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Cooking with Canada's best : signature recipes from our finest chefs
Book
Book
| Call number: | TX 715.6 D83 2009 | ||||||||
| Publisher: | Toronto : ECW Press, 2009. | ||||||||
| ISBN: | 9781550229127 | ||||||||
| Phys. Desc.: | 194 p. : col. ill. ; 24 x 29 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Chef school : step-by-step techniques for culinary expertise
Book
Book
| Call number: | TX 651 F37 2009 | ||||||||
| Publisher: | London : Hamlyn, c2009. | ||||||||
| ISBN: | 9780600618188 (Cloth) | ||||||||
| Phys. Desc.: | 256 p. : col. ill. ; 28 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Olaf's kitchen : a master chef shares his passion
Book
Book
| Call number: | TX 714 M47 2008 | ||||||||
| Publisher: | Mississauga, Ont. : J. Wiley & Sons Canada, c2008. | ||||||||
| ISBN: | 9780470155653 | ||||||||
| Phys. Desc.: | 221 p. : ill. (some col.) ; 24 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Three star chef
Book
Book
| Call number: | TX 714 R368 2009 | ||||||||
| Publisher: | Toronto : Key Porter Books, c2008. | ||||||||
| ISBN: | 1554700906 | ||||||||
| Phys. Desc.: | 256 p. : col. ill. ; 34 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Cooking
Book
Book
| Call number: | TX 652 P484 2007 | ||||||||
| Publisher: | Berkeley, Calif. : Ten Speed Press, c2007. | ||||||||
| ISBN: | 9781580087896 | ||||||||
| Phys. Desc.: | xviii, 534 p. : col. ill. ; 29 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
The art of simple food
Book
Book
| Call number: | TX 714 W376 2007 | ||||||||
| Publisher: | New York : Clarkson Potter, c2007. | ||||||||
| ISBN: | 0307336794 | ||||||||
| Edition: | 1st ed. | ||||||||
| Phys. Desc.: | ix, 405 p. : ill. | ||||||||
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1 of 1 copy available at Vancouver Community College.
How to zest a lemon : basic cooking techniques (and recipes) from A to Z
Book
Book
| Call number: | TX 651 U68 2007 | ||||||||
| Publisher: | New York : Sterling Pub. Co., c2007. | ||||||||
| ISBN: | 1402714432 (pbk.) | ||||||||
| Phys. Desc.: | 112 p. : col. ill. ; 24 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Deconstructing the dish : inspirations for modern-day cuisine
Book
Book
| Call number: | TX 743 A34 2007 | ||||||||
| Publisher: | North Vancouver, B.C. : Whitecap Books, c2007. | ||||||||
| ISBN: | 1552858979 (pbk.) | ||||||||
| Phys. Desc.: | 160 p. : col. ill., ports. ; 28 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
The elements of cooking : translating the chef's craft for every kitchen
Book
Book
| Call number: | TX 651 R84 2007 | ||||||||
| Publisher: | New York : Scribner, c2007. | ||||||||
| ISBN: | 0743299787 | ||||||||
| Edition: | 1st Scribner hardcover ed. | ||||||||
| Phys. Desc.: | 245 p. ; 24 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Culinary fundamentals
Book
Book
| Call number: | TX 651 C846 2006 | ||||||||
| Publisher: | Upper Saddle River, NJ : Pearson Prentice Hall, c2006. | ||||||||
| ISBN: | 0131180118 | ||||||||
| Phys. Desc.: | xxv, 1077 p. : col. ill. ; 29 cm. + 1 videodisc (4 3/4 in.) | ||||||||
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1 of 1 copy available at Vancouver Community College.
