Kenneth Lo creator Tan, Terry text London Hamlyn 1982 1988 1982 monographic eng

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144 Pages : hbk. 25 cm. 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. Kenneth Lo and Terry Tan include index. Home-Economics 641.5 KEN 0600589528 GCL 251203