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Foods of the Orient South-East Asia
Foods of the Orient SouthEast Asia
Author: Sharmini Tirchelvam
From the Chinese comes one of the most popular forms of cooking: stir-frying in a wok. And,from them, too the art of tossing together unusual assortments of fresh and dried meats, fresh, preserved and dried seafood, fresh and preserved vegetables, herbs, spices and flavorings, in apparently numberless computations of combinations. The mixing of ...  more »
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ISBN-13: 9780856854811
ISBN-10: 0856854816
Publication Date: 10/1978
Pages: 100
Rating:
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3.5 stars, based on 1 rating
Publisher: Marshall Cavendish Books
Book Type: Paperback
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