CULINARY SCIENCE
The pastry chef’s companion / Glenn Rinsky and Laura Rinsky
CAS REF TX 349 .R484 2009
The Cambridge world history of food
CAS REF TX 353 .C255 2000 v.l-2
Not on the label: what really goes into the food on your plate / Felicity Lawrence
CAS HD 9000.5 .L39 2004
Structure of dairy products / Adnan Tamime
CAS SF 250.5 .S785 2007
Improving the flavour of cheese
CAS SF 271 .I56 2007
Food product design: an integrated approach
CAS TP 370 .F47 2007
Focus on food engineering research and developments / Vivian Pletney
CAS TP 370.8 .F632 2007
New food engineering research trends / Alan Urwaye
CAS TP 370.8 .N49 2008
Icewine: extreme winemaking / Donald Ziraldo and Karl Kaiser
CAS TP 559 .C2 Z58 2007
Brewing battles: a history of American beer
CAS TP 573 .U6 M58 2008
Alexandre Dumas’ dictionary of cuisine / Louis Colman
CAS TX 349 .D8813 2005
Fundamentals of meal management / Margaret McWilliams
CAS TX 354 .M29 2009
Culinary tourism / Lucy Long
CAS TX 357 .C83 2004
The psychology of food choice
CAS TX 357 .S47 2006
Out of the East: spices and the medieval imagination / Paul Freedman
CAS TX 406 .F75 2008
Image analysis of food microstructure / John Russ
CAS TX 543 .R88 2006
Concept research in food product design and development
CAS TX 546 .M66 2005
Analytical methods for food additives / Roger Wood and Lucy Foster
CAS TX 553 .A3 A53 2004
The Martha Stewart living cookbook: the new classics
CAS TX 714 .M34633 2007
Silver palate cookbook
CAS TX 715 .R8414 2007
The English kitchen: historical essays / Eileen White
CAS TX 717 .E55 2007
Half a can of tomato paste and other culinary dilemmas
CAS TX 740 .A67 1980
Breakfast, lunch, tea: Rose Bakery / Rose Carrarini
CAS TX 741 .C36 2006
365 ways to cook chicken
CAS TX 750 .S43 1986
The essence of chocolate
CAS TX 767 .C5 S33 2006
Chocolate, cocoa, and confectionary / Bernard Minifie
CAS TX 791 .M55 1999
The eating well rush hour cookbook
CAS TX 833.5 .E28 1994
Making it easy / Food Network Kitchens
CAS TX 833.5 .F665 2004
Restaurant marketing for owners and managers / Patti Shock
CAS TX 911.3 .M3 S55 2004
Profitable menu planning / John Drysdale
CAS TX 911.3 .M45 D79 2008
The hospitality manager’s guide to wines, beers, and spirits / Albert Schmid
CAS TX 950.7 .S36 2008