Resep Masakan Internasional/Nasional/Khas Daerah

[Koentji]

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Publisher: Lerner Publications | Language: English | February 2002 | ISBN: 0822541033 | PDF | 72 pages | 4.4Mb

Presents a history of Caribbean cooking and recipes for daily menus.

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http://hotfile.com/dl/38397153/d68c8d6/Cooking_The_Caribbean_Way.rar.html

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[Koentji]

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Publisher: Thunder Bay Press | Language: English | March 2003 | ISBN: 157145960X | PDF | 304 pages | 1MB


From crab cakes in a New York eatery, to moules mariniere in a French bistro, or salty fish and chips on a windy boardwalk, seafood is deliciously at home anywhere. Today, caviar is a costly extravagance, and fish is a highlight on pricey restaurant menus, so it is hard to imagine that seafood was once poor man's fare. But tastes and values have changed and The Essential Seafood Cookbook - with over 600 full-color photographs - shows how fresh seafood now enjoys respect and popularity around the world.

Donlot

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[Koentji]

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Publisher: Lerner Publications | Language: English | August 2003 | ISBN: 0822541017 | PDF | 72 pages | 4.1Mb

An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."

Donlot


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[Koentji]

http://img710.imageshack.us/img710/5229/74485277.jpg
Publisher: Lerner Publications | Language: English | June 2002 | ISBN: 0822541327 | PDF | 72 pages | 4.3Mb

An introduction to the cooking of Hungary, including recipes for such dishes as goulash, stuffed peppers, and paprika chicken. Also discusses the geography and history of this central European country.

Donlot


http://hotfile.com/dl/38397993/beafc52/Cooking_The_Hungarian_Way.rar.html

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[Koentji]

http://img405.imageshack.us/img405/4579/90008384.jpg
Publisher: Lerner Publications | Language: English | June 2002 | ISBN: 0822541165 | PDF | 72 pages | 3.6Mb

An introduction to the cooking of Lebanon featuring such traditional recipes as Kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country.

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[Koentji]

http://img710.imageshack.us/img710/8324/cookingthesouthamerican.jpg
Publisher: Lerner Publications | Language: English | June 2002 | ISBN: 0822541211 | PDF | 72 pages | 2.7Mb

Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile

Donlot

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[bento]

monggo yang jago masak join sini....;gawe-indomie:;gawe-indomie::ngorok::ngorok:

[Koentji]

monggo yang jago masak join sini....;gawe-indomie:;gawe-indomie::ngorok::ngorok:

:D Pak Moderator bekerja dengan baik... reputasi buat anda... :salaman:

asem... kentekan modal Bent... utang wes... :piss:

[Koentji]

http://img13.imageshack.us/img13/6126/10862818.jpg
Publisher: Elliot Right Way Books | Language: English | October 2000 | ISBN: 0716020548 | PDF | 72 pages | 1Mb

Most chefs guard closely the secret of their basic curry sauce, but in this book, Kris Dhillon reveals all, and offers you the opportunity to reproduce that elusive taste, in your own kitchen. Learn how to create chicken, lamb, fish and vegetable curries of mouth-watering quality as well as a wide variety of other Indian dishes.

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http://hotfile.com/dl/38399294/dd147c0/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home.rar.html

http://www.filefactory.com/file/b1279gd/n/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home.rar

[Koentji]

http://img541.imageshack.us/img541/1074/98823007.jpg
Publisher: Lerner Publishing Group | Language: English | June 2002 | ISBN: 0822506084 | PDF | 72 pages | 1.7Mb

Cooking the Thai way serves up tantalising recipes for stir-fried vegetables, Thai spring rolls, pad Thai and more. Seasoned liberally with vibrant, colour photos and easy, step-by-step directions, this new edition includes more vegetarian recipes, complete menu suggestions and an expanded cultural section highlighting the Thai people and their country, holidays, festivals - and, of course, their food.

