Oyster Sauce
Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
ISBN:  

9786130533823


Pages:   108
Publication Date:   21 June 2010
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Oyster Sauce


Overview

High Quality Content by WIKIPEDIA articles! Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Thai and Khmer cuisine. It is especially common in Cantonese cuisine. Oyster sauce is prepared from oysters, brine, and flavor enhancers such as MSG. It typically contains preservatives to increase its shelf life. The sauce was invented in 1888 by Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China. His company, Lee Kum Kee, continues to produce oyster sauce to this day, along with a wide variety of Asian condiments.

Full Product Details

Author:   Lambert M. Surhone ,  Miriam T. Timpledon ,  Susan F. Marseken
Publisher:   VDM Publishing House
Imprint:   VDM Publishing House
Dimensions:   Width: 22.90cm , Height: 0.60cm , Length: 15.20cm
Weight:   0.171kg
ISBN:  

9786130533823


ISBN 10:   6130533829
Pages:   108
Publication Date:   21 June 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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