TITLE

Woks, Stir-Fries Set the Pace: Why Asian Is `Hot'

AUTHOR(S)
Lydecker, Toni
PUB. DATE
April 1999
SOURCE
FoodService Director;04/15/99, Vol. 12 Issue 4, p130
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Features the Asian dishes served at the Wood City Hospital cafeteria in the United States. Characteristics of Asian dishes; Basic cooking methods for Asian dishes; Student participation in cooking Asian stir-fries at Hamilton College New York, New York; Standard procedures for stir-fry cooking.
ACCESSION #
1815411

 

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