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	1.	Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat, Samin. Material type: Text Language: English Publication details: Canongate Books 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Practical Cookery for the Level 3 NVQ and VRQ Diploma by Foskett, David-Rippington, Neil-Thorpe, Steve-Paskins, Patricia. Material type: Text Language: English Publication details: Hodder Education Group 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Kombucha, Kefir, and Beyond A Fun and Flavorful Guide to Fermenting Your Own Probiotic Beverages at Home by Alex Lewin-Raquel Guajardo. Material type: Text Language: English Publication details: Fair Winds Press 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	Chefs Collective Recipes, Tips & Secrets From 50 of the World's Greatest Chefs by Tchea, Michelle. Material type: Text Language: English Publication details: Marshall Cavendish International 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	5.	Kawaii Bread by Wong, Shirley-Tan, Calvin. Material type: Text Language: English Publication details: Marshall Cavendish International 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	6.	Practical Cookery for the Level 2 Technical Certificate in Professional Cookery by Foskett, David-Rippington, Neil-Thorpe, Steve-Paskins, Patricia. Material type: Text Language: English Publication details: Hodder Education Group 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	7.	Deco Chiffon Cake Basics An Illustrated Step-by-step Guide by Ng, Susanne. Series: Creative BakingMaterial type: Text Language: English Publication details: Marshall Cavendish International 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	8.	Get Started Making Fun Sushi Step-by-step Recipes for Creative Deco Sushi by Wong, Shirley-Tan, Calvin. Series: Get Started MakingMaterial type: Text Language: English Publication details: Marshall Cavendish International 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	9.	Get Started Making Japanese Snacks Step-by-step Recipes for Delectable Bites by Yamashita, Masataka. Series: Get Started MakingMaterial type: Text Language: English Publication details: Marshall Cavendish International 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	10.	Get Started Making Tea Cakes & Tarts Step-by-step Recipes for Tempting Teatime Treats by Yamashita, Masataka. Series: Get Started MakingMaterial type: Text Language: English Publication details: Marshall Cavendish International 2017Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

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