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	1.	Garde Manger: The art and craft of the cold kitchen/the culinary institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York The Culinary Institute of America 2000 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ. 641.79 G16 2000. Place hold Add to cart (remove)
	2.	Professional Cooking/4th By Wayne Gisslen by Gisslen, Wayne Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1999 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 641.57 G44 1999. Place hold Add to cart (remove)
	3.	Professional Healthy Cooking By Sandy Kapoor by Kapoor, Sandy Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1995 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ. 641.563 K14. Place hold Add to cart (remove)
	4.	Fundamentals of Professional Food Preparation By Donald V. Laconi by Laconi, Donald V Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1995 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ. 641.5 L11. Place hold Add to cart (remove)

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