Oriental Cookery / Kenneth Lo and Terry Tan

By:

Kenneth Lo

Contributor(s):

Tan, Terry

Material type: Text

TextPublication details: London, Hamlyn : 1982.Description: 144 Pages : hbk. 25 cmISBN:

0600589528

Subject(s):

Home-Economics

DDC classification:

641.5 KEN

Summary: 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.

Tags from this library: No tags from this library for this title.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Govt. Graduate College Gulberg, Lahore - Central Library	641.5 KEN (Browse shelf(Opens below))	Available		10128

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.

There are no comments on this title.

to post a comment.

Back to results

1 Akram Nishan -e- Haider /
by Rashid , Sayed
2 Shadab Manzil-e-Murad
by Rashid, Sayed

Oriental Cookery / Kenneth Lo and Terry Tan

About

Links

Location