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1.
Enciclopedia de la gastronomia francesa / Vincent Boué y Hubert Delorme. by
Material type: Text Text; Format: print
Publication details: Barcelona : Blume, 2014
Availability: Items available for loan: Unicomfacauca (2).

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2.
La enciclopedia de los sabores : Combinaciones, recetas e ideas para el cocinero creativo / Niki Segnit. by
Edition: 7
Material type: Text Text; Format: print regular print
Language: Spanish Original language: English
Publication details: Barcelona : Penguin Random House Editorial, 2016
Availability: Items available for loan: Unicomfacauca (2)Call number: 641.5 S454e 2016, ... Not available: Unicomfacauca: Checked out (1).

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3.
Guía Profesional de Cocina, el libro del Maestro / Jaime Alzate Londoño by
Material type: Text Text; Format: print
Publication details: Bogotá: Editorial Klimpres
Availability: Items available for loan: Unicomfacauca (3).

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4.
Nutricion y calidad de vida / Albert Ronald Mrales by
Edition: 3 Ed.
Material type: Text Text; Format: print
Publication details: Bogotá: ECOE Ediciones
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5.
Técnicas Profesionales de Cocina Colombiana / Carlos Gaviria Arbeláez by
Edition: 1 ed.
Material type: Text Text; Format: print
Publication details: Bogotá: Universidad de la Sabana
Availability: Items available for loan: Unicomfacauca (4).

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6.
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Comer en el huerto de Yambitará, rececetas de Maria Teresa Ayerbe y Martha Sol / Maria Teresa Ayerbe [et.al] by
Edition: 2a. ed.
Material type: Text Text; Format: print
Publication details: Popayán: Guillermo Alberto Gonzales M. Editor. 2013
Availability: Items available for loan: Unicomfacauca (8).

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7.
Under Pressure : Cooking sous vide / Thomas Keller [et.al] by
Material type: Text Text; Format: print
Publication details: New York : Artisan., 2008
Availability: Items available for loan: Unicomfacauca (2).

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8.
Manual de Gastronomía Molecular : el encuentro entre la ciencia y la cocina / Mariana Koppmann by
Edition: 2a ed.
Material type: Text Text; Format: print
Publication details: Buenos Aires : Siglo Veintiuno Editores, 2011
Availability: Items available for loan: Unicomfacauca (4).

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9.
Introducción a la historia de la Gastronomía / Paulina Monroy de Sada y Graciela M. de Flores by
Edition: 2a ed.
Material type: Text Text; Format: print
Publication details: México : Limusa, 2018
Availability: Items available for loan: Unicomfacauca (3).

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10.
Cacerolas y tubos de ensayo. / Hervé This. by
Edition: 2002
Material type: Text Text; Format: print
Publication details: España: Acribia, S.A
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11.
The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen / Guy Crosby by
Material type: Text Text; Format: print
Publication details: Boston : America's Test Kitchen, 2012
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12.
Todo el pescado. Nuevas maneras de cocinar y pensar / Josh Niland by
Material type: Text Text; Format: print
Publication details: Barcelona : Editorial Planeta, 2020
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13.
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Cocina un pescado. La nueva manera de cocinar y disfrutar un pescado de la cabeza a la cola / Josh Niland by
Material type: Text Text; Format: print
Publication details: Barcelona : Editorial Planeta, 2022
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14.
Especias, Hierbas y Condimentos
Material type: Text Text; Format: print
Publication details: Colombia : Grupo latino
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15.
Técnicas de corte en carnes / Grupo Latino
Material type: Text Text; Format: print
Publication details: Colombia : Grupo Latino
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16.
Envoltorios Colombianos Cocina en Hojas : Técnicas profesionales de cocina / Carlos Gaviria Arbeláez by
Material type: Text Text; Format: print
Publication details: Cundinamarca : Universidad de la Sabana, 2020
Availability: Items available for loan: Unicomfacauca (4)Call number: 641.59861 G283e 2020 Ej. 3, ...

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18.
La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida Harold McGee; traducción Juan Manuel Ibeas by
Edition: 10
Material type: Text Text; Format: print
Publication details: Barcelona : Debate, 2017
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19.
Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold. by
Edition: 1
Material type: Text Text; Format: print
Publication details: Bellevue : The Cooking Lab,LLC, 2021
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20.
Envueltos de plátano, yuca y maíz en las cocinas tradicionales de Colombia / Chori Agamez, Heidy Pinto by
Edition: 2
Material type: Text Text; Format: print
Publication details: Colombia : Editorial amm, 2021
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