Kue Favorit Dari Umbi Umbian Ala Cake Shop
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Kue Favorit Dari Umbi Umbian Ala Cake Shop
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Author : Ambarwati Hernawan
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2014-05-11
Kue Favorit Dari Umbi Umbian Ala Cake Shop written by Ambarwati Hernawan and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-11 with Cooking categories.
"""Tren kue dengan bahan baku beragam kini sedang “happening” di berbagai toto kue dan bekeri, seperti cake dengan berbahan baku dari talas kini sedang digemari setelah aneka kue berbahan tepung beras. Rahasia sukses dan trik khusus membuat cake, biskuit, dan aneka kue dari aneka bahan pangan dengan sentuhan khusus di buku ini diulas dengan keotentikan resep yang patut dicoba walau untuk pemula. Terdiri dari 35 resep aneka kue dengan berbahan baku dari beraneka ragam, yang merupakan kombinasi antara kue dan aneka isian (fi lling) dengan sentuhan akhir yang penuh artistik. Ada resep Risoles Ayam Cassava, Kroket Kentang Ganyong, Pastel Sayur Cassava, Choco Pancake Cassava, Kue Lumpur Ubi, Pie Buah Tepung Garut, Lapis Pandan Suji, Klepon Ganyong, Bubur Tepung Garut Pandan, Ketan Srikaya, Klappertaart Cassava, Dadar Gulung Fruit Cassava, Lasagna Tepung Ganyong, Mangga Cassava Cake, Rainbow Cassava Cake, Cappuccino Cassava Cake, Rollcake Pelangi Cassava, Pie Cassava isi Salad sayuran, dan lain-lain. Anda ingin terampil membuat aneka pastry dengan gaya bebas penuh kreasi tinggi? Segeralah miliki buku ini dan jangan bosan mencoba serta mempraktekkan dengan saksama. Selamat Mencoba !!!"""
Profil Struktur Bumbu Dan Bahan Dalam Kuliner Indonesia
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Author : Murdijati Gardjito
language : id
Publisher: UGM PRESS
Release Date : 2018-08-14
Profil Struktur Bumbu Dan Bahan Dalam Kuliner Indonesia written by Murdijati Gardjito and has been published by UGM PRESS this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-14 with Social Science categories.
Dalam buku ini telah dilakukan bedah kuliner terhadap 34 “cuisine” Indonesia dari aspek struktur, bumbu, serta bahannya. Dalam buku ini terangkum profil struktur, bumbu, dan bahan dalam kuliner Indonesia yang terdiri atas ribuan jenis hidangan yang dapat tersaji di meja makan seluruh bangsa Indonesia yang sebelumnya belum pernah dihitung. Kuliner yang terkait dengan aspek sosial budaya dari berbagai etnis di Indonesia telah didapatkan dan dicari benang merahnya satu sama lain. Dari hasil penelitian ini didapatkan lebih dari tiga ribu nama hidangan yang terdiri atas makanan utama (208 macam), lauk pauk nabati dan hewani (1.800 macam), kudapan basah dan kering (hampir seribu macam), dan minuman dari seluruh negeri teridentifikasi hampir 150 macam. Hal ini merupakan salah satu bukti Indonesia merupakan dapur gastronomi terbesar di dunia. Biodiversity (keanekaragaman) yang sangat tinggi dipadu dengan lebih dari 130 jenis bumbu telah mendukung terciptanya hidangan seluruh negeri. Pembahasan bumbu khas daerah dapat dibaca dalam buku ini untuk mengetahui sebaran dan pancaran kenikmatan dalam seluruh pulau zamrud khatulistiwa yang termasyhur itu. Indonesia telah membumbui dunia sejak revolusi cita rasa di Prancis tahun 1500. Hal ini dikemukakan dalam buku ini. Diungkapkan pula pada setiap daerah terdapat bumbu khas masing-masing pada 34 daerah kuliner yang ada. Pengaruh bangsa-bangsa lain di dunia (Arab, Persia, Turki, Kamboja, India, Melayu, dan Cina) serta akulturasi internal etnis dalam negeri seperti pengaruh kuliner Aceh di Minangkabau, pengaruh Minangkabau di Jambi, Riau, Kalimantan Barat, Bugis, dan Mandar, juga pengaruh Jawa di Lampung sangat mewarnai ragam kuliner Indonesia. Hal-hal yang istimewa yang terjadi dalam kuliner Indonesia yang menyangkut struktur, bumbu, dan bahan dibahas tuntas dalam buku ini. Pembaca yang ingin tahu mengenai struktur, bumbu, dan bahan dalam kuliner Indonesia dapat melakukan pendalaman melalui tulisan yang ditulis secara komprehensif ini. Dalam buku ini tergiring arah pemikiran untuk mengidentifikasi ikon kuliner Indonesia dengan berbagai pertimbangan yang penting. Terbukti bahwa rendang dan es cendol telah terpilih sebagai makanan lezat di tingkat dunia. Rijsttafel telah mampu menjadi ikon makanan Indonesia, khususnya di Belanda. Menurut sebarannya, gulai, soto, dan sate pantas menjadi representasi dalam hidangan Indonesia. Disusul hidangan gado-gado, makanan berbasis tempe, serta aneka kudapan berbasis beras, ketan, dan singkong. Memahami kuliner Indonesia sungguh pengalaman berharga karena menikmati hidangan merupakan bagian yang tidak boleh dilewatkan apalagi ditinggalkan dalam hidup ini. Memahami kuliner Indonesia dapat meningkatkan rasa cinta tanah air dan bangsa.
