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Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by Malcolm DeBevoise.

by This, Hervé | DeBevoise, M. B.

Publisher: New York : Columbia University Press, [2006]Copyright date: ©2006Availability: Items available for loan: Taylor's Library-TU [Call number: 664.072 THI 2006] (1).
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).
A revolution in eating : how the quest for food shaped America / James E. McWilliams.

by McWilliams, James E.

Publisher: New York : Columbia University Press, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 394.120973 MAC] (1).
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).
Slow food [electronic resource] : the case for taste / Carlo Petrini ; translated by William McCuaig.

by Petrini, Carlo, 1949- | ebrary, Inc.

Publisher: New York : Columbia University Press, [2003]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 641/.01/3] (1).
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).
The science of the oven / Hervé This ; translated by Jody Gladding.

by This, Hervé.

Publisher: New York, N.Y. : Columbia University Press, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 THI 2009] (1).
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).
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).