Pastry Bakery Edisi 101
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Pastry Bakery Edisi 101
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Author : Pertiwi Mediasindo , PT
language : id
Publisher: PT. PERTIWI MEDIASINDO
Release Date :
Pastry Bakery Edisi 101 written by Pertiwi Mediasindo , PT and has been published by PT. PERTIWI MEDIASINDO this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Apa kabar pembaca Pastry&Bakery tercinta, Indonesia tak hanya dikenal dengan letak geografi serta kultur budayanya saja yang kaya serta unik. Namun juga kaya akan kuliner tradisional dengan nama dan makna sejarah dibaliknya. Bukan sembarang penamaan, tetapi nama tersebut juga memiliki arti dan sejarah tersendiri, yang tak hanya kaya akan citarasa namun juga sarat akan makna sehingga membuatnya terkenal dimata masyarakat hingga mancanegara. Salah satu kekayaan kuliner Indonesia terlihat dari aneka jajanan pasar tradisional yang dimilikinya Jajanan pasar tradisional merupakan panganan tradisional Indonesia yang diperjual belikan di pasar-pasar Indonesia dengan jenis yang beragam mulai dari yang rasanya manis hingga gurih. Hingga kini jajanan pasar tradisional masih banyak dicari, bukan hanya untuk camilan pribadi atau keluarga namun juga bisa untuk suguhan tamu pada momen-momen besar. Namun kini banyak jenis jajanan pasar tradisional yang telah mengalami perubahan perkembangan dunia kuliner dengan banyaknya kreasi bentuk atau modifikasi rasa yang membuat jajanan tradisional ini menjadi sajian yang unik, nikmat serta berkelas. Terus simak di edisi ini, Salam.
French Pastry 101
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Author : Betty Hung
language : en
Publisher: Page Street Publishing
Release Date : 2018-11-06
French Pastry 101 written by Betty Hung and has been published by Page Street Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-06 with Cooking categories.
French Pastry is as Easy as Un, Deux, Trois French baking is now more approachable than ever with Beaucoup Bakery co-owner and Yummy Workshop founder Betty Hung’s beginner-friendly, easy-to-follow recipes. Start with basics like pastry cream and pâté sucrée, then work your way up to indulgent all-time favorites such as Lemon Madeleines, Crème Brûlée, Éclairs, Lady Fingers and Chocolate Torte. You’ll learn how to simplify recipes without sacrificing taste—like using ready-made puff pastry—or, if you prefer, how to whip up these sweet treats from scratch. Whether you’re new to baking or looking to expand your skills, with French Pastry 101 you’re only a recipe away from delighting your family and friends with incredible French desserts.
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.
Pastry Bakery Edisi 107
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Author : Pertiwi Mediasindo , PT
language : id
Publisher: PT. PERTIWI MEDIASINDO
Release Date :
Pastry Bakery Edisi 107 written by Pertiwi Mediasindo , PT and has been published by PT. PERTIWI MEDIASINDO this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Pembaca Pastry& Bakery tercinta,Jika membicarakan hal ulang tahun, banyak yang bisa kita ulas. Salah satunya cake ulang tahun penunjang meriahnya sebuah acara ulang tahun, selalu banyak ide untuk dihadirkan melalui sebuah cake ulang tahun. Perjalanan cake ulang tahun seperti yang kita temui pada masa kini sangat berliku. Awalnya dari roti yang dikonsumsi sehari-hari hingga memiliki tampilan berupa cake dengan hiasan yang menarik, Bahkan pada masa tertentu, yang bisa merayakan ulang tahun dengan mempergunakan cake manis dan hiasan lilin hanya kaum bangsawan atau orang berada saja. Sangat berbeda dengan jaman sekarang, siapa saja diperbolehkan merayakan ulang tahun dengan cake spesial. Tampilan cake ulang tahun juga sangat beragam, mulai dari yang seragam dibeli di bakery-bakery terdekat hingga berbagai kreasi customized yang disesuaikan dengan budget dan selera dari sang pemesan. Belakangan cake ulang tahun tampil dalam aneka rupa seperti donat atau jajanan pasar yang ditata indah bahkan ada juga yang membuat bentuk cake ulang tahun dengan bahan baku mie goreng plus lauk pauknya. Inti nya dalam kreasi cake ulang tahun, Anda bebas mengekspresikan inovasi dan kreativitas. Juga disesuaikan dengan pangsa pasar dan tentu saja selera dari pelanggan. Terutama untuk cake ulang tahun customized, karena keterampilan dan jam terbang Anda diuji dalam mengekspresikan keinginan dari pembeli. Teruslah berkreasi, sky is the limit. Salam,
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello 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 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Ice Cream
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Author : H Douglas Goff
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-01-17
Ice Cream written by H Douglas Goff and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-17 with Technology & Engineering categories.
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Food And Beverage Cost Control
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2019-09-04
Food And Beverage Cost Control written by Lea R. Dopson 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 2019-09-04 with Technology & Engineering categories.
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Food Processing Technology
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Author : P.J. Fellows
language : en
Publisher: Elsevier
Release Date : 2009-06-22
Food Processing Technology written by P.J. Fellows and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-22 with Technology & Engineering categories.
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Homo Deus
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Author : Yuval Noah Harari
language : en
Publisher: Random House
Release Date : 2016-09-08
Homo Deus written by Yuval Noah Harari and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-08 with Social Science categories.
**THE MILLION COPY BESTSELLER** Sapiens showed us where we came from. In our increasingly uncertain times, Homo Deus shows us where we're going. 'Spellbinding' Guardian The world-renowned historian and intellectual Yuval Noah Harari envisions a near future in which we face a new set of challenges. Homo Deus explores the projects, dreams and nightmares that will shape the twenty-first century and beyond - from overcoming death to creating artificial life. It asks the fundamental questions: how can we protect this fragile world from our own destructive power? And what does our future hold? 'Even more readable, even more important, than his excellent Sapiens' Kazuo Ishiguro 'Homo Deus will shock you. It will entertain you. It will make you think in ways you had not thought before' Daniel Kahneman, bestselling author of Thinking, Fast and Slow
Agroindustrial Project Analysis
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Author : James E. Austin
language : en
Publisher: Johns Hopkins University Press
Release Date : 1981
Agroindustrial Project Analysis written by James E. Austin and has been published by Johns Hopkins University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Business & Economics categories.
Published also in French and Spanish.