Data Collection and Privacy Policies

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BU Library uses essential cookies to ensure the core functionality of our library system, including user authentication, session management, and accessibility features. These cookies are strictly necessary for the website to function and cannot be disabled.

Here is the list of essential cookies used on the BU Library system.

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Data Collection and Privacy

Google Analytics uses cookies to collect this information. However, no personally identifiable information (such as names or library account details) is shared with Google. The data is processed in accordance with Google’s Privacy Policy.

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Your search returned 18 results.

Results
			Practical professional cookery by Cracknell, H.L Kaufmann, R.J Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hampshire : Macmillan, 1992 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 C722P 1992. Place hold Save to lists Add to cart (remove)
		Local cover image Image from Amazon.com	Basic cookery for foundation learning / Keyth Richardson [and three others] by Richardson, Keyth [author] Foskett, David [author.] Paskins, Patricia [author.] Thorpe, Steve [author.] Material type: Text; Format: print ; Literary form: Not fiction ; Audience: Specialized; Copyright date: Abingdon, Oxon : Hodder Education, 2014 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911 R523B 2014. Found in Open Library: Place hold Save to lists Add to cart (remove)
			Chef's book of formulas, yields and sizes by Schmidt, Arno Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Van Nostrand Reinhold, 1990 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 S335C. Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	The professional garde manger : a guide to the art of the buffet / David Paul Larousse by Larousse, David Paul, 1949- Material type: Text; Literary form: Not fiction ; Audience: General; Publication details: New York, N.Y. : Wiley, c1996 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 L376P. Found in Open Library: Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	The professional chef's art of garde manager / Frederic Sonnenschmidt, John F. Nicolas by Sonnenschmidt, Frederic Nicolas, John F Edition: 5th ed. Material type: Text; Literary form: Not fiction ; Audience: General; Publication details: New York, N.Y. : Wiley, c1993 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 S666P 1993. Found in Open Library: Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America by Culinary Institute of America Material type: Text; Literary form: Not fiction ; Audience: Specialized; Publication details: New York, N.Y. : Wiley, c2000 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX830 G372. Found in Open Library: Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	The professional chef / the Culinary Institute of America by Culinary Institute of America Edition: 7th ed. Material type: Text; Literary form: Not fiction ; Audience: Specialized; Publication details: New York, N.Y. : Wiley, c2002 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 P763 2002. Found in Open Library: Place hold Save to lists Add to cart (remove)
			Quantity food techniques by Pepper, Michael R., ed Edition: 2nd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Glencoe, 1993 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 P466Q 1993. Place hold Save to lists Add to cart (remove)
			Standards, principles, and techniques in quantity food production by Kotschevar, Lendal H, 1908- Edition: 4th ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Van Nostrand Reinhold, 1988 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 K677S 1988. Place hold Save to lists Add to cart (remove)
			Food preparation for hotels, restaurants and cafeterias by Haines, Robert G Edition: 2nd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Homewood, Ill. : Amrican Technical, 1973 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 H346F 1973. Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	The professional chef's techniques of healthy cooking / the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout editor by Armentrout, Jennifer S [ed.] Culinary Institute of America Edition: 2nd ed. Material type: Text; Literary form: Not fiction ; Audience: General; Publication details: New York, N.Y. : Wiley, c2000 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 P763 2000. Found in Open Library: Place hold Save to lists Add to cart (remove)
			Menu solutions : quantity recipes for regular and special diets by Frank, Sandra J Baker, Robert E Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Wiley, 1996 Availability: Items available for loan: BU Library and Learning Space (1)Call number: RM217 F726M. Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	Professional cooking and baking / Mary Frey Ray, Beda A. Dondi by Ray, Mary Frey Dondi, Beda A Material type: Text; Literary form: Not fiction ; Audience: Specialized; Publication details: New York, N.Y. : Glencoe/McGraw-Hill, c1981 Availability: Items available for loan: BU Library and Learning Space (2)Call number: TX911 R39P, ... Found in Open Library: Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	Professional cooking / Wayne Gisslen ; with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu ; photography by J. Gerard Smith by Gisslen, Wayne, 1946- Edition: 5th ed. Material type: Text; Literary form: Not fiction ; Audience: Specialized; Publication details: New York, N.Y. : Wiley, c2003 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 G577P 2003. Found in Open Library: Place hold Save to lists Add to cart (remove)
			Fundamentals of professional food preparation : a laboratorytext-workbook by Laconi, Donald V Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Wiley, 1995 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 L326F. Place hold Save to lists Add to cart (remove)
		Image from Amazon.com	Advanced professional cooking / Wayne Gisslen by Gisslen, Wayne, 1946- Material type: Text; Literary form: Not fiction ; Audience: Specialized; Publication details: New York, N.Y. : Wiley, c1992 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX820 G577A. Found in Open Library: Place hold Save to lists Add to cart (remove)
			Successful catering by Splaver, Bernard R Reynolds, William N., ed Roman, Michael, ed Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Van Nostrand Reinhold, 1991 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX921 S642S 1991. Place hold Save to lists Add to cart (remove)
			Successful catering by Splaver, Bernard Reynolds, William N., ed Roman, Michael, ed Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York, N.Y. : Van Nostrand Reinhold, 1991 Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX921 S642S 1991. Place hold Save to lists Add to cart (remove)