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1
Modernist cuisine : the art and science of cooking /
by Myhrvold, Nathan
Bellevue, Wash. (3150 139th Ave. SE, Bellevue, WA 98005) : Cooking Lab, 2011
1st ed.

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
2
City of Gold
by Johnston, Bobby, 1967-
New York, NY : Sundance Selects, 2016
Widescreen.

Unknown
3
Wasted!
by Carmassi, Giulio, 1981-, Scary, Bryan
New York, NY : Virgil Films, 2017

Unknown
4
The food & wine of France : eating and drinking from Champagne to Provence /
by Behr, Edward, 1951-
New York : Penguin Press, 2016

Book
6
Food heroes : 16 culinary artisans ; preserving tradition /
by Pellegrini, Georgia
New York : Stewart, Tabori & Chang, 2010

Book
7
La Gastronomie au Moyen Age : 150 recettes de France et d'Italie /
[Paris?] : Stock/Moyen Age, 1991

Book
8
La cuisine française : un chef-d'oeuvre en péril /
by Steinberger, Michael
[Paris] : Fayard, 2011

Book
9
Modernist cuisine at home /
by Myhrvold, Nathan
Bellevue, WA : Cooking Lab, 2012

Book
10
How to be a hermit; or, A bachelor keeps house /
by Cuppy, Will, 1884-1949
New York : H. Liveright, 1929

Book
11
Culinary turn : aesthetic practice of cookery /
Bielefeld : Transcript, 2017

Book
12
Treasures of the Italian table : Italy's celebrated foods and the artisans who make them /
by Anderson, Burton
New York : Morrow, 1994

Book
13
La gastronomía en Potosi y Charcas : siglos XVIII, XIX y XX : en torno a la historia de la cocina Boliviana (800 rectas de la cocina criolla) /
by Rossells, Beatriz
La Paz : Embajada de España : Instituto de Estudios Bolivianos, 2003
2a. ed.

Book
14
Of cabbages and kings; a cook book
by Rhode, William
New York city, Stackpole Sons 1938

Book
15
Histoire pittoresque de notre alimentation
by Blond, Georges
Paris, A. Fayard 1960

Book
16
Modernist cuisine : the art and science of cooking /
by Myhrvold, Nathan
2011
1st ed.

Book
17
American terroir : savoring the flavors of our woods, waters, and fields /
by Jacobsen, Rowan
New York : Bloomsbury, 2010

Book
18
Eating, drinking, and thinking: a gourmet perspective /
by Magida, Phyllis
Chicago : Nelson-Hall Co., 1973

Book
19
Von Lucullus zu Escoffier : ein Schlemmerbuch für kluge Frauen und gescheite Männer /
by Schraemli, Harry
Zürich : Interverlag AG, 1949

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
20
A Concise Encyclopaedia of Gastronomy /
London : Wine and Food Society, 1939

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
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