Judul Buku | : | ENGLISH FOR CHEFS: Bridging Indonesian Cuisines to the World |
Penulis | : | Hastri Firharmawan, M.Pd. |
ISBN | : | proses |
Jumlah Hal | : | viii + 138 halaman |
Ukuran | : | A5 (14,8 x 21 cm) |
Tahun Terbit | : | November 2022 |
Harga | : | Rp. 38.500 |
Sinopsis
The book entitled ‘English for Chefs’ has been designed to help anyone who wants to share cooking experience through English language. The book is a simple and clear guide for cooking lovers of Indonesian cullinary which is famous for its distinctive taste of spices. The author explores various recipes for Indonesian specialties which might add one’s cooking recipe catalog. In addition, this book might also be an additional reference for those studying at cullinary department to help them broaden their insights of Indonesian cullinary.
Daftar Isi
ACKNOWLEDGEMENT
TABLE OF CONTENTS
UNIT I Ambal Chicken Satay
UNIT II Soto Ayam Petanahan
UNIT III Penggel Rice
UNIT IV Soto Tamanwinangun
UNIT V Mangut
UNIT VI Goat Curry
UNIT VII Goat Satay
UNIT VIII Rib Soup
UNIT IX Garang Asem
UNIT X Maranggi Satay
UNIT XI Ingkung
UNIT XII Honey Grilled Tilapia Fish
UNIT XIII Javanese Fried Noodle
UNIT XIV Javanese Boiled Noodle
UNIT XV Marinated Gurame Fish
UNIT XVI Green Chili Eel Fish
UNIT XVII Gurame Soup
UNIT XVIII Sweet and Sour Squid
UNIT XIX Green Chili Shrimp
UNIT XX Coated Tilapia Fish
UNIT XXI Beef Rendang
UNIT XXII Eel Pepes
UNIT XXIII Rabbit Satay
UNIT XXIV Pressed Milk Fish
UNIT XXV Megana Rice
UNIT XXVI Sausage Fried Rice
UNIT XXVII Duck Meat Rica-rica
UNIT XXVIII Kupat Tahu
UNIT XXIX Ongklok Noodle
REFERENCES
AUTHOR’S BIOGRAPHY
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