Salad Nusantara Populer
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Salad Nusantara Populer
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Author : Dapur Aliza
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2013-04-24
Salad Nusantara Populer written by Dapur Aliza 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 2013-04-24 with Cooking categories.
"Salad adalah menu makanan yang memiliki variasi bahan buah dan sayuran yang sangat beragam dan selalu disajikan dengan saus (dressing). Penyajiannya pun bervariasi, ada salad sebagai hidangan pembuka, pendamping makanan utama, dan untuk hidangan penutup. Khusus untuk salad asli Indonesia dari berbagai masakan dari seluruh penjuru Nusantara, variasi sausnya sangat kaya akan rasa. Buku ini memuat 25 resep salad khas Indonesia yang dapat memberikan ide bagi Anda untuk menyajikan berbagai hidangan salad dengan citarasa yang kaya. Tahapan cara membuatnya yang sederhana dapat diikuti dengan mudah bagi para pemula."
Salad Nusantara Populer
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Author : PT. Gramedia Pustaka Utama Jakarta
language : id
Publisher: PT Gramedia Pustaka Utama
Release Date :
Salad Nusantara Populer written by PT. Gramedia Pustaka Utama Jakarta and has been published by PT Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Sebaran Sate Yang Populer Di Bumi Nusantara
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Author : TEMPO Publishing
language : id
Publisher: Tempo Publishing
Release Date : 2020-01-01
Sebaran Sate Yang Populer Di Bumi Nusantara written by TEMPO Publishing and has been published by Tempo Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-01 with Travel categories.
Tak hanya di Indonesia juru masak Rudi Chairudin Saleh dikagumi. Di negeri jiran, Malaysia, Rudi pun digemari. Buktinya, saat jagoan masak Indonesia itu unjuk kebolehan di Kuala Lumpur City Centre, Kamis (14/7), ratusan undangan terpesona dan ikut tergelak dengan polah lucu khas Rudy
100 Resep Praktis Makanan Populer Untuk Jualan
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Author : Sisca Soewitomo
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2013-04-12
100 Resep Praktis Makanan Populer Untuk Jualan written by Sisca Soewitomo 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 2013-04-12 with Cooking categories.
"Sisca Soewitomo, praktisi boga yang sudah dikenal masyarakat lewat acara memasak di salah satu stasiun televisi swasta, lewat demo masak keliling Nusantara, dan lewat buku-buku masakan tulisannya terbitan Gramedia Pustaka Utama yang selalu menjadi bestseller, dalam buku 100 Resep Praktis Makanan Populer untuk Jualan ini, membagi resep-resep andalannya bagi pembaca yang ingin berjualan makanan. Sebagai praktisi boga yang juga memiliki restoran, Sisca tahu persis, jenis makanan apa saja yang diminati masyarakat. Karena itu dalam bukunya ini, Sisca memilihkan resep-resep populer yang menjadi favorit pembeli, sekaligus praktis dan cepat dalam membuatnya. Cita rasa dan tampilan sajian, juga kecepatan dalam melayani pembeli, merupakan kunci sukses berbisnis boga. Dalam buku yang bisa menjadi panduan dalam menjalankan bisnis boga ini, Sisca membagi resep ke dalam 12 kelompok, yaitu hidangan nasi, bubur, mi, sup, hidangan dari ayam, daging, ikan dan seafood, juga beragam kudapan gurih dan manis, sajian pasta, pilihan salad, puding, minuman, dan saus pelengkap. Pilihan makanan dengan selera masa kini, mulai dari Nasi Ayam Hainan, Bubur Seafood, Cwi Mi, Cream Soup, Bistik Ayam, Rollade a la Cafe, Steak, Siomay Ikan, Pastel, Pizza, Spaghetti Bolognese, Muffin, hingga Puding Cokelat, dan saus pelengkap Mayonnaise Acar, bisa dipilih sesuai selera dan kemampuan modal yang dimiliki calon pebisnis boga."
Kitab Tanaman Obat Nusantara
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Author : Herlina Widyaningrum
language : id
Publisher: MediaPressindo
Release Date : 2011-01-01
Kitab Tanaman Obat Nusantara written by Herlina Widyaningrum and has been published by MediaPressindo this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-01 with Health & Fitness categories.
Buku persembahan penerbit MediaPressindoGroup MediaPressindo
Dapur Pintar
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Author : Ernawati & Ayu Sigar
language : id
Publisher: WahyuMedia
Release Date :
Dapur Pintar written by Ernawati & Ayu Sigar and has been published by WahyuMedia this book supported file pdf, txt, epub, kindle and other format this book has been release on with Antiques & Collectibles categories.
Koleksi Resep Sambal Dan Saus
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Author : Budi Sutomo
language : id
Publisher: Kawan Pustaka
Release Date : 2014-01-01
Koleksi Resep Sambal Dan Saus written by Budi Sutomo and has been published by Kawan Pustaka this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-01 with Cooking categories.
Bagi sebagian besar orang, kurang mantap rasanya jika makan tidak ‘ditemani’ sambal. Sambal seakan menjadi pelengkap wajib di setiap hidangan. Tidak hanya sebagai lauk nasi dan cocolan lalapan, sambal pun sering disajikan sebagai pendamping hidangan tertentu. Selain sambal, saus pun kerap menjadi ‘pendamping’ favorit ketika bersantap. Seperti saus steak, saus salad, saus pasta, saus cocolan, hingga saus aneka hidangan penutup yang manis (dessert). Buku ini merangkum lebih dari 300 resep sambal dan saus populer di Indonesia dan mancanegara yang menggugah selera. Disajikan lengkap mulai dari memilih bahan dasar & bahan pelengkap, alat yang digunakan, tips antigagal di setiap resepnya, tips wirausaha, serta bonus aneka resep acar yang akan memperkaya rasa dan pengetahuan Anda di bidang kuliner. -Kawan Pustaka- #SuperEbookDesember
Gastronomy And Food Science
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-09-22
Gastronomy And Food Science written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-22 with Health & Fitness categories.
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market
The Science Of Cooking
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Author : Joseph J. Provost
language : en
Publisher: John Wiley & Sons
Release Date : 2016-04-29
The Science Of Cooking written by Joseph J. Provost 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 2016-04-29 with Science categories.
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
A Chef S Guide To Gelling Thickening And Emulsifying Agents
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Author : Alicia Foundation
language : en
Publisher: CRC Press
Release Date : 2014-10-24
A Chef S Guide To Gelling Thickening And Emulsifying Agents written by Alicia Foundation and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-24 with Technology & Engineering categories.
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.