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	1.	No cover image available Production of ice cream with sugar palm (Arenga pinnata) syrup as sweetener and dragon fruit pigment as food color / by Denisse Mae S. Ronario. by Ronario, Denisse Mae S [author] Reterta, Aitee Janelle E [adviser] Material type: Text; Format: print Language: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2014 Online access: Click here to view thesis abstract and table of contents Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1). Lists: Sugar Palm. Add to cart (remove)
	2.	No cover image available Preparation of royal icing and cupcake using kaong syrup as sweetener and dragon fruit pigment as food color / by Mark Steven G. Lopez. by Lopez, Mark Steven G [author] Reterta, Aitee Janelle E [adviser] Material type: Text; Format: print Language: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2014 Online access: Click here to view thesis abstract and table of contents Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1). Add to cart (remove)
	3.	No cover image available Product properties and consumer acceptability of instant salabat with sugar palm (Arenga pinnata) sap as sweetener / by Claire Joy L. Sapotin. by Sapotin, Claire Joy L [author] Dimero, Fe N [adviser] Material type: Text; Format: print Language: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2014 Online access: Click here to view thesis abstract and table of contents Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1). Lists: Sugar Palm. Add to cart (remove)
	4.	Garde manger : the art and craft of the cold kitchen / by The Culinary Institute of America. by The Culinary Institute of America [issuing body] Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : John Wiley, 2000 Availability: Not available: Ladislao N. Diwa Memorial Library: Room use only (1). Add to cart (remove)
	5.	No cover image available The Professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: 7th ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: Items available for loan: (1). Add to cart (remove)
	6.	Healthy and delicious recipes : 400 professional recipes / Sandy Kapoor. by Kapoor, Sandy, 1952 - Material type: Text; Format: print Publication details: New York : John Wiley, c1996 Availability: Items available for loan: (1). Add to cart (remove)
	7.	The Professional chef's techniques of healthy cooking / The Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. by Armentrout, Jennifer Culinary Institute of America Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : John Wiley, c2000 Availability: Items available for loan: (1). Add to cart (remove)
	8.	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)
	9.	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)
	10.	No cover image available The Professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: 7th ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: No items available. Add to cart (remove)
	11.	Healthy and delicious recipes : 400 professional recipes / Sandy Kapoor. by Kapoor, Sandy, 1952 - Material type: Text; Format: print Publication details: New York : John Wiley, c1996 Availability: No items available. Add to cart (remove)
	12.	The Professional chef's techniques of healthy cooking / The Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. by Armentrout, Jennifer Culinary Institute of America Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : John Wiley, c2000 Availability: No items available. Add to cart (remove)
	13.	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)
	14.	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)
	15.	No cover image available The Professional chef / the Culinary Institute of America. by Culinary Institute of America Edition: 7th ed. Material type: Text; Format: print Publication details: [New York] : John Wiley, c2002 Availability: No items available. Add to cart (remove)
	16.	Healthy and delicious recipes : 400 professional recipes / Sandy Kapoor. by Kapoor, Sandy, 1952 - Material type: Text; Format: print Publication details: New York : John Wiley, c1996 Availability: No items available. Add to cart (remove)
	17.	The Professional chef's techniques of healthy cooking / The Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor. by Armentrout, Jennifer Culinary Institute of America Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : John Wiley, c2000 Availability: No items available. Add to cart (remove)
	18.	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)
	19.	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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