Taylor's Library

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Travaux pratiques de restaurant : priparations, dicoupages, flambages / par Thierry Boulicot et Dominique Jeuffrault ; photos de J.F. Dori.

by Boulicot, Thierry | Jeuffrault, Dominique.

Edition: 2e id. rev. et corr.Publisher: Paris : Editions B.P.I. c1985-Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 BOU] (1).
Place hold
How to cook meat / Chris Schlesinger, John Willoughby.

by Schlesinger, Chris | Willoughby, John.

Publisher: New York ; William Morrow, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 SCH] (1).
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Professional charcuterie : sausage making, curing, terrines and pates / John Kinsella, David T. Harvey

by Kinsella, John | Harvey, David T.

Publisher: New York : John Wiley, c1996Availability: Items available for loan: Taylor's Library-TU [Call number: 641.6 KIN] (3).
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Fish, meat, poultry and game / [Marguerite Patten]

by Patten, Marguerite.

Edition: Rev. ed.Publisher: London : Hamlyn, 1970Availability: Items available for loan: Taylor's Library-TU [Call number: 641.69 FIS] (1).
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Beef, veal, lamb & pork.

Publisher: Los Angeles, CA : Knapp Press, c1984Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 BEE] (1).
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No cover image available
The Australian beef kitchen manual.

Publisher: Sydney : Meat & Livestock Australia, [n.d.]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.362 AUS] (5).
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The world encyclopedia of meat, game and poultry / Lucy Knox and Keith Richmond.

by Knox, Lucy | Richmond, Keith.

Publisher: London : Lorenz Books, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 KNO] (1).
Place hold
No cover image available
Dry-cured meat products [electronic resource] / by Fidel Toldrá.

by Toldra, Fidel | ebrary, Inc.

Publisher: Trumbull, Conn. : Food & Nutrition Press, c2002Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 664/.9028] (1).
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Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf.

by Richardson, Adrian | Malouf, Lucy.

Publisher: Prahran, Vic. : Hardie Grant Books, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 RIC 2008] (1).
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Handbook of meat processing / Fidel Toldrá, editor.

by Toldrá, Fidel.

Publisher: Ames, Iowa : Wiley-Blackwell, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.9 HAN 2010] (1).
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No cover image available
Meat cooking techniques [videorecording] / Production director, Monica Hightower ; Executive producer, G.W. Davis.

by Hightower, Monica | Davis, G.W | Creative Educational video.

Publisher: Lubbock, Texas : Creative Educational Video, Inc., [19--?]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 MEA] (1).
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Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.

by Ruhlman, Michael, 1963- | Polcyn, Brian.

Edition: 1st ed.Publisher: New York : W. W. Norton, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.61 RUH] (1).
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A guide to canning, freezing, curing & smoking meat, fish, & game / Wilbur F. Eastman, Jr.

by Eastman, Wilbur F | Eastman, Wilbur F. Canning, freezing, curing & smoking of meat, fish & game.

Publisher: North Adams, Mass. : Storey, c2002Other title: Canning, freezing, curing, & smoking meat, fish & game.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.49 EAS] (1).
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The larder chef: food preparation and presentation / M. J. Leto and W. K. H. Bode.

by Leto, M. J. (Mario Jack), 1910- | Bode, W. K. H. (Willi Karl Heinrich), 1931-.

Edition: 4th ed.Publisher: Oxford : Butterworth-Heinemann, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 LET] (1).
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No cover image available
Food, Inc. / Magnolia Pictures ; Participant Media and River Road Entertainment present a film by Robert Kenner ; director of photography, Richard Pearce ; co-producers, Eric Schlosser, Richard Pearce, Melissa Robledo ; executive producers, William Pohlad, Jeff Skoll, Robin Schorr, Diane Weyermann ; producers, Robert Kenner, Elise Pearlstein ; directed by Robert Kenner ; writers, Robert Kenner, Elise Pearlstein, Kim Roberts ; developed with American Documentary, Inc.

by Kenner, Robert, 1950- | Schlosser, Eric | Pearce, Richard, 1943- | Robledo, Melissa | Pohlad, William | Skoll, Jeff | Schorr, Robin | Weyermann, Diane | Pearlstein, Elise | Roberts, Kim (Motion picture editor) | Adler, Mark | Pollan, Michael | Magnolia Pictures (Firm) | Magnolia Home Entertainment (Firm).

Publisher: Los Angeles, California : Magnolia Home Entertainment, [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU [Call number: 338.19 FOO 2009] (2).
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The meat you eat : how corporate farming has endangered America's food supply / Ken Midkiff.

by Midkiff, Kenneth.

Publisher: New York : St. Martin's Press, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 338.1973 MID] (1).
Place hold