International cuisine / Virginia Serraon- Claudio and Adela Jamorabo- Ruiz

By:

Claudio, Virginia Serraon [author]

Material type: Text

TextPublication details: Mandaluyong City, Philippines : National Book Store, c2007Description: xiv, 340 pages: illustrations ; 24 cmISBN:

9710867962

Subject(s):

FOREIGN RECIPES

LOC classification:

TX 725.A1 .C53 2007

Contents:

Part I. background information for understanding the cuisine of a country -- Part II. Selected international recipes .

Summary: This book is written for students, instructors, professionals, chefs, gourmet enthusiast and laymen who wants to know more about the food culture and culinary arts of a particular country. It may be of use also to sociologist, anthropologist, psychologist, historians, ecologist and economist who deal with people's food culture in their professional practice.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main Filipiniana	Hospitality Management	FIL TX 725.A1 .C53 2007 (Browse shelf(Opens below))	c.1	Available		NULIB000002138

Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

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Previous	FIL TX 661 .L34 2022 Introduction to culinary arts /	FIL TX 714 .C45 2010 The recipes I love : 60 all-time favorite dishes /	FIL TX 725.A1 .C53 2005 Cultural foods around the world : featuring international recipes /	FIL TX 725.A1 .C53 2007 International cuisine /	FIL TX 725 .A1 .O86 2019 Kitchen essentials and basic food preparation manual /	FIL TX 725.A1 .V53 2022 International cuisine /	FIL TX 725 .B47 1970 Best recipes for the home : savory and healthful to tease the palate.	Next

Includes index.

Part I. background information for understanding the cuisine of a country -- Part II. Selected international recipes .

This book is written for students, instructors, professionals, chefs, gourmet enthusiast and laymen who wants to know more about the food culture and culinary arts of a particular country. It may be of use also to sociologist, anthropologist, psychologist, historians, ecologist and economist who deal with people's food culture in their professional practice.

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