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	1.	Culinary Fundamentals / The American Culinary Federation, Culinary Institute of America. by The American Culinary Federation Culinary Institute of America Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River, New Jersey : Pearson Education, Inc., 2006 Availability: Items available for loan: Dato Maznah Library & Information Services (1)Location, call number: T Technology (General) TX651 .C84 2006. Place hold Add to cart (remove)
	2.	Working the Plate : the Art of Food Presentation / Christopher Styler. by Styler, Christopher [author.] Lazarus, David [Photographer.] Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, New Jersey : John Wiley & Sons, Inc., 2006 Availability: Items available for loan: Dato Maznah Library & Information Services (1)Location, call number: T Technology (General) TX652 .S826 2006. Place hold Add to cart (remove)
	3.	The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman. by Page, Karen Dornenburg, Andrew [author.] Salzman, Barry [photographer.] Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : Little, Brown and Company, 2008 Availability: Items available for loan: Dato Maznah Library & Information Services (1)Location, call number: TX Home Economics TX651 .P34 2008. Place hold Add to cart (remove)

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