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The elements of dessert
Book
Book
| Call number: | TX 773 M54 2012 | ||||||||
| Publisher: | Hoboken, N.J. : John Wiley, c2012. | ||||||||
| ISBN: | 9780470891988 (Cloth) | ||||||||
| Phys. Desc.: | vii, 536 p. : ill. (chiefly col.) ; 29 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
The modern café
Book
Book
| Call number: | TX 945 M54 2010 | ||||||||
| Publisher: | Hoboken, N.J. : Wiley, 2010. | ||||||||
| ISBN: | 9780470371343 | ||||||||
| Phys. Desc.: | viii, 550 p. : col. ill. ; 29 cm | ||||||||
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1 of 1 copy available at Vancouver Community College.
Frozen desserts
Book
Book
| Call number: | TX 795 M54 2008 | ||||||||
| Publisher: | [Hyde Park, N.Y.] : Culinary Institute of America ; c2008. | ||||||||
| ISBN: | 9780470118665 (Cloth) | ||||||||
| Phys. Desc.: | vii, 440 p . : ill. ; 28 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Modernist bread.
Book
Book
| Call number: | TX 769 M94 2017 | ||||||||||||||||||||||||
| Publisher: | Bellevue, WA : Cooking Lab, c2017. | ||||||||||||||||||||||||
| ISBN: | 9780982761052 (set) | ||||||||||||||||||||||||
| Edition: | 1st ed. / Nathan Myhrvold, Francisco Migoya ; photography by Nathan Myhrvold and The Cooking Lab photography team. | ||||||||||||||||||||||||
| Phys. Desc.: | 6 v. : col. ill. ; 34 cm. | ||||||||||||||||||||||||
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6 of 6 copies available at Vancouver Community College.
Associated Courses:
Culinary Arts (CULI)
Modernist Pizza
Book
Book
| Call number: | TX 770 P58 M947 2021 | ||||||||||||||||||||
| Publisher: | Bellevue, WA : The Cooking Lab, 2021. | ||||||||||||||||||||
| ISBN: | 9781734386127 (4-volume set) | ||||||||||||||||||||
| Edition: | First edition. | ||||||||||||||||||||
| Phys. Desc.: | 4 volumes : color illustrations ; 28-34 cm. | ||||||||||||||||||||
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4 of 4 copies available at Vancouver Community College.
Associated Courses:
Culinary Arts (CULI)
Place
(1)
Author
