Results 1 - 20 of 108,337 for Central Connecticut State University
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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Book
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Old Sturbridge Village cookbook : authentic early American recipes for the modern kitchenSloat, Caroline.Chester, Conn. : Globe Pequot Press c1984Available at Central Connecticut State University Stack Level 6 (TX715 O438 1984 )() |
| 2 |
Material Type: Book
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The Mystic Seaport cookbook : 350 years of New England cookingLangseth-Christensen, Lillian. ;Marine Historical Association.New York : Galahad Books c1970Available at Central Connecticut State University Stack Level 6 (TX715 L28 1970 )() |
| 3 |
Material Type: Multiple Versions
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Dinner roles : American women and culinary cultureInness, Sherrie A.Multiple versions foundTo view, click on the title or the link to the right |
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| 4 |
Material Type: Book
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The Escoffier cook book : a guide to the fine art of cookeryEscoffier, A. (Auguste), 1846-1935.New York : Crown [1976] c1969Available at Central Connecticut State University Stack Level 6 (TX719 E832 1976 )() |
| 5 |
Material Type: Book
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Food preparation for the professionalMizer, David A. ;Porter, Mary.New York : Wiley c1987Available at Central Connecticut State University Stack Level 6 (TX820 M55 1987 )() |
| 6 |
Material Type: Book
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Fading feast : a compendium of disappearing American regional foodsSokolov, Raymond A.Boston : David R. Godine 1998Available at Central Connecticut State University Stack Level 6 (TX715 S67812 1998 )() |
| 7 |
Material Type: Book
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The art of Polish cookingŻerańska, Alina.Garden City, N.Y., Doubleday 1968Available at Central Connecticut State University Polish - Stack 2 (TX723.5 P6 Z4 )() |
| 8 |
Material Type: Book
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A taste of Lebanon : cooking today the Lebanese way : over 200 recipes developed and testedSalloum, Mary.New York : Interlink Books 1989, c1988Available at Central Connecticut State University Stack Level 6 (TX725 L4 S25 1989 )() |
| 9 |
Material Type: Book
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Treasured Polish recipes for Americans,Polanie Club (Minneapolis, Minn.)Minneapolis, Polanie Pub. Co. [c1948]Available at Central Connecticut State University Polish - Stack 2 (TX725 P7 ) and other locations() |
| 10 |
Material Type: Book
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The Chez Panisse menu cookbookWaters, Alice. ;Guenzel, Linda P.New York : Random House c1982Available at Central Connecticut State University Stack Level 6 (TX719 W34 1982 )() |
| 11 |
Material Type: Book
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The renaissance of Italian cookingDe' Medici Stucchi, Lorenza, 1926-New York : Barnes & Noble 2001, c1989Available at Central Connecticut State University Italian Resource Center (TX723 D464 2001 )() |
| 12 |
Material Type: Multiple Versions
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Polish cookbookCzerny, Zofia.Multiple versions foundTo view, click on the title or the link to the right |
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| 13 |
Material Type: Book
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More spaghetti, I say!Gelman, Rita Golden. ;Gerberg, Mort, illustrator.New York : Scholastic 1992Available at Central Connecticut State University Italian Resource Center (PS3557 E4236 M674 1992 )() |
| 14 |
Material Type: Book
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Larousse gastronomique : all-new American edition of the world's greatest culinary encyclopediaMontagné, Prosper, 1864-1948. ;Lang, Jenifer Harvey.New York : Crown 1988, c1977Available at Central Connecticut State University Stack Level 6 (TX349 M613 1988 )() |
| 15 |
Material Type: Book
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Cooking for nitwitsWells, Rosemary. ;Hurley, Johanna.New York : Dutton : Dial Books c1989Available at Central Connecticut State University Stack Level 5 (PN6231 C624 W45 1989 )() |
| 16 |
Material Type: Book
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Cookery and dining in imperial Rome : a bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into EnglishApicius. ;Vehling, Joseph Dommers, 1879-1950.New York : Dover Publications 1977Available at Central Connecticut State University Stack Level 6 (TX713 A713 )() |
| 17 |
Material Type: Book
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Latin American cooking,Leonard, Jonathan Norton, 1903-1975. ;Time-Life Books.New York, Time-Life Books [c1968]Available at Central Connecticut State University Curriculum Lab YP (641.598 L581l )() |
| 18 |
Material Type: Government Document
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Edible wild mushrooms of North America : a field-to-kitchen guideFischer, David W. (David William), 1959- ;Bessette, Alan.Austin : University of Texas Press 1992Available at Central Connecticut State University Stack Level 6 (QK617 F53 1992 )() |
| 19 |
Material Type: Book
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Around America; a cookbook for young peopleKnopf, Mildred O., 1898-1991. ;Stewart, Pat Ronson.New York, Knopf [1969]Available at Central Connecticut State University Curriculum Lab J (641.5973 K72A )() |
| 20 |
Material Type: Book
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Many friends cooking : an international cookbook for boys and girlsCooper, Terry Touff. author. ;Ratner, Marilyn, author.New York : Philomel Books ©1980Available at Central Connecticut State University Curriculum Lab J (641.59 C778m )() |
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