Pastry Bakery Edisi 106
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Pastry Bakery Edisi 106
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Author : Pertiwi Mediasindo , PT
language : id
Publisher: PT. PERTIWI MEDIASINDO
Release Date :
Pastry Bakery Edisi 106 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.
Salam jumpa kepada pembaca tersayang Pastry&Bakery Berbicara mengenai kue kering ternyata tak ada habisnya. Kue kering bagi masyarakat Inonesia adalah tradisi, terutama untuk perayaan hari besar seperti Idul Fitri. Bagi masyarakat Indonesia, kue kering sudah melekat erat dengan perayaan Idul Fitri. Hadirnya kue kering di meja tamu, adalah bentukkesiapan menyambut hari raya. Rasanya lebih lengkap jika tersedia beberapa stoples kue kering menghiasi meja tamu. Tak heran jika kebiasaan menghadirkan kue kering sebagai salah satu sajian hari raya Idul Fitri juga memicu bakery hingga para pebisnis kue kering berlomba menjual kue kering. Kue kering yang wajib hadir di meja Idul Fitri adalah Kaastengels, Nastar, Choco Chips, hingga kue-kue kering khas tradisional seperti Kuping Gajah, Akar Kelapa, atau Kembang Goyang. Merupakan kenikmatan tersendiri bisa menikmati kue-kue kering pada saat Lebaran tiba. Ada perasaan kurang pas jika kue kering harus absen dari meja tamu. Tak berhenti menjadi sajian wajib, kue kering juga menjadi alat silaturahmi. Berbagi sesama hingga mengirimi parcel berisi kue kering juga pilihan. Pendeknya kue kering menjadi jembatan manis dalam menjalin kehangatan keluarga dan menjaga tali silaturahmi. Salam ,
Pastry Bakery Edisi 105
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Author : Pertiwi Mediasindo , PT
language : id
Publisher: PT. PERTIWI MEDIASINDO
Release Date :
Pastry Bakery Edisi 105 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.
Tema Teman Kudapan ini dipilih untuk menemani minum kopi. Saat ini menikmati kopi sedang jadi trend diberbaai kalangan. Tak heran jika banyak kedai kopi dari kelas atas hingga kedai sederhana banyak ditemui di segala pelosok. Pamor kopi asli Indonesia juga mendorong konsumsi kopi menjadi naik. Sayangnya beberapa kedai kopi, belum banyak yang menyajikan sajian kudapan yang beragam. Sajian pastry khas Perancis seperti aneka croissant, pie, sangat mudah ditemui. Namun belum banyak teman minum kopi berupa jajan pasar atau cemilan khas Indonesia. Pastry&Bakery bersama Rumah Berbagi bekerja sama memberikan ide untuk menawarkan teman minum kopi yang berbeda. Jika Anda para pelaku bisnis makanan, Anda bisa coba tawarkan produk-produk cemilan khas Indonesia. Bukan hal yang mudah untuk meyakinkan para pemilik kedai kopi untuk bekerja sama, namun jika tidak dicoba dan dijalankan, siapa lagi kalau bukan kita para pelaku usaha. Kopi Indonesia bisa naik daun, begitu pula dengan cemilan khas Indonesia bisa tampil menemani minum kopi.
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.
The Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1996
The Professional Pastry Chef written by Bo Friberg and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Desserts categories.
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
How Baking Works
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Author : Paula I. Figoni
language : en
Publisher: John Wiley & Sons
Release Date : 2010-11-09
How Baking Works written by Paula I. Figoni 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 2010-11-09 with Cooking categories.
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
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.
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.
The Death And Life Of Great American Cities
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Author : Jane Jacobs
language : en
Publisher:
Release Date : 1998
The Death And Life Of Great American Cities written by Jane Jacobs and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Central business districts categories.
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.
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