| 000 | 00964nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NUBLRC | ||
| 008 | 241210s9999 xx 000 0 und d | ||
| 020 | _a978-621-478-068-6 | ||
| 040 | _cNUBLRC | ||
| 050 | _aFIL TX 724.5 .R33 2024 c.1 | ||
| 100 | _aRabor, Alexander | ||
| 245 | 0 |
_aSpecialty cuisine / _cAlexander T. Rabor |
|
| 260 |
_aManila : _bEdric Publishing House, _cc2024 |
||
| 300 |
_a100 pages : _c28cm. |
||
| 365 | _b485 | ||
| 504 | _aInclude references. | ||
| 505 | _aChapter 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. | ||
| 650 | _aCOOKING -- ASIAN | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c5537 _d5537 |
||