Taylor's Library

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Food presentation for the professional / David A. Mizer ... [et al.].

by Mizer, David A.

Edition: 3rd ed.Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 FOO] (3).
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Professional cookery : the process approach / Daniel R. Stevenson.

by Stevenson, Daniel R.

Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 STE] (1).
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Professional healthy cooking / Sandy Kapoor.

by Kapoor, Sandy, 1952-.

Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.563 KAP] (1).
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Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.

by Cracknell, H. L. (Harry Louis), 1916 | Kaufmann, R. J.

Edition: Revised 3rd ed.Publisher: London : Macmillan, 1999Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 CRA] (3).
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Study guide to accompany professional cooking, ninth edition / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.] | Gisslen, Wayne, 1946-. Professional cooking.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.57076] (1).
Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2018] (2).
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Study guide to accompany Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Fourth edition.Hoboken, New Jersey. : Wiley ; [2012]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: 641.79] (1).
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Food production operations / Chef Parvinder S. Bali.

by Bali, Parvinder S [author.].

Edition: Third edition.Publisher: New Delhi : Oxford University Press, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAL 2020] (1).
Cook-chill catering / Nicholas Light and Anne Walker.

by Light, N. D. (Nicholas D.) | Walker, Anne.

Publisher: Elsevier Applied Science, 1990Availability: Items available for reference: Taylor's Library-TU [Call number: 641.7/9] (1).
Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2019] (5). Checked out (1).
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