An edition of Variasi Hidangan Berkeju (2012)

Variasi Hidangan Berkeju

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Cover of: Variasi Hidangan Berkeju by Noraini Zakaria
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Last edited by Yosri
May 19, 2021 | History
Edit
An edition of Variasi Hidangan Berkeju (2012)

Variasi Hidangan Berkeju

by

There are hundreds of types of cheese have been produced. The style, texture and flavor of cheese varies depending on the origin of making the cheese. Some cheeses can be eaten alone or cooked in a variety of cuisines. The use of cheese also varies according to the type of cheese. Consumers must be good at choosing the right cheese in cooking.

The steps shown in this book are able to provide proper guidance in making a cheese dish. Serve the produce by your hands to feed the family at home.

Publish Date
Publisher
Alaf 21
Language
Malay
Pages
136

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Subjects

Non-Fiction, Malaysian Cooking, Recipes, Cookbooks

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Edition Availability
Cover of: Variasi Hidangan Berkeju
Variasi Hidangan Berkeju
15 May 2012, Alaf 21
Softcover in Malay
  • Not in Library
Libraries near you: WorldCat

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Book Details

Edition Notes

Published in
Shah Alam, Selangor Darul Ehsan, Malaysia

The Physical Object

Format
Softcover
Number of pages
136
Weight
150 grams

ID Numbers

Open Library
OL32464306M
ISBN 13
9789831247792

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
May 19, 2021 Edited by Yosri Edited without comment.
May 19, 2021 Edited by Yosri Added new cover
May 19, 2021 Created by Yosri Added new book.