Your search returned 103 results.

41.
Food and wine: volume 41, number 9.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., September 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686s 2018 (1). :

42.
Food and wine: volume 41, issue 10.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., October 2018Availability: No items available :

43.
Food and wine: volume 41, issue 11.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., November 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686n 2018 (1). :

44.
Food and wine: volume 42, issue 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., June 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686ju 2019 (1). :

45.
Food and wine: volume 42, issue 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., August 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686ag 2019 (1). :

46.
Food and wine: volume 42, issue 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., September 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686s 2019 (1). :

47.
Food and wine: volume 42, issue 10.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., October 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686o 2019 (1). :

48.
Food and wine: volume 42, issue 12.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., December 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686d 2019 (1). :

49.
Food and wine: volume 43, issue 3.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., March 2020Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686m 2020 (1). :

50.
Bon appetit: volume 64, number 5.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Conde Nast, June/July 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl B698 2019 (1). :

51.
Bon appetit: volume 64, number 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Conde Nast, August 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl B698 2019 (1). :

52.
Foodservice equipment and supplies: volume 71, number 3.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: Elmhurst, IL: Zoomba Group, March 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686 2018 (1). :

53.
Island poke cookbook: Recipes fresh from hawaiian shores, from poke bowls to pacific rim fusion / James Porter.

by Porter, James.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York: Ryland peter & Small, ©2018Availability: Items available for loan: KCPLibraryCall number: GC 641.5996 P844 2018 (1).

54.
Culinary arts and hospitality.

Edition: 2nd ed.Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York: 3GE-Learning, ©2018Availability: Items available for loan: KCPLibraryCall number: GC 647.95 C967 2018 (1).

55.
Nordic bakery: Cookbook / Miisa Mink; food photography by Peter Cassidy: reportage photography by Marianna Wahlsten.

by Mink, Miisa.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: London: Ryland Peters and Small, ©2018Availability: Items available for loan: KCPLibraryCall number: GC 641.815 M665 2018 (1).

56.
Chinese soul food: A friendly guide for homemade dumplings, stir-fries, soups, and more. / Hsiao-Ching Chou.

by Chou, Hsiao-Ching.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: Seattle: Sasquatch books, ©[2018]Availability: Items available for loan: KCPLibraryCall number: GC 641.5951 C552 [2018] (1).

57.
Culinary arts and sciences / Ruth Estrada Javier-Reyes.

by Javier-Reyes, Ruth Estrada.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: Manila : Unlimited Books Library Services and Pub., c2017Availability: Items available for loan: KCPLibraryCall number: GC 647.95 J41 2017 (1).

58.
Rustic fruit desserts: Deliciously comforting recipes from cobblers to pies.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: London: Ryland Peters & Small, ©2018Availability: Items available for loan: KCPLibraryCall number: GC 641.86 R971 2018 (1).

59.
Culinaria Greece: a celebration of food and tradition/ MArianthi Milona, editor; Werner Stapelfeldt, photographer.

by Milona, Marianthi, ed | Stapelfeldt, Werner, photographer.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: Cambridge, UK: h. fullman, c2015Availability: Items available for loan: KCPLibraryCall number: GC 641.59495 C967 2015 (1).

60.
The food and cooking of Russia & Poland/ Elena Makhonko and Ewa Michalik.

by Manhoko, ELena | Michalik, Ewa.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: Wigston, Leicestershire: Lorenz Books, c2011Availability: Items available for loan: KCPLibraryCall number: GC 641.5947 M235 2011 (1).

KCP LIBRARY

Mission

The KCP Library provides quality resources and innovative services
that sustain and encourage the academic endeavors of the institution.

Objectives

1. Provide conducive learning environment to diverse users;

2. Assist users in locating and using information resources effectively and efficiently;

3. Acquire and update all library resources that support the academic endeavors of the institutions;

4. Collaborate with other institutions as a cost-effective means of expanding the resources and services;

5. Upgrade physical and technological infrastructure to enhance quality library services; and

6. Build varoius forms of learning resources to cater the current needs of its generation.