01149nam a2200205 i 4500008004100000020001500041040000800056082001500064100001600079245004900095260003000144300003000174500001900204520053100223650001900754700001600773942000800789952013100797999001500928251203m19881982|||b|||| |||| 001 0 eng d  a0600589528  aGCL  a641.5bKEN10aKenneth Lo 10aOriental Cookery /cKenneth Lo and Terry Tan  aLondon, bHamlyn :c1982.  a144 Pages :bhbk.c25 cm.  ainclude index.  aOriental 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.  aHome-Economics10aTan, Terry   2ddc  00102ddc406641_500000000000000_KEN7096740aLPLbLPLd2025-12-03l0o641.5 KENp10128r2025-12-03 11:53:54w2025-12-03yBK  c5526d5526