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1.
Modern gastronomy A to Z : a scientific and gastronomic lexicon / by
Material type: Text Text; Format: print available online remote; Literary form: Not fiction
Language: English Summary language: Spanish
Publication details: Boca Raton, Fla. : CRC Press,
Availability: Items available for loan: Odessa College (1)Call number: 641.013 M689M.

2.
Ratio : the simple codes behind the craft of everyday cooking / Michael Ruhlman. by
Edition: 1st Scribner hardcover ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York, NY : Scribner,
Availability: Items available for loan: Odessa College (1)Call number: 641.5 R933R.

3.
Let the meatballs rest, and other stories about food and culture / Massimo Montanari ; translated by Beth Archer Brombert. by Series: Arts and traditions of the table
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English Original language: Italian Publisher: New York : Columbia University Press, [2012]
Availability: Items available for loan: Odessa College (1)Call number: 641.5 M764L.

4.
Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. by
Edition: 1st ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Bellevue, Wash. : Cooking Lab, 2011
Other title:
  • Art and science of cooking
Availability: Items available for loan: Odessa College (5)Call number: 641.013 M996M V.4, ...

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