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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

5

Practical gastronomy and culinary dictionary : being a valuable guide to cooks and others interested in the art of cookery, containing sketches and quotations of culinary literatur...

by Senn, Charles Herman, 1862-1934
London : Spottiswoode, 1892

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

A concise encyclopaedia of gastronomy; complete and unabridged,

by Simon, André Louis, 1877-1970
New York, Bramhall House 1952

Book

9

La cuisine française : un chef-d'oeuvre en péril /

by Steinberger, Michael
[Paris] : Fayard, 2011

Book

10

Foie gras and trumpets /

by Gattey, Charles Neilson
London : Constable, 1984

Book

11

Modernist cuisine at home /

by Myhrvold, Nathan
Bellevue, WA : Cooking Lab, 2012

Book

12

How to be a hermit; or, A bachelor keeps house /

by Cuppy, Will, 1884-1949
New York : H. Liveright, 1929

Book

13

Culinary turn : aesthetic practice of cookery /

Bielefeld : Transcript, 2017

Book

14

Treasures of the Italian table : Italy's celebrated foods and the artisans who make them /

by Anderson, Burton
New York : Morrow, 1994

Book

15

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

16

Table traits. In two volumes.

by Doran, Dr. (John), 1807-1878
Boston, Francis A. Niccolls & company 1854

Book

17

Of cabbages and kings; a cook book

by Rhode, William
New York city, Stackpole Sons 1938

Book

18

Histoire pittoresque de notre alimentation

by Blond, Georges
Paris, A. Fayard 1960

Book

19

Modernist cuisine : the art and science of cooking /

by Myhrvold, Nathan
2011
1st ed.

Book

20

American terroir : savoring the flavors of our woods, waters, and fields /

by Jacobsen, Rowan
New York : Bloomsbury, 2010

Book

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