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Eleven Madison Park. The next chapter / Daniel Humm.
by Humm, Daniel [author.]. Edition: Revised and unlimited edition.Publisher: California : Ten Speed Press, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 HUM 2019]
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The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / A. Escoffier ; translated by H. L. Cracknell and R. J. Kaufmann.
by Escoffier, A. (Auguste), 1846-1935. Publisher: Hoboken New Jersey : John Wiley, 1979 (2008 printing)Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 ESC]
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L'atelier of Joël Robuchon : the artistry of a master chef and his protëgës / text by Patricia Wells ; photographs by Hervë Amiard.
by Wells, Patricia | Robuchon, Joël, 1945-. Publisher: New York : Van Nostrand Reinhold, [1998]Copyright date: ©1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WEL 1998]
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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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Wonderful French cookery / Brigitte Perrin-Chattard, Jean-Pierre Perrin-Chattard
by Perrin-Chattard, Brigitte | Perrin-Chattard, Jean- Pierre. Publisher: France : Quest France, 1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 PER]
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Le Cordon Bleu complete cooking techniques : the indispensable reference demonstrates over 700 illustrated techniques with 2000 photos and 200 recipes / Jeni Wright, Eric Treuille.
by Wright, Jeni | Treuille, Eric. Publisher: New York : William Morrow, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WRI]
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Culinaria : France / edited by Andri Domini; photography by Gunter Beer
by Beer, Günter | Domini, Andri. Edition: English ed.Publisher: Cologne [Germany] : Könemann, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 CUL]
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Appetizers : dine with France's master chefs / [Fabien Bellahsen, Andre Delmoral, Daniel Rouche ; translation from French by Clemence Scouten; English-language editor, Bessie Blum].
by Blum, Bessie | Scouten, Clemence. Edition: English ed.Publisher: Cologne [Germany] : Könemann, c1999Other title: Dine with France's master chefs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.812 APP]
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Desserts : dine with France's master chefs / [Fabien Bellahsen, Andre Delmoral, Daniel Rouche ; translation from French by Jane Carroll; English-language editor, Sally Schreiber].
by Carroll, Jane | Schreiber, Sally. Edition: English ed.Publisher: Cologne [Germany] : Könemann, c1999Other title: Dine with France's master chefs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.860944 DES 1997 | 641.860944 DES]
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Larousse gastronomique : [the world's greatest culinary encyclopedia] / with the assistance of the Gastronomic Committee; President Joel Robuchon Edition: Rev. and Updated ed.Publisher: New York : Clarkson Potter, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3003 LAR]
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Patisserie & baking foundations : classic recipes / The Chefs of Le Cordon Bleu.
by Cordon Bleu Cookery School. Publisher: Clifton Park, New York : Delmar/Cengage Learning, 2012Other title: Le Cordon Bleu | Patisserie and baking foundations.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.865 PAT 2012]
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L'atelier of Alain Ducasse : the artistry of a master chef and his proteges / foreword by Patricia Wells; introduction by Jean-Francois Revel; text by Benedict Beauge; photographs by Herve Amiard; under the direction of Philippe Lamboley
by Revel, Jean Francois | Ducasse, Alain. Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 REV]
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American brasserie : 180 simple, robust recipes inspired by the rustic foods of France, Italy, and America / Gale Gand and Rick Tramonto with Julia Moskin ; wine notes by Marty Tiersky ; photos by Tim Turner
by Gand, Gale | Moskin, Julia | Tramonto, Rick. Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 GAN]
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Saveurs et Huneurs / De Lucien Vanel; photos de Jean-Claude Meauxsoone.
by Vanel, Lucien. Publisher: Panayrac (France) : Editions Daniel Briand, [1993]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641 VAN]
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Cuisine plaisir / Christiane Massia ; photos Pierre Hussenot ; stylisme Laurence Mouton.
by Massia, Christiane. Publisher: France : Flammarion, c1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 MAS]
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French regional cooking / Anne Willan.
by Willan, Anne. Publisher: London : Cresset Press, 1981Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WIL]
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La cuisson sous vide : synthese technologique et pratique / Alain Poletto
by Poletto, Alain. Publisher: Paris : Editions Jerome Villette, 1989Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 POL]
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Vins & cuisine de terroir en languedoc : Vins : 200 bonnes adresses; Cuisine: 50 recettes / sous la direction de Jean Clavel; photographies Robert Baillaud. Publisher: Toulouse, France : Editions Privat, c1988Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 VIN]
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