Donlot


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[Koentji]

http://img405.imageshack.us/img405/484/71626181.jpg
Publisher: Lerner Publications | Language: English | September 2002 | ISBN: 0822541076 | PDF | 72 pages | 5Mb

Introduces the history, land, and food of Germany and includes recipes for such dishes as potato dumplings, noodle salad, and Black Forest torte

Donlot

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[Koentji]

http://img28.imageshack.us/img28/5246/cookingthepolishway.jpg
Publisher: Lerner Publications | Language: English | February 2002 | ISBN: 082254119X | PDF | 72 pages | 5.66Mb

Introduces the land, culture, and cuisine of Poland and includes recipes for soups, salads, main dishes, and side dishes. Includes material on healthy, low-fat, vegetarian cooking, and holidays and festivals.

Donlot

http://hotfile.com/dl/36416812/d107374/Cooking_Polish.rar.html

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[Koentji]

http://img704.imageshack.us/img704/7961/cookingthefrendhway.jpg
Publisher: Lerner Publications | Language: English | September 2001 | ISBN: 0822541068 | PDF | 6.11Mb

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes,as well as typical menus and a brief description of the special features of a French table setting.

Donlot


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[Koentji]

http://img515.imageshack.us/img515/1254/51pcxb498el.jpg
Publisher: Lerner Publications | Language: English | June 2002 | ISBN: 082254105X | PDF | 4.06Mb

An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus.

Donlot

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[Koentji]

http://img694.imageshack.us/img694/6407/51kbz2nf9yl.jpg
Publisher: Lerner Publications | Language: English | February 2002 | ISBN: 0822541106 | PDF | 74 pages | 5.69Mb

An introduction to the cooking of India featuring such traditional recipes as lamb kebabs, yogurt chicken, pumpkin curry, and apple chutney. Also includes information on the geography, customs, and people of India.

Donlot

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[Koentji]

http://img28.imageshack.us/img28/9269/cookingthemexicanway.jpg
Publisher: Lerner Publishing Group | Language: English | October 1982 | ISBN: 0822509075 | PDF | 47 pages | 6.44Mb

Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.


Donlot


http://hotfile.com/dl/36415979/2b47b0c/Cooking_Mexican.rar.html

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[Koentji]

http://img515.imageshack.us/img515/6587/cookg.jpg
Publisher: Lerner Publishing Group | Language: English | ISBN: 0822509024 | PDF | 73 pages | 6.24Mb

Introduces fundamental of Chinese cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

Donlot

http://hotfile.com/dl/36229301/35a8d7b/0822541041_Chinese.rar.html

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[Koentji]

http://img515.imageshack.us/img515/256/flna3mys9q8ema9c20ed.jpg
Publisher: Lerner Publications | Language: English | February 2002 | ISBN: 0822541122 | PDF | 74 pages | 6.67Mb

An introduction to the cooking of Israel including such traditional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. Also includes information on the geography, customs, and people of the middle eastern country.

Donlot

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[Koentji]

http://img28.imageshack.us/img28/8136/cookingthejapaneseway.jpg
Publisher: Lerner Publications | Language: English | September 2001 | ISBN: 0822541149 | PDF | 72 pages | 5.78Mb

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An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks

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http://hotfile.com/dl/36413365/36d6376/Cooking_Japanese.rar.html

http://uploading.com/files/973d2mc2/Cooking_Japanese.rar

[Koentji]

http://img169.imageshack.us/img169/174/thumb19039b0becookingth.jpg
Publisher: Lerner Publishing Group | Language: English | September 2002 | ISBN: 0822541157 | PDF | 72 pages | 7.93Mb

Easy-to-follow recipes. DELICIOUS and not "out-of-the-ordinary" ingredients (except the noodles for chap-chae).

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http://hotfile.com/dl/36413965/fead319/Cooking_Korean.rar.html

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[Koentji]

http://img682.imageshack.us/img682/7646/2s8fiwj.jpg
Publisher: Lerner Publications | Language: English | February 2002 | ISBN: 0822541319 | PDF | 73 pages | 32.37Mb

Recipes for authentic Greek foods such as dolmades, baklava, and spinach pie, plus several other recipes for main dishes, appetizers, and desserts.

