Professional garde manger a comprehensive guide to cold food preparation by Sackett, Lou

The art of charcuterie by Kowalski, John 1954-

The art of beef cutting a meat professional's guide to butchering and merchandising by Underly, Kari

Experimental green strategies redefining ecological design research

How baking works exploring the fundamentals of baking science by Figoni, Paula

On-premise catering hotels, convention centers, arenas, clubs, and more by Shock, Patti J., Sgovio, Cheryl, Stefanelli, John M.

Materiality and interior construction by Gesimondo, Nancy, Postell, James Christopher 1958-

Introduction to graphic design methodologies and processes understanding theory and application by Bowers, John

Understanding color an introduction for designers by Holtzschue, Linda

Visualize this the FlowingData guide to design, visualization, and statistics by Yau, Nathan

Available for University of the Philippines System via EBSCO. Click here to access