000			01301nam a2200217Ia 4500
003			NUBLRC
008			241210s9999 xx 000 0 und d
020			_a978-621-406-326-0
040			_cNUBLRC
050			_aFIL TX 653 .D56 2022 c.2
100			_aDinaga, Maria Rhoda D.
245		0	_aWestern cuisine / _cMaria Rhoda D. Dinaga, Loida R, Banzuelo, and Tenie P. Lizaran
260			_aManila ; _bMindshapers Co., Inc., _cc2022
300			_aviii, 210 pages : _billustration ; _c26cm.
365			_b890
504			_aIncludes references
505			_aModule 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.
520			_aThe 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.
700			_aBanzuelo, Loida R. ; Lizaran, Tenie P.
942			_2lcc _cBK
999			_c5200 _d5200