Showing posts with label Culinary. Show all posts
Showing posts with label Culinary. Show all posts

Thursday, March 31, 2022

Hobi Makan Dimsum Warga Kota Medan Tinggi

Sekarang ini warga kota Medan sudah terbiasa dengan makanan asal Tiongkok yang bernama Dimsum. Bahkan ada yang menjadi menu makan malam. Padahal dimsum hanyalah makanan cemilan saja. 

Diberbagai sudut kota sudah bisa ditemukan orang berjualan dim sum, baik yang premium dan yang murah. Bahkan ada yang tidak banyak dagingnya.


Variasi makanan dimsum pun bermacam - macam, ada dimsum ikan, ayam, daging dan udang. Bahkan ada juga dimsum rumput laut. 

Karena permintaan yang banyak, maka hal ini dimanfaatkan oleh pengusaha dim sum memaksimalkan produksi. Mereka menjual langsung kepedagang tidak ke konsumen. 

Dengan mudah alamat distributor Dimsum Medan bisa di temukan, mulai dari yang berlokasi dipinggiran kota sampai dengan yang di tengah kota. 

Harganya pun bervariasi, ada yang mulai dari rp 5000 saja. Artinya masyarakat kelasa bawah pun sudah bisa menikmati dimsum.

Demikian informasi ini kami sampaikan. Semoga bermanfaat. 


Friday, November 16, 2012

Working the Plate The Art of Food Presentation PDF Download Free ebook



Working the Plate: The Art of Food Presentation by Christopher Styler, David Lazarus is a very nice book for beginners or a cook looking to become more of a chef. The recipes are workable. There are certain patterns that repeat (e.g. use of molds, sauces, etc). Knife skills are assumed. Layering and building are touched on. Keep a plate clean, no messy garnishes along the rims. This book will firm up what you don't know, but if you are working chef this won't/shouldn't be new.

However, presentation at the next step is found in many places: Art Culinaire magazine is a start. Then the
Working the Plate: The Art of Food Presentation books of El Bulli, Michel Bras, Heston Blumenthal, Food Network, then HSN, QVC food presentations. Inspiration and cutting edge are found in nontraditional places and brought mainstream.

Working the Plate: The Art of Food Presentation book has opened my eyes on some great ideals and will help me through some plating issues while I am in school and for many plates to come. Plus my family really enjoys the fancy plating instead of the normal drop your food in the plate and go. Recommend this book to any culinary student or individual who just wants to dress up thier plates for dinner or any meal for that matter.

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Working the Plate: The Art of Food Presentation PDF Download Free ebook
Christopher Styler (Author), David Lazarus (Photographer)  | Paperback: 208 pages | Publisher: Wiley

Wednesday, November 14, 2012

Cuisine and Culture a History of Food and People 3rd Edition PDF Download ebook



We have been using Tannahill's text for our Food History course that is until Cuisine and Culture a History of Food and People 3rd Edition by Linda Civitello was published. While Tannahill provides a deeply detailed timeline, with links to historical events, and is quite a scholarly tome, convincing our students to actually read the book has been an uphill battle. Cuisine and Culture changed all that.

Cuisine and Culture a History of Food and People 3rd Edition book belies Civitello's true passion for food, delights our students, and serves as the perfect complement to our World Civilization course. It is full of fascinating side-notes, dispels many urban legends (the recipe for Coca Cola is not a secret; it can be found on page 209), and provides historically accurate recipes that our students then make and bring into class. I especially like the time she spends on the 20th century, and her conjectures on the future of food. Probably not the right book for one pursuing a PhD in food history, but definitely for anyone who loves food!

What I most love about this Cuisine and Culture a History of Food and People 3rd Edition book is the wonderfully witty tone in which it is written. I found myself chuckling throughout. It encapusulates history very well making me excited to read more. Civetello has a fresh style and brings exciting new research to the table so that even well schooled chefs will be surprised. Linda's book is proof that the beauty of the food profession is that there is alwyas something new to learn! Great reference list!

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Cuisine and Culture a History of Food and People 3rd Edition PDF Download ebook
Linda Civitello (Author)  | Paperback: 448 pages | Publisher: Wiley

Saturday, November 10, 2012

The New Book of Soups Review PDF Download



The CIA has updated and expanded the selection of recipes for The New Book of Soups by The Culinary Institute of America. The New Book of Soups contains all the recipes you've come to enjoy from the original Book of Soups plus 30 brand new recipes and more than 130 new full-color photos. We also added a chapter devoted to stews as well as Shopping for Soup Ingrendients, a valuable resource for planning your trip to the market. The New Book of Soups is the home cook's ultimate guide for the preparation of delicious soups and stews for any season or occasion.

This The New Book of Soups book is a must own for any serious cook. A definitive source book with highly evolved methodologies and well explained charts, The CIA had provided a beautiful guide to great soups, stews and chowders (and more) for all to enjoy.

