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	1.	Chinese Heritage Cooking by Tan, Christopher-Van, Amy. Series: Singapore Heritage CookbooksMaterial type: Text Language: English Publication details: Marshall Cavendish International (Asia) Pte Ltd 2011Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Cooking Classics China by Yeo Kian Tiong. Series: Cooking ClassicsMaterial type: Text Language: English Publication details: Marshall Cavendish International 2009Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Peranakan Heritage Cooking by Chia, Philip-Leong, Lydia. Series: Singapore Heritage CookbooksMaterial type: Text Language: English Publication details: Marshall Cavendish International (Asia) Pte Ltd 2012Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	The Land of the Five Flavors A Cultural History of Chinese Cuisine by Thomas O. Höllmann. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2014Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	5.	Dim Sum A Step-by-step Cookbook by Ng, Lip Kah-Liu, Hongde-Yow, Audrey. Series: Cooking ClassicsMaterial type: Text Language: English Publication details: Marshall Cavendish International (Asia) Pte Ltd 2014Online 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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