01009nam a2200193 i 4500 251203m19881982|||b|||| |||| 001 0 eng d 0600589528 GCL 641.5 KEN 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. Home-Economics Tan, Terry ddc 0 0 ddc 0 641_500000000000000_KEN 0 6740 LPL LPL 2025-12-03 0 641.5 KEN 10128 2025-12-03 11:53:54 2025-12-03 BK 5526 5526