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	1.	The professional chef's book of charcuterie: dates, terrines, timbales, galantines, sausages, and other culinary delights / T.G. Mueller. by Mueller, T. G., 1952- [author] Publication details: New York: A. CBI Book, 1987 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: TX749.M92. Place hold
	2.	A revolution in taste : the rise of French cuisine, 1650-1800 / Susan Pinkard by Pinkard, Susan, 1953- Publication details: Cambridge : Cambridge University Press, 2009 Online resources: Table of contents only Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: TX719.P566. Place hold

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