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Techniques of healthy cooking / The Culinary Institute of America.

by The Culinary Institute of America.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: John Wiley & Sons, Inc. : c2008Availability: Items available for loan: Hasmin Library [Call number: TX 820 .T43 2007] (1).

Techniques of healthy cooking / The Culinary Institute of America.

by The Culinary Institute of America.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: John Wiley & Sons, Inc. : c2008Availability: Items available for loan: Hasmin Library [Call number: TH 820 T43 2008] (1).

The professional chef / The Culinary Institute of America

by The Culinary Institute of America.

Edition: 7th editionMaterial type: book Book; Format: print ; Literary form: not fiction Publisher: John Wiley & Sons, Inc. : c2002Availability: Items available for loan: Hasmin Library [Call number: TX 820 .P963 2003] (1).

Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].

by Greweling, Peter P | Culinary Institure of America.2471.

Edition: Second edition.Material type: book Book; Format: print ; Literary form: not fiction Publisher: Hoboken, New Jersey : John Wiley and Sons, Incorporated , [2013]Copyright date: ©2013Availability: Items available for loan: Main Library: Reference Section [Call number: TX 791 G779 2012] (1).

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