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	1.	Culinary essentials by The Culinary Institute of America [Compiler] Material type: Text; Format: print ; Literary form: Not fiction Publication details: Singapore : Pearson Education, 2006 Availability: Items available for loan: Main Library-Nabua (2)Call number: CIR 641.5 C897 2006, ... Place hold Add to cart (remove)
	2.	Street foods Hinnerk Von Bargen by Von Bargen, Hinnerk [author.] Culinary Institute of America author Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey : John Wiley & Sons, 2016 Availability: Items available for loan: Main Library-Nabua (1)Call number: CIR 641.59 V89s 2016. Place hold Add to cart (remove)
	3.	Baking and pastry : mastering the art and craft / Culinary Institute of America by Culinary Institute of America [author.] Edition: 3rd edition Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey : John Wiley & Sons, 2016 Availability: Items available for loan: Main Library-Nabua (1)Call number: CIR 641.815 B179 2009. Place hold Add to cart (remove)
	4.	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-Nabua (1)Call number: AVR 641.814 F739 2007. Place hold Add to cart (remove)
	5.	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-Nabua (1)Call number: AVM 641.814 M575c 2007. Place hold Add to cart (remove)
	6.	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-Nabua (1)Call number: AVM 641.55 M617c 2016. Place hold Add to cart (remove)
	7.	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-Nabua (1)Call number: AVM 643.3 M617c 2007. Place hold Add to cart (remove)
	8.	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-Nabua (1)Call number: AVM 643.3 M617c 2014. Place hold Add to cart (remove)
	9.	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-Nabua (1)Call number: AVM 664.753 M617c 2014. Place hold Add to cart (remove)
	10.	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-Nabua (2)Call number: AVM 647.950681 C897 2007, ... Place hold Add to cart (remove)
	11.	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-Nabua (1)Call number: AVM 641.5 M917c 2014. Place hold Add to cart (remove)
	12.	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-Nabua (1)Call number: AVM 641.76 C897 2017. Place hold Add to cart (remove)
	13.	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-Nabua (1)Call number: AVM 641.79 M617c 2015. Place hold Add to cart (remove)
	14.	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-Nabua (1)Call number: AVM 641.8659 M617c 2015. Place hold Add to cart (remove)
	15.	In the hands of a chef : the professional chef's guide to essential kitchen tools / The Culinary Institute of America. by Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2008 Online resources: Table of contents only Publisher description Availability: Items available for loan: Main Library-Nabua (1)Call number: CIR 643.3 In11 2008. Place hold Add to cart (remove)
	16.	The professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: Ninth edition. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Hoboken, New Jersey : John Wiley & Sons, 2011 Online resources: Cover image Publisher description Table of contents only Availability: Items available for loan: Main Library-Nabua (1)Call number: CIR 641.57 P942 2011. Place hold Add to cart (remove)
	17.	Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America. by Culinary Institute of America Edition: Fourth edition. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Hoboken, New Jersey : John Wiley & Sons, 2012 Availability: Items available for loan: Main Library-Nabua (1)Call number: CIR 641.79 G166 2012. Place hold Add to cart (remove)