FUADI AFIF; HARY HERMAWAN. Book Review: Foundations of Menu Planning (2nd Edition) by Daniel Traster. Gastronomy and Culinary Art, [S. l.], v. 5, n. 1, p. 135–142, 2026. DOI: 10.36276/gastronary.v5i1.1045. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/1045. Acesso em: 10 jul. 2026.