Kue Favorit
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Author : Hendra Utomo
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2006
Kue Favorit written by Hendra Utomo and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cake categories.
Manley S Technology Of Biscuits Crackers And Cookies
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Author : Duncan Manley
language : en
Publisher: Elsevier
Release Date : 2011-09-28
Manley S Technology Of Biscuits Crackers And Cookies written by Duncan Manley and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-28 with Technology & Engineering categories.
Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients
Plant Pathology
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Author : George Agrios
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Plant Pathology written by George Agrios and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Plant Pathology presents information and advances in plant pathology including disease induction and development and disease resistance and control. This book is organized into two major parts encompassing 14 chapters that focus on diseases, pathogenicity, and pathogen variability. The first part of the book deals with general considerations of disease, the disease cycle, parasitism and pathogenicity, and the variability in pathogens. This is followed by a presentation of the mechanisms by which pathogens cause disease and plants resist disease. Core chapters focus on the effects of pathogen-produced enzymes, toxins, growth regulators, and polysaccharides on the structural organization and on the basic physiological processes of photosynthesis, translocation, and respiration. The chapters also discuss the defense mechanisms of the plant. Moreover, this book explains the genetics of host-parasite interaction, effects of environment on disease development, and control. The second part of the book deals with the infectious diseases caused by fungi, bacteria, parasitic higher plants, viruses, and nematodes. This part also looks into the noninfectious diseases caused by environmental factors. The diseases caused by each type of pathogen are discussed comprehensively as a group and are subsequently discussed individually in detail. This book includes diagrams of cycles for each disease to create visual images for better understanding of the disease and message retention. This book is ideal for students with introductory course in plant pathology.
Ozone In Food Processing
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Author : Colm O'Donnell
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-23
Ozone In Food Processing written by Colm O'Donnell and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-23 with Technology & Engineering categories.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06
Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-06 with Cooking categories.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Quality Control And Assurance
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Author : Leo Kounis
language : en
Publisher: BoD – Books on Demand
Release Date : 2017-02-22
Quality Control And Assurance written by Leo Kounis and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-22 with Technology & Engineering categories.
Quality control and assurance cover a diverse area of modern life and play, undeniably, an important role. This book brings together a collection of international papers that showcase examples of current research and practice in industry and the medical profession. It is hoped that engineers, researchers and scientists will be assisted in their continuous quest for excelling in qualitative aspects. The Ancient Greek word arete means excellence or virtue and defines the highest qualitative state: a mans effectiveness and skill in goodness (optimum potentiae). Indeed, Ancient Greeks believed that without quality control, specifications are useless and may result to illegitimacy, which in turn may become a threat to society itself.
Farming Systems In The Tropics
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Author : Hans Ruthenberg
language : en
Publisher:
Release Date : 1976
Farming Systems In The Tropics written by Hans Ruthenberg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Agricultural systems categories.
Some general charscteristics of farming in a tropical environment; Shifting cultivation systems; Fallow systems; Ley systems; Systems with permanent upland cultivation; Systems with arable irrigation farming; Systems with perennial crops; Grazing systems; General tendences in the development of tropical farm systems.
Nomads Of The Borneo Rainforest
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Author : Bernard Sellato
language : en
Publisher: University of Hawaii Press
Release Date : 1994-08-01
Nomads Of The Borneo Rainforest written by Bernard Sellato and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-08-01 with Social Science categories.
The Punan societies of Borneo, traditionally nomadic rainforest hunters and gatherers, have undergone a transformation over the past centuries. As downriver farming peoples expanded upstream and their cultures and technologies diffused, the Punan gradually abandoned their nomadic existence for a more sedentary life of trade-related activities and subsistence agriculture. But the culture that has emerged from these changes is still based on the enduring ideological premises of nomadism. This study, historical in perspective, examines the many factors-ecological, economic, commercial, political, social, cultural, and ideological-that have played a part in this continuing transformation. Foreword by Georges Condominas.