Asia
The Chinese Kitchen : Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Call Number: TX724.5.C5 L59442 1999ISBN: 0688158269
Curry : a tale of cooks and conquerors by Call Number: GT2853.I5 C65 2006Contents Chicken tikka masala : the quest for an authentic Indian meal -- Biryani : the great Mughals -- Vindaloo : the Portuguese and the chilli pepper -- Korma : East India Company merchants, temples and the nawabs of Lucknow -- Madras curry : the British invention of curry -- Curry powder : bringing India to Britain -- Cold meat cutlets : British food in India -- Chai : the great tea campaign -- Curry and chips : Syhleti sailors and Indian takeaways -- Curry travels the world
Korean cuisine : an illustrated historyCall Number: TX724.5.K65 P48 2008
Food and Foodways in Asia by Call Number: GT2853.A78 F66 2007ISBN: 9780415392136Publication Date: 2007-06-22Library use only.
World Food: Hong Kong by Call Number: GT2853.A1 H65x 2001ISBN: 1864502886Publication Date: 2001-04-01Includes history of Hong Kong cuisine.
World Food: India by Call Number: GT2853.A1 I53 2001ISBN: 1864503289Publication Date: 2001-08-01Includes history of Indian cuisine.
World Food Indonesia by Call Number: GT2853.A1 I536 2002ISBN: 1740590090Publication Date: 2002-02-01Includes history of Indonesian cuisine.
World Food: Japan by Call Number: GT2853.A1 J37 2002ISBN: 1740590104Publication Date: 2002-02-01Includes history of Japanese cuisine.
World Food Malaysia and Singapore by Call Number: GT2853.A1 M35 2003ISBN: 1740593707Publication Date: 2003-02-01Includes history of Malaysian & Singaporean cuisine.
World Food: Thailand by Call Number: GT2853.A1 T42 2000ISBN: 1864500263Publication Date: 2000-03-01Includes history of Thai cuisine.
Subject Guide
Jean Moats
Contact:
jean.moats@jwu.edu
Charlotte Library
980-598-1608
Charlotte Library
980-598-1608
Subjects: Baking & Pastry, Culinary
