Oriental Cookery /
Kenneth Lo
Oriental Cookery / Kenneth Lo and Terry Tan - London, Hamlyn : 1982. - 144 Pages : hbk. 25 cm.
include index.
Oriental cookery refers broadly to the culinary traditions of East, Southeast, and sometimes South Asia. It emphasizes fresh ingredients, balanced flavors, and varied cooking techniques such as stir-frying, steaming, grilling, and slow simmering. Common flavor elements include soy sauce, ginger, garlic, sesame, rice vinegar, and spices. Dishes often balance sweet, salty, sour, bitter, and umami. Rice and noodles are staple foods, and meals typically feature vegetables, seafood, and meats prepared in light, aromatic ways.
0600589528
Home-Economics
641.5 / KEN
Oriental Cookery / Kenneth Lo and Terry Tan - London, Hamlyn : 1982. - 144 Pages : hbk. 25 cm.
include index.
Oriental cookery refers broadly to the culinary traditions of East, Southeast, and sometimes South Asia. It emphasizes fresh ingredients, balanced flavors, and varied cooking techniques such as stir-frying, steaming, grilling, and slow simmering. Common flavor elements include soy sauce, ginger, garlic, sesame, rice vinegar, and spices. Dishes often balance sweet, salty, sour, bitter, and umami. Rice and noodles are staple foods, and meals typically feature vegetables, seafood, and meats prepared in light, aromatic ways.
0600589528
Home-Economics
641.5 / KEN