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1. Professional baking / Wayne Gisslen

by Gisslen, Wayne | National Restaurant Association Educational Foundation.

Call number: 641.815 G535P 2005 (R.) Material type: book BookEdition: 4th ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2005 Description: xxxi, 701 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.815 G535P 2005] (1). Items available for reference: [Call number: 641.815 G535P 2005] (2).

2. Decorating with a paper cone / by Alain Buys and Jean-Luc Decluzeau ; translated by Anne Sterling

by Buys, Alain | Decluzeau, Jean-Luc | Sterling, Anne.

Call number: 641.86 B992D (R.) Material type: book BookPublisher: New York, N.Y. : John Wiley & Sons, [1997?] Description: 192 p. : ill.Availability: Items available for reference: [Call number: 641.86 B992D] (1).

3. Food color and appearance / John B. Hutchings

by Hutchings, John B.

Call number: 664.062 H973F 1999 Material type: book BookEdition: 2nd ed.Publisher: Gaithersburg, Md. : Aspen, 1999 Description: viii, 610 p.Availability: Items available for loan: PYULIB-CL [Call number: 664.062 H973F 1999] (1).

4. Food industry design, technology and innovation / Helmut Traitler, Birgit Coleman, Karen Hofmann.

by Traitler, Helmut | Coleman, Birgit | Hofmann, Karen.

Call number: 664.09 T768F Material type: book BookPublisher: Hoboken, N.J. : John Wiley & Sons, c2015. Description: xvi, 292 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 664.09 T768F] (1).