I bought it to replace the earlier addition which i had liked but had given away. This The New Book of Soups new edition is even more wonderful. Since we purchased the book we have been trying several of the recipes each week and have loved every one of them. We especially have liked the hearty seafood soups. The recipes are tasty and varied. i highly recommend it to anyone who loves soups.

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The New Book of Soups Review PDF Download
The Culinary Institute of America (Author)  | Paperback: 256 pages | Publisher: Lebhar-Friedman

Thursday, November 8, 2012

Culinary Artistry PDF Ebook Download



Culinary Artistry by Andrew Dornenburg, Karen Page  is a book some may passover or leaf through in the bookstore for the likes of the Joy of Cooking or a Martha Stewart volume 20 cookbook. But look closer, the charts and the what-goes-well-with-what sections of this book alone are worth the price if only to give the food lover an inspired moment to create a dish with ingredients he or she may love.

If you find yourself saying, "gee, I'd really love to have salmon tonight but I don't know what to put with it", pick up this Culinary Artistry book, find Salmon and refer to the extensive list of items that the interviewed chefs prefer with it and an idea is born. After that, all it takes is a little know-how in the kitchen and you've created your very own gourmet meal.

If you choose to read Culinary Artistry from front to back you'll also discover page after page of insightful information from some of the nation's top chef's. Take your time, it's not a novel but it can be read like one and used as reference even after you've reached the last page. For the money, this is a book that will stay on your shelf for years to come and still manage to provide a new idea each time. So put down the Martha Stewart Haloween cookie issue and give Culinary Artistry a try, "It's a good thing". Sorry about that last one, she's infectious.

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Culinary Artistry PDF Ebook Download
Andrew Dornenburg (Author), Karen Page (Author)  | Paperback: 448 pages | Publisher: Wiley

Culinary Math 3rd Edition Linda Blocker Answers PDF Download



Culinary Math 3rd Edition written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.

For those in the food trade or those who are learning the food trade, Culinary Math 3rd Edition has a lot to offer. It is a refresher on on conversions, costing, metric, and much more. This book focuses on they types of math needed to build a standard recipe, convert a recipe, work out total costs and more. As much a workbook as a math text, the exercises are useful in setting these mathematical principles into your mind and is a good preparatory for on line certification in cost control. For those people who have been out of school for awhile and those who are weak in math, this book will be a tremendous help.

This Culinary Math 3rd Edition book is a great book for people that need to know food math. I think this is great. The only downfall I have with it is that they only give certain answers to them and not all. But I am sure one could figure them out. I recommend it.

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Culinary Math 3rd Edition Linda Blocker Answers PDF Download
Linda Blocker (Author), Julia Hill (Author), The Culinary Institute of America (Author)  | Paperback: 272 pages | Publisher: Wiley

American Regional Cuisine 2nd Edition recipes PDF Download Ebook



American Regional Cuisine, Second Edition by The Art Institutes is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions--including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

I have made several recipes from this American Regional Cuisine 2nd Edition book and have not had the problems other reviewers had. The measurements for the recipes are in weight and volume and so far seem to be accurate. I find them all to be pretty straightforward. The methods discussed in this book give the reader a great base for making the dishes your own. If you don't like something in a recipe, change it. Cooking should be creative and artistic. Plating options displayed in the book are beautiful and give your "at home cooking" a "restaurant" look.

This American Regional Cuisine 2nd Edition is the best book I have ever bought from Amazon for my school course. It not only tells you a little history on each region, but it also has recipes for all the regions along with pictures. The recipes are wonderful and delicious. I have made several dishes from different regions. My favorite is Jambalaya and Wisconsin Cheddar & Beer Soup. I recommend this book to anyone taking culinary and hospitality.

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American Regional Cuisine 2nd Edition recipes PDF Download Ebook
The Art Institutes (Author)  | Paperback: 576 pages | Publisher: Wiley

Wednesday, November 7, 2012

Nutrition For Foodservice And Culinary Professionals 7th Edition PDF Ebook Download


Nutrition For Foodservice And Culinary Professionals 7th Edition is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this book addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition For Foodservice And Culinary Professionals 7th Edition by Karen E. Drummond, Lisa M. Brefere   features:

                     New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
                     More "Chef’s Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
                     The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
                     The 2002 American Cancer Society nutrition guidelines
                     Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
                     Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition For Foodservice And Culinary Professionals 7th Edition is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this   Edition continues to be a bedrock resource for students and professionals in the foodservice industry --This text refers to an out of print or unavailable edition of this title.

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Nutrition For Foodservice And Culinary Professionals 7th Edition PDF Ebook Download
Karen E. Drummond (Author), Lisa M. Brefere (Author) | Paperback: 216 pages | Publisher: Wiley;