|
|
|
|
Call.No
|
Title
|
Publishing
|
Author
|
ISBN
|
Record.No
|
|
1
|
|
|
|
TX719
.C8
|
La cusine des quatre saisons
|
Bruxelles : S.A. Femmes d'aujourd'hui , 1970
|
|
|
1298
|
|
2
|
|
|
|
TX719
.R4
|
Autour d'um plat
|
Paris, [ France ] : Le Monde Editions , 1990
|
La Reyniere
|
|
1316
|
|
3
|
|
|
|
TX651
.D4
|
L'amateur de cuisine
|
Paris, [ France ] : France Loisirs , 1996
|
Derenne, Jean-Philippe
|
|
2530
|
|
4
|
|
|
|
TX719
.B6
|
Boulestin's round-the-year cookbook
|
New York, [ United States ] : Dover Publications , 1975
|
Boulestin, X. Marcel
|
|
13713
|
|
5
|
|
|
|
TX719
.C6
|
Le Cordon bleu at home
|
New york, [ United States ] : Hearst Books , 1991
|
|
|
26990
|
|
6
|
|
|
|
TX749
.M8
|
The professional chef's book of charcuterie : Pates, terrines, timbales, galantines, sausages, and other culinary delights
|
New York, [ United States ] : Van Nostrand Reinhold Company , 1987
|
Mueller, T. G
|
|
27209
|
|
7
|
|
|
|
TX719
.E813
|
The complete guide to the art of modern cookery/A. Escoffier; translated by H.L. Cracknell and R.J. Kaufmann
|
New York, [ United States ] : John Wiley and Sons , 1979
|
Escoffier, A
|
|
42956
|
|
8
|
|
|
|
TX707
.C6
|
Zola a table
|
Paris, [ France ] : Robert Laffont , 1978
|
Courtine, Robert
|
|
47056
|
|
9
|
|
|
|
TX759
.G7
|
Les recettes d'une grand'mere et ses conseils
|
Paris, [ France ] : Hachette , 1978
|
Grossouvre, Renee de
|
|
49606
|
|
10
|
|
|
|
Ref.TX349
.G7
|
Le repertoire de la cuisine/TH.Gringoire et L. Saulnier
|
Paris, [ France ] : Flammarion , 1986
|
Gringoire, Th.
|
9782-82000192
|
92468
|
|
11
|
|
|
|
TX719
.C5
|
Le sous-vide et les technoligies actuelles en cuisine/Francois Choain, Philipe Noel
|
Paris, [ France ] : Delagrave , 2006
|
Choain, Francois
|
220603316x
|
92476
|
|
12
|
|
|
|
TX719
.M3
|
Technologie culinaire : Personnel, equipments, material, produits hygiene et securite/Par Michael Maincent; photos de Yves Poccard-Chapuis
|
Paris, [ France ] : Editions BPT , 1999
|
Maincent, Michel
|
2857080433
|
92478
|
|
13
|
|
|
|
TX719
.M3
|
Cuisine de reference : Preparations et techniques de base fiches techniques de fabrication/par Michel Maincent; photos de Y. Poccard- Chapuis et L. Delmas
|
Paris, [ France ] : Editions BPI , 1993
|
Maincent, Michel
|
9782857081333
|
92479
|
|
14
|
|
|
|
Ref.TX349
.L3
|
Le Grand Larousse gastronomique/Avec le concours du comite gastronomique preside par Joel Robuchon
|
Paris, [ France ] : Larousse , 2007
|
Robuchon, Joel
|
9782035823601
|
92482
|
|
15
|
|
|
|
TX719
.M3
|
La cuisine professionnelle : Guide des techniques culinaires/Yannick Masson, Jean-Luc Danjou
|
Paris, [ France ] : Delagrave , 2008
|
Masson, Yannick
|
9782206032450
|
92486
|
|
16
|
|
|
|
TX719
.C8
|
Cuisine foundations : Classic recipes/The chefs of Le Cordon Bleu
|
Australia, [ Australia ] : Delmar Cengage Learning , 2011
|
|
1435481380
|
95314
|