Philippine regional cuisine / Jose Antonio Miguel R. Melchor and Angelie Marie L. Vizconde.

By:

Melchor, Jose Antonio Miguel R., author

Contributor(s):

Vizconde, Angelie Marie L., author

Material type:

TextLanguage: English. Publication details: Sta. Cruz, Manila : Edric Publishing House, c2021.Description: 75 pages : illustrations ; 25 cmISBN:

9786218179745

Subject(s):

Cookery, Philippine

LOC classification:

F TX 724.5.P6 M45 2021

Contents:

Chapter 1 : Philippine cuisine Chapter 2 : History of the Philippines & its food : a timeline Chapter 3 : Native ingredients Chapter 4 : Luzon cuisine Chapter 5 : Visayan cuisine Chapter 6 : Mindanao cuisine Chapter 7 : Cooking methods Chapter 8 : Philippine condiments

List(s) this item appears in: Newly Acquired Books (Purchased) March 13, 2023

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	Cavite State University - CCAT Campus		Book	F	F TX 724.5.P6 M45 2021 (Browse shelf(Opens below))				c.1	Available			R0013180
	Book	Cavite State University - CCAT Campus		Book	F	F TX 724.5.P6 M45 2021 (Browse shelf(Opens below))				c.2	Available			R0013181

Browsing Cavite State University - CCAT Campus shelves,Shelving location: F,Collection: Book Close shelf browser (Hides shelf browser)

Includes bibliographical references.

Chapter 1 : Philippine cuisine
Chapter 2 : History of the Philippines & its food : a timeline
Chapter 3 : Native ingredients
Chapter 4 : Luzon cuisine
Chapter 5 : Visayan cuisine
Chapter 6 : Mindanao cuisine
Chapter 7 : Cooking methods
Chapter 8 : Philippine condiments

13180 c.1; 13181 c.2

In English text.

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