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French farmhouse cookbook
Book
Book
| Call number: | TX 719 L66 1996 | ||||||||
| Publisher: | New York : Workman Pub., c1996. | ||||||||
| ISBN: | 1563054884 : PAP | ||||||||
| Phys. Desc.: | xviii, 541 p. : ill. ; 25 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Le Cordon Bleu complete cooking techniques : the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes
Book
Book
| Call number: | TX 719 W75 1996 | ||||||||
| Publisher: | New York : William Morrow, c1996. | ||||||||
| ISBN: | 0688152066 | ||||||||
| Edition: | 1st U.S. ed. | ||||||||
| Phys. Desc.: | 351 p. : col. ill. ; 29 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
French provincial cooking
Book
Book
| Call number: | TX 719 D38 1988 | ||||||||
| Publisher: | London : Joseph, 1988, c1965. | ||||||||
| ISBN: | 0718101499 : | ||||||||
| Edition: | 2nd ed. (revised). | ||||||||
| Phys. Desc.: | 524 p. : ill. ; 24 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire
Book
Book
| Call number: | TX 719 E831 1979 | ||||||||||||
| Publisher: | New York : John Wiley & sons ; 1979. | ||||||||||||
| ISBN: | 9780471290162 | ||||||||||||
| Phys. Desc.: | xxvi 646 p. ; 26 cm. | ||||||||||||
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1 of 2 copies available at Vancouver Community College.
From Julia Child's kitchen
Book
Book
| Call number: | TX 719 C45 1982 | ||||||||
| Publisher: | New York : Knopf, 1982, c1975. | ||||||||
| ISBN: | 0394710274 (pbk.) : | ||||||||
| Phys. Desc.: | xvi, 687 p., xxvi p. : ill. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Mastering the art of French cooking. Volume 2
Book
Book
| Call number: | TX 719 C4542 1970 v. 2 | ||||||||
| Publisher: | New York : Knopf, 1970, c1961. | ||||||||
| Edition: | [1st ed.] / by Julia Child and Simone Beck. | ||||||||
| Phys. Desc.: | 355 p. : ill. ; 26 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Art of cuisine.
Book
Book
| Call number: | TX 719 T6613 | ||||||||
| Publisher: | New York : Crescent Books, c1966. | ||||||||
| ISBN: | 0517115751 | ||||||||
| Phys. Desc.: | 164 p. : ill. (part col.) | ||||||||
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1 of 1 copy available at Vancouver Community College.
Table recipes for Cooking + eating the French way
E-book
E-book
| Publisher: | San Francisco: Chronicle Books, 2021 |
| ISBN: | 9781797204543 (electronic bk.) |
| Electronic resource: | https://ebookcentral.proquest.com/lib/vancc-ebooks/detail.action?docID=6427061 |
Bocuse : the complete Bocuse
Book
Book
| Call number: | TX 719 B67188 2012 | ||||||||
| Publisher: | Paris : Flammarion, 2012. | ||||||||
| ISBN: | 9782080200952 | ||||||||
| Edition: | English-language edition. | ||||||||
| Phys. Desc.: | 783 pages. : color illustrations ; 27 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Ritz Paris, haute cuisine
Book
Book
| Call number: | TX 719 R66 2011 | ||||||||
| Publisher: | Paris : Flammarion, c2011. | ||||||||
| ISBN: | 9782080200792 | ||||||||
| Edition: | English language ed. | ||||||||
| Phys. Desc.: | 255 p. : col. ill. ; 32 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
