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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]
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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]
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The Foodlover's atlas of the world / Martha Rose Shulman.
by Shulman, Martha Rose. Publisher: London : Firefly Books, 2002Other title: Food lover's atlas of the world.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.59 SHU]
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The concise larousse gastronomique : the world's greatest cookery encyclopedia Publisher: London : Hamlyn, c1988Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 CON]
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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]
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Grand livre de cuisine : Alain Ducasse's culinary encyclopedia / [written with the collaboration of Jean-François Piège ... [et al.] ; [translation, Paul Evensen].
by Ducasse, Alain | Piège, Jean-François | Evensen, Paul. Publisher: Issy-les-Moulineaux : Les éditions Culinaires, 2004Other title: Alain Ducasse's culinary encyclopedia.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 DUC 2004]
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Food mania / Nigel Garwood and Rainer Voigt ; preface by Anton Mosimann.
by Garwood, Nigel | Voigt, Rainer. Publisher: New York : Clarkson Potter, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.01309 GAR]
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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]
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Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.
by Trubek, Amy B. Publisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.594409 TRU]
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The foodie handbook : the (almost) definitive guide to gastronomy / Pim Techamuanvivit ; black and white photography by Jenny Acheson.
by Techamuanvivit, Pim | Acheson, Jenny. Publisher: London : Conran Octopus, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 TEC 2009]
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The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman.
by Page, Karen | Dornenburg, Andrew | Salzman, Barry. Edition: First edition.Publisher: New York : Little, Brown and company, 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 PAG 2008]
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Cook's illustrated. Publisher: Brookline, MA : Boston Common Press Limited Partnership, c2006-Other title: Cook's.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.505 COO]
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Thuriès magazine gastronomie
by Thuriès, Yves. Publisher: Cordes sur Ciel : Thuriès magazine gastronomie, 2005-2020Other title: Thuriès gastronomie magazine.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.505 THU]
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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]
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The saucier's apprentice : one long strange trip through the great cooking schools of Europe / Bob Spitz.
by Spitz, Bob. Publisher: New York : W. W. Norton, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 SPI 2008]
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Larousse gastronomique / with the assistance of the Gastronomic Committee, president Joël Robuchon.
by Robuchon, Joël, 1945- [editor.] | Larousse (Firm). Edition: Updated edition.Publisher: London : Hamlyn, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
(5). Items available for reference: Taylor's Library-TU
[Call number: 641.3003 LAR 2009]
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