Western cuisine / Maria Rhoda D. Dinaga, Loida R, Banzuelo, and Tenie P. Lizaran
Material type:
TextPublication details: Manila ; Mindshapers Co., Inc., c2022Description: viii, 210 pages : illustration ; 26cmISBN: - 978-621-406-326-0
- FIL TX 653 .D56 2022 c.2
| Item type | Current library | Home library | Shelving location | Call number | Status | Date due | Barcode | |
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Filipiniana
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NU BALIWAG | NU BALIWAG | Filipiniana | FIL TX 653 .D56 2022 c.2 (Browse shelf(Opens below)) | Available | NUBUL000004670 |
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| FIL TX 653 .D56 2021 c.1 Kitchen essentials and basic food preperation / | FIL TX 653 .D56 2021 c.2 Kitchen essentials and basic food preparation / | FIL TX 653 .D56 2022 c.1 Western cuisine / | FIL TX 653 .D56 2022 c.2 Western cuisine / | FIL TX 661 .L34 2022 c.1 Introduction to culinary arts / | FIL TX 661 .L34 2022 c.2 Introduction to culinary arts / | FIL TX 663 .R49 2015 Culinary Arts / |
Includes references
Module 1. History of western cooking -- Module 2. Cooking essentials -- Module 3. Mediterranean cuisine -- Module 4. European cuisine -- Module 5. North African cuisine -- Module 6. German cuisine -- Module 7. Mexican cuisine -- Module 8. American cuisine.
The book tackles the historical background of cooking, cooking principles, sanitation and safety, herbs and spices, stocks, soups and sauces, Eastern Mediterranean cuisines (Turkish, Egyptian, and Greek cuisine), Southern European cuisine (French, Italian and Spanish cuisine), North African cooking (Morocco, Algeria, Tunisia, and Libya cuisines), German cuisine, Mexican cuisine, and American cuisine.
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