Chinese.
Material type:
TextPublication details: Bath, U.K. : Paragon, 2000Description: 256 p. : col. ill. 28 cmISBN: - 075254093-9
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Reference
|
Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 651 .P881 v.1 (Browse shelf(Opens below)) | Not for loan | 3AEA0000277012 |
Numbering in series arbitrarily assigned.
Soups , Starters , Poultry , Meat , Fish and Seafood , Noodles , Rice .
Features Chinese cuisine, known to have the largest repertoire in the world. Chinese foods are described as delicious, healthy and economical. "Besides being quite delicious, which is undoubtedly its most attractive characteristic, Chinese food is both healthy and economic." The distinctive flavours of Chinese food resulted from the need to be economical. Chinese cooks work to the ancient Taoist principle of Yin and Yang in which balance and contrast are the key.
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