Search Results for Horticulture - Narrowed by: 2013SirsiDynix Enterprisehttp://kllibrary.dbkl.gov.my/client/en_US/pkl/pkl/qu$003dHorticulture$0026qf$003dPUBDATE$002509Publication$002bDate$0025092013$0025092013$0026ic$003dtrue$0026ps$003d300?2026-05-25T05:11:02ZFederation of Malaya: Report on the agriculture in malayaent://SD_ILS/0/SD_ILS:2733032026-05-25T05:11:02Z2026-05-25T05:11:02ZHeath, R. G.<br/>2023 2022 2021 2020 2019<br/>Perpustakaan Kuala Lumpur<br/>Pertanian & perikananent://SD_ILS/0/SD_ILS:1960862026-05-25T05:11:02Z2026-05-25T05:11:02ZMaruwiah Ahmat<br/>2013<br/>Perpustakaan Kuala Lumpur Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail Perpustakaan Kuala Lumpur, Cawangan Desa Tun Razak Perpustakaan Internet Bergerak Perpustakaan Kuala Lumpur, Cawangan Gombak Setia<br/>ISBN 9789675397813<br/>Organic agriculture for sustainable livelihoodsent://SD_ILS/0/SD_ILS:2025632026-05-25T05:11:02Z2026-05-25T05:11:02ZHalberg Niels Muller Adrian<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781849712965<br/>The secret financial life of food : from commodities markets to supermarketsent://SD_ILS/0/SD_ILS:2061002026-05-25T05:11:02Z2026-05-25T05:11:02ZNewman, Kara<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780231156707<br/>The biodynamic orchard bookent://SD_ILS/0/SD_ILS:2203572026-05-25T05:11:02Z2026-05-25T05:11:02ZPfeiffer, Ehrenfried, 1899-1961. Biodynamic treatment of fruit trees, berries and shrubs Maltas, Michael. Orchard pest management and spray schedule<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781782500018<br/>Cooked : a natural history of transformationent://SD_ILS/0/SD_ILS:2114032026-05-25T05:11:02Z2026-05-25T05:11:02ZPollan, Michael.<br/>"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. "-- "In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"--<br/>2013<br/>Cover image <a href="ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594204210.jpg">ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9781594204210.jpg</a><br/>ISBN 9781594204210<br/>Potensi Agropertanian Modenent://SD_ILS/0/SD_ILS:2139272026-05-25T05:11:02Z2026-05-25T05:11:02ZFadilah Hanim Mohd<br/>2013<br/>Perpustakaan Kuala Lumpur, Cawangan Bandar Baru Sentul Perpustakaan Kuala Lumpur, Cawangan Taman Tun Dr Ismail Perpustakaan Kuala Lumpur, Cawangan Setiawangsa Perpustakaan Kuala Lumpur, Cawangan Gombak Setia Perpustakaan Lembah Pantai<br/>ISBN 9789670212289<br/>A teen guide to eco-gardening, food, and cookingent://SD_ILS/0/SD_ILS:2177462026-05-25T05:11:02Z2026-05-25T05:11:02ZGreen, Jen.<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9781432970468<br/>Growing art, displaying relationships : yam technology in Nyamikum Abelam (ESP, PNG)ent://SD_ILS/0/SD_ILS:2187722026-05-25T05:11:02Z2026-05-25T05:11:02ZCoupaye, Ludovic<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9780857457332<br/>Agriculture in the Malaysian regionent://SD_ILS/0/SD_ILS:2522322026-05-25T05:11:02Z2026-05-25T05:11:02ZHill, R.D.<br/>2013<br/>Perpustakaan Kuala Lumpur<br/>ISBN 9789971696016<br/>Agromedia : Pertanian Nilai Tinggient://SD_ILS/0/SD_ILS:2611602026-05-25T05:11:02Z2026-05-25T05:11:02ZInstitut Penyelidikan dan Kemajuan Pertanian Malaysia<br/>2013 2011<br/>ISBN 9771511094000<br/>Agromedia : Pelancongan Dalam Pertanianent://SD_ILS/0/SD_ILS:2611612026-05-25T05:11:02Z2026-05-25T05:11:02ZInstitut Penyelidikan dan Kemajuan Pertanian Malaysia<br/>2013 2011<br/>ISBN 9771511094000<br/>