Theory Manual of Culinary Training

• ISBN 10 : LCCN:76374670
• Judul : Theory Manual of Culinary Training
• Pengarang : John R. Bateman,   Arthur Leslie Brown,   British Columbia. Division of Technical and Vocational Services. Curriculum Development Branch,   Arthur Leslie Brown,   British Columbia. Division of Technical and Vocational Services. Curriculum Development Branch,   Arthur Leslie Brown,   British Columbia. Division of Technical and Vocational Services. Curriculum Development Branch,   Arthur Leslie Brown,   British Columbia. Division of Technical and Vocational Services. Curriculum Development Branch,   Arthur Leslie Brown,   British Columbia. Division of Technical and Vocational Services. Curriculum Development Branch,   Arthur Leslie Brown,   British Columbia. Division of Technical and Vocational Services. Curriculum Development Branch,  
• Kategori : Caterers and catering
• Penerbit : Burnaby, B.C. : Division of Technical and Vocational Services, Curriculum Development Branch
• Bahasa : en
• Tahun : 1975
• Halaman : 654
• Halaman : 654
• Google Book : http://books.google.co.id/books?id=enccNAEACAAJ&dq=inauthor:brown,+inpublisher:curriculum&hl=&source=gbs_api
• Ketersediaan :

Peta seratus tempat makan makanan khas Betawi di Jakarta, Bekasi, Depok, Tangerang

Local restaurants mapping of Betawi foods in Jakarta, Bekasi, Depok, and Tangerang.

• ISBN 13 : 9789792237160
• ISBN 10 : 979223716X
• Judul : Peta seratus tempat makan makanan khas Betawi di Jakarta, Bekasi, Depok, Tangerang
• Pengarang :
• Kategori : Caterers and catering
• Penerbit : Gramedia Pustaka Utama
• Bahasa : id
• Tahun : 2008
• Halaman : 115
• Halaman : 115
• Google Book : http://books.google.co.id/books?id=jJQ85bYAe8UC&dq=intitle:100+Keistimewaan&hl=&source=gbs_api
• Ketersediaan :

Salah satu keistimewaan soto betawi kedai ini, adalah kuah san- tan yang tidak
pecah. Kuahnya terasa gurih, dagingnya empuk sekali dan tidak terlalu berlemak
. Setelah direbus, daging diberi bumbu, lalu digoreng Dari penampilannya, soto
 ...