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Burmese fritters
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
Healthy Food Traditions of Asia: Exploratory Case Studies From
Cuisines in Indonesia, Malaysia, and the Philippines
Beyond Borders: Stories of Yunnanese Chinese Migrants of Burma
Menu to Reflect This Diversity, and Then to Take It a Step Further by Adding Our Own Western-Influenced Dishes
Fritters Were First Made in Ancient Rome
Processed Food Industry Products (RM1.3 Billion) and Margarine and Shortening (RM1.2 Billion)
History of Fermented Tofu 1
Flavor Altitude from the Himalayas to the Rockies
Manual Chapter - Cuisine (5 January 1993) H
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
Weekday Lunch Welcome
Kichen-At-95-Menu-Hyatt-Regency
The Medicinal Plants of Myanmar
Traditional Cuisines of India
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