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	1.	No cover image available No cover image available Food service basics of sauce making / The culinary institute of America Series: Prochef training materials Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The culinary institute of America, 2007 Availability: Items available for loan: Main Library (1)Call number: AVR 641.814 F739 2007. Place hold
	2.	The culinary institute of America prochef training materials : food service basics of sauce making/ produced by Joanne Meyer ...et al. by Meyer, Joanne [Producer] The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2007 Availability: Items available for loan: Main Library (1)Call number: AVM 641.814 M575c 2007. Place hold
	3.	The culinary institute of America prochef training materials: recipe costing - the bottom line Philip Meyer by Miller, Philip [Producer] The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2016 Availability: Items available for loan: Main Library (1)Call number: AVM 641.55 M617c 2016. Place hold
	4.	The culinary institute of America prochef training materials: culinary knives vol. 1: knife care / Philip Miller by Miller, Philip [Producer] The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2007 Availability: Items available for loan: Main Library (1)Call number: AVM 643.3 M617c 2007. Place hold
	5.	The culinary institute of America prochef training materials : culinary knives vol. 2: knife skills/ produced by Philip Miller by Miller, Philip [Producer] The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2014 Availability: Items available for loan: Main Library (1)Call number: AVM 643.3 M617c 2014. Place hold
	6.	The culinary institute of America prochef training materials : the basic steps of baking bread/laminating dough/ produced by Philip Miller by Miller, Philip [Producer] The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2014 Availability: Items available for loan: Main Library (1)Call number: AVM 664.753 M617c 2014. Place hold
	7.	The culinary institute of America prochef training materials : the fundamentals of restaurant economics/ The Culinary Institute of America by The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2007 Availability: Items available for loan: Main Library (2)Call number: AVM 647.950681 C897 2007, ... Place hold
	8.	The culinary institute of America prochef training materials: basic kitchen preparation/ produced by Philip Miller by Miller, Philip [Producer] The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2014 Availability: Items available for loan: Main Library (1)Call number: AVM 641.5 M917c 2014. Place hold
	9.	The culinary institute of America prochef training materials: dry heat cooking methods - volume 1/ The Culinary Institute of America by The Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2017 Availability: Items available for loan: Main Library (1)Call number: AVM 641.76 C897 2017. Place hold
	10.	The culinary institute of America prochef training materials: garde manger/ produced by Philip Miller and Paul Mareth by Miller, Philip [Producer] The Culinary Institute of America Mareth, Paul [Peoducer] Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2015 Availability: Items available for loan: Main Library (1)Call number: AVM 641.79 M617c 2015. Place hold
	11.	The culinary institute of America prochef training materials: sugar decoration techniques with Erwald Notter / directed by Philip Miller; written by Meyer, Joanne by Miller, Philip [Director] The Culinary Institute of America Meyer, Joanne [Writer] Material type: Text; Format: print ; Literary form: Not fiction Publication details: USA : The Culinary Institute of America, 2015 Availability: Items available for loan: Main Library (1)Call number: AVM 641.8659 M617c 2015. Place hold