Author: Thangam E PhilipPublisher: Orient LongmanYear: 2010Language: EnglishPages: 1668ISBN/UPC (if available): 8125025197
This is the fifth revised and expanded edition of Modern Cookery, one of India’s most prestigious and encyclopaedic books on cookery. The two volumes of Modern Cookery are much more than cookbooks, although they contain close to 2500 recipes-Indian, Western, Asian and South East Asian-products of years of meticulous research and rigorously field-tested.Volume I provides a comprehensive introduction to the theory of cookery, the fundamentals of food materials, their presentation and preparation. Over 1200 recipes laid out in easy-to-follow steps make this one of the most authoritative compendiums on Indian cuisine, and basic and intermediate Western cookery.Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionary, snacks and preserves. A unique section features recipes form places as far as South East Asia and East Europe and as near as Chettinad and Sri Lanka.Written by the Indian hospitality industry’s most eminent doyenne and teacher par excellence, the two volumes are an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India.
VOLUME-IFOOD FUNDAMENTALSDefinition of Food TechnologyAims and Objective of Cooking FoodCooking MaterialsTextureMethods of Cooking FoodsSoupsFishMeatPoultryVegetables and SaladsPulseCheeseSpices used in Western and Indian CookeryBeveragesReheating of Food-Rechauffe CookingBasic Principles of Cooking for InvalidsPrinciples of Food StoragePreservation of FoodPlanning of MealsLow-Calories DietsThe Still-Room and PantryWestern Culinary TermsIndian Culinary TermsHindi Equivalents of Some Well Known English Food NamesWork Methods in Food PreparationEvaluating A RecipeSuggested MenusWeight and Volume EquivalentsNAMES OF INGREDIENTS IN SEVERAL INDIAN LANGUAGESCereals Pulses and LegumesLeafy VegetablesRoots and TubersOther VegetablesNuts and OilseedsFruits and Fruit ProductsFish and other Sea FoodsOther Flesh FoodsMilk and Milk ProductsFats and Edible OilsMiscellaneous FoodsCondiments and SpicesINDIAN COOKERYCurry PowdersCereals DalsVegetablesEggsFish MeatIndian SweetsSnacksWESTERN COOKERY: BASIC AND INTERMEDIATESoups EggsFishMeatVegetablesCold SweetsHot SweetsVegetarian DishesSaucesINDEXVOLUME-IIADVANCED COOKERYHors d’oeuvresPotagesOeufsPoissonEntrees and RelevesVolaillesