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This project focuses on the creation and production a book which contains elements of specific Minangkabau food namely Rendang, culture and philosophy. The content of this report is the method and the process of creating or producing this book. This final project also records the problems that are encountered during the writing of the book. The book contains nine varieties of Rendang classified into non-vegetarians and vegetarians and their ingredients usually used for Rendang. This book also provides various information about Rendang including the history, the traditional and alternative kitchen wares, the cooking process and tips. It also has brief information about the philosophy behind this food and the cultural ceremonies that should serve Rendang in Minangkabau. They are to give brief information about Rendang and the culture of Minangkabau to the readers. Keywords: Book, Culture, Rendang

http://digilib.polban.ac.id/gdl.php?mod=browse&op=read&id=jbptppolban-gdl-rikijailan-4146