Western cuisine / Maria Rhoda D. Dinaga, Loida R, Banzuelo, and Tenie P. Lizaran

By:

Dinaga, Maria Rhoda D

Contributor(s):

Banzuelo, Loida R. ; Lizaran, Tenie P

Material type: Text

TextPublication details: Manila ; Mindshapers Co., Inc., c2022Description: viii, 210 pages : illustration ; 26cmISBN:

978-621-406-326-0

LOC classification:

FIL TX 653 .D56 2022 c.2

Contents:

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.

Summary: 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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Holdings
Item type	Current library	Home library	Shelving location	Call number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Filipiniana	FIL TX 653 .D56 2022 c.2 (Browse shelf(Opens below))	Available		NUBUL000004670

Includes references

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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