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	1.	The New professional chef / with forewords by Paul Bocuse and Ferdinand Metz. by Culinary Institute of America Edition: 6th ed. Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1996 Availability: Items available for loan: (1). Add to cart (remove)
	2.	The Professional chef's techniques of healthy cooking / the Culinary Institute of America. Material type: Text; Format: print Publication details: Van Nostrand Reinhold, c1997 Availability: Items available for loan: (1). Add to cart (remove)
	3.	The New professional chef / with forewords by Paul Bocuse and Ferdinand Metz. by Culinary Institute of America Edition: 6th ed. Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1996 Availability: No items available. Add to cart (remove)
	4.	The Professional chef's techniques of healthy cooking / by the Culinary Institute of America. by The Culinary Institute of America [author] Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1997 Availability: Items available for loan: Ladislao N. Diwa Memorial Library (1)Call number: TX820 P94 1997. Add to cart (remove)
	5.	The New professional chef / with forewords by Paul Bocuse and Ferdinand Metz. by Culinary Institute of America Edition: 6th ed. Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1996 Availability: No items available. Add to cart (remove)
	6.	The Professional chef's techniques of healthy cooking / the Culinary Institute of America. Material type: Text; Format: print Publication details: Van Nostrand Reinhold, c1997 Availability: No items available. Add to cart (remove)

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