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	1.	No cover image available The new professional chef: the culinary institute of America. / Paul Bocuse. by Bocuse, Paul Donovan, Mary Deirdre Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York: Wiley, c1996 Availability: Items available for loan: Aklatang Emilio Aguinaldo-Information Resource Center (1)Call number: TX 820 .N42 1996. Place hold Add to cart (remove)
	2.	French cooking : classic recipes and techniques / Vincent Boue╠ü, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse. by Boue╠ü, Vincent Bocuse, Paul Delorme, Hubert McLachlan, Clay Material type: Text; Format: print ; Literary form: Not fiction Publication details: Paris :;[New York] : Flammarion ;;Distributed in North America by Rizzoli International Publications, 2010 Availability: Items available for loan: Aklatang Emilio Aguinaldo-Information Resource Center (1)Call number: TX 719 .B660 2010. Place hold Add to cart (remove)

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