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http://hotfile.com/dl/36227250/e6d762a/0822541319_Greek.rar.html

http://rapidshare.com/files/371913335/0822541319_Greek.rar.html

[Koentji]

http://img535.imageshack.us/img535/9148/fkgq4mk0ndr1m2222eb6.jpg
ublisher: Lerner Publications | Language: English | March 2004 | ISBN: 0822541297 | PDF | 74 pages | 4.9Mb

Presents recipes for dishes, such as Bird's Nest Soup, Stargazy Pie, and Hopping John, from eleven different countries. Includes lists of cooking utensils, terms, and special ingredients.

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[Koentji]

http://img401.imageshack.us/img401/1776/fmw8c5efv407meccc4ee.jpg
Publisher: Lerner Publishing Group | Language: English | March 2004 | ISBN-10: 0822541114 | 74 pages | PDF | 4.23Mb

An introduction to Brazilian cooking, featuring traditional recipes for Brazilian pork chops, black bean stew, and codfish bites. Also includes information on the history, geography, customs, and people of this South American nation.

Download Links


http://hotfile.com/dl/36230870/726e8d3/0822541114_Brazilian.rar.html

http://rapidshare.com/files/371913240/0822541114_Brazilian.rar.html

[Who_I_ME]

byek,,, iki son download solong... mengko emak isun kongkon njajal masak>>>> engko kadong pinter dikongkon mbukak restoran baen wes>>>>

[bento]

byek,,, iki son download solong... mengko emak isun kongkon njajal masak>>>> engko kadong pinter dikongkon mbukak restoran baen wes>>>>


asusauduasduasuduasduasud.... sukur ojo di badog dewek baen :))

[Koentji]

The Basics: A Really Useful Cook Book

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Allen & Unwin | 2009 | ISBN: 1741752140 | 607 pages | PDF | 14 MB

Including hundreds of easy to follow recipes with simple ingredients for fast everyday meals, this definitive cookbook offers home cooks a comprehensive guide to getting it right in the kitchen. Most recipes occupy a double page spread, with one page listing ingredients and method and the second offering a range of hints and tips including a list of necessary equipment, recipe variations, solutions for common cooking mistakes, and handy explanations of obscure or tricky cookbook terms. Each recipe lists the final quantity or number it serves.

Recipes range from roast chicken and lasagna to baked cheesecake, and an additional basic recipes section also includes instructions for preparing stocks, a range of pastries, and other base items including beer batter, fondue, and vanilla sugar. This is a cookbook for everyone—from the beginner just leaving home to the more confident cook who wants daily inspiration and a great collection of delicious recipes everyday.



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Atau

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[Koentji]

Food Culture in South America

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Greenwood | 2005 | ISBN: 0313327521 | 208 pages | PDF | 16 MB

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups Indians, Europeans, and Africans and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.

Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.

Donlot

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Atau
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[anna shantie]

Food Culture in South America

[/URL][URL="http://i43.tinypic.com/9kt1u1.jpg"]http://i43.tinypic.com/9kt1u1.jpg (http://i43.tinypic.com/9kt1u1.jpg)
Greenwood | 2005 | ISBN: 0313327521 | 208 pages | PDF | 16 MB

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups Indians, Europeans, and Africans and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.

Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.

Donlot

http://depositfiles.com/files/cppnn9vbw
Atau
http://hotfile.com/dl/39135195/55a0b5e/0313327521.rar.html
doooh kari gedi2 kang dimasak hang ring sampule buku iku,daging paran yuuh..? :hmmm:
aju klendi arep mangane...abhete dipangan kembulan yuuh..?

[Koentji]

doooh kari gedi2 kang dimasak hang ring sampule buku iku,daging paran yuuh..? :hmmm:
aju klendi arep mangane...abhete dipangan kembulan yuuh..?

Monggo di donlot mbok, lumayan nggo nambah bukak usaha rumah makan selain "WARNETSO"
(Warung Internet lan Warung Bakso) :hihi: