Specialty cuisine / Alexander T. Rabor

By:

Rabor, Alexander

Material type: Text

TextPublication details: Manila : Edric Publishing House, c2024Description: 100 pages : 28cmISBN:

978-621-478-068-6

Subject(s):

COOKING -- ASIAN

LOC classification:

FIL TX 724.5 .R33 2024 c.1

Contents:

Chapter 1. Introduction to specialty cuisines and their significance -- Chapter 2. Italian cuise -- Chapter 3. Japanese cuisine -- Chapter 4. Indian cuisine -- Chapter 5. Mexican cuisine -- Chapter 6. -- Mediterranean cuisine -- Chapter 7. Thai cuisine -- Chapter 8. Brazilian cuisine -- Chapter 9. Middle eastern cuisine -- Chapter 10. Nordic cuisine -- Chapter 11. Baribean cuisine -- Chapter 12. Vegetarian and vegan diets.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Hospitality Management	Filipiniana	FIL TX 724.5 .R33 2024 c.1 (Browse shelf(Opens below))		Available		NUBUL000005049
Filipiniana	NU BALIWAG	NU BALIWAG	Hospitality Management	Filipiniana	FIL TX 724.5 .R33 2024 c.2 (Browse shelf(Opens below))	C.2	Available		NUBUL000005405

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