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		No cover image available The cooking of provincial France, by M. F. K. Fisher and the editors of Time-Life Books. Photographed by Mark Kauffman. by Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992 Schremp, Geraldine [joint author.] Time-Life Books Series: Foods of the world Publication details: New York, Time-Life Books [1968] Availability: Items available for loan: Strathmore University (Main Library) (1)Call number: TX719.F58 1968. Found in Open Library: Place hold Place recall Request article Log in to add tags Add to cart (remove)
		No cover image available Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism / Herv�e This ; translated by Malcolm DeBevoise. by This, Herv�e ebrary, Inc Series: Arts and traditions of the tableLanguage: English Original language: French Publication details: New York : Columbia University Press, 2009 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Strathmore University (Main Library): Not for loan (1). Found in Open Library: Place recall Request article Log in to add tags Add to cart (remove)
		No cover image available Defining culinary authority [electronic resource] : the transformation of cooking in France, 1650-1830 / Jennifer J. Davis. by Davis, Jennifer J, 1974- ebrary, Inc Publication details: Baton Rouge : Louisiana State University Press, 2013 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Strathmore University (Main Library): Not for loan (1). Found in Open Library: Place recall Request article Log in to add tags Add to cart (remove)

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