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	1.	Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling by Greweling, Peter P Culinary Institute of America Publication details: Hoboken, N. J. : John Wiley and Sons, 2007 Availability: Items available for loan: PERPUSTAKAAN HOSPITAL CANSELOR TUANKU MUHRIZ (1)Call number: TX791.G841c 2007 9HUKM. Place hold
	2.	The art of charcuterie / The Culinary Institute of America and John Kowalski. by Kowalski, John, 1954- Culinary Institute of America Publication details: Hoboken, N.J. : John Wiley, c2011 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: TX612.M4K693. Place hold
	3.	Techniques of healthy cooking / the Culinary Institute of America. by Culinary Institute of America Edition: 4th ed. Publication details: Hoboken, N. J. : Wiley, 2013 Availability: Items available for loan: PERPUSTAKAAN HOSPITAL CANSELOR TUANKU MUHRIZ (1)Call number: TX820.T255 2013 9HUKM. Place hold

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