Asian cuisine / Loida R. Banzuelo
Material type:
TextPublication details: Manila : Mindshapers Co, Inc., c2020Description: x, pages 256 : Illustration ; 26 cmISBN: - 9786214062522
- TX 724.5 .B36 2020
| Item type | Current library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode |
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Books
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NU Clark Filipiniana | Non-fiction | FIL TX 724.5 .B36 2020 c.1 (Browse shelf(Opens below)) | c.1 | Available | NUCLA000000448 | ||
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Books
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NU Clark Filipiniana | Non-fiction | FIL TX 724.5 .B36 2020 c.2 (Browse shelf(Opens below)) | c.2 | Available | NUCLA000000810 |
Browsing NU Clark shelves, Shelving location: Filipiniana, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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| FIL TX 723.5 .D56 2022 Western Cuisine / | FIL TX 723.5 .D56 2022 Western Cuisine / | FIL TX 724.5 .B36 2020 c.1 Asian cuisine / | FIL TX 724.5 .B36 2020 c.2 Asian cuisine / | FIL TX 724.5 .M45 2021 ASian cuisine / | FIL TX 724.5 .O86 2021 Asian Cuisine / | FIL TX 911.3 .A47q 2021 Quality service management in tourism and hospitality management / |
Includes bibliographical references.
Chapter I. Overview of Asian culture -- Chapter II. Philippine culture -- Chapter III. Japanese cuisine -- Chapter IV. Chinese cuisine -- Chapter V. Korean cuisine -- Chapter VI. Vietnamese cuisine -- Chapter VII. Thai cuisine -- Chapter VIII. Indonesian culture -- Chapter IX. Indian cuisine -- Self-check -- Glossary of Asian cooking terminology -- Rubric for work performance evaluation -- References.
"The book consists of nine chapters which include overview of Asian Cuisine and selected cuisines in the Asian continent like the Philippine, Japanese, Chinese, Korean, Vietnamese, Thai, Indonesian and Indian. Each chapter discusses an overview of each cuisine, historical influences, nature or characteristics, regional cuisines and specialties, basic ingredients, tools and preparation methods." -- Preface
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