|
|
|
|
California cuisine and just food [electronic resource] / Sally K. Fairfax ... [et al.].
by Fairfax, Sally K. Publisher: Cambridge, Mass. : MIT Press, 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: 394.1/2]
(1).
|
|
|
|
Modernist cuisine at home / Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team.
by Myhrvold, Nathan [author.] | Bilet, Maxime [author.] | Lehuta, Melissa [photographer.]. Publisher: Bellevue, Washington : Cooking Lab, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 MYH 2012]
(4).
|
|
|
|
The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman.
by Spence, Charles [author.] | Piqueras-Fiszman, Betina [author.]. Publisher: Chichester, West Sussex, UK : John Wiley & Sons Inc., 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: 641.01/3]
(1).
|
|
|
|
My last supper : the next course : 50 great chefs and their final meals : portraits, interviews, and recipes / Melanie Dunea ; introduction by Marco Pierre White.
by Dunea, Melanie. Publisher: New York : Rodale, [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 DUN 2011]
(1).
|
|
|
|
Dubious gastronomy [electronic resource] : the cultural politics of eating Asian in the USA / Robert Ji-Song Ku.
by Ku, Robert Ji-Song | Project Muse. Publisher: Honolulu University of Hawaiʻi Press 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: 394.1/20973]
(1).
|
|
|
|
The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman.
by Spence, Charles | Piqueras-Fiszman, Betina. Publisher: Chichester, West Sussex : Wiley Blackwell, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 SPE 2014]
(1).
|
|
|
|
The essence of gastronomy : understanding the flavor of foods and beverages / Peter Klosse.
by Klosse, Peter. Publisher: Boca Raton, Florida : CRC Press, 2014Copyright 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: 641.013]
(1).
|
|
|
|
The science of the oven / Hervé This ; translated by Jody Gladding.
by This, Hervé. Publisher: New York : Columbia University Press, [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 THI 2009]
(1).
|
|
|
|
Tourism and gastronomy / edited by Anne-Mette Hjalager and Greg Richards.
by Hjalager, Anne-Mette | Richards, Greg. Publisher: London ; New York : Routledge, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.4791 TOU 2011]
(1).
|
|
|
|
Growth and niche markets in tourism [videorecording]
by Baricevic, Thomas | Garner, Simon | Video Education Australasia. Publisher: Bendigo, Vic. : VEA, c2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.4791 GRO 2012]
(1).
|
|
|
|
Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence. Publisher: London : Hamlyn, 2016Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 INS 2016]
(2).
|
|
|
|
Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications / edited by Róisín M. Burke, Alan L. Kelly, Christophe Lavelle and Hervé This vo Kientza.
by Lavelle, Christophe [editor.] | Burke, Róisín [editor.] | Kelly, Alan (Alan L.) [editor.] | Kientza, Hervé This vo [editor.]. Publisher: Boca Raton : CRC Press, 2021Other title: Molecular gastronomy.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: 641.013]
(1).
|
|
|
|
Chemistry in your kitchen / Matthew Hartings.
by Hartings, Matthew [author.] | Royal Society of Chemistry (Great Britain) [publisher.]. Publisher: Cambridge : Royal Society of Chemistry, [2017]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5028 HAR 2017]
(2).
|
|
|
|
What is cooking : the action, cooking, the result, cuisine / Bullipedia ; translated from the Spanish by Cillero & de Motta.
by Bullipedia [editor.] | elBullifoundation | Cillero & De Motta [translator.]. Publisher: London : Phaidon Press Limited, 2020Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 WHA 2020]
(1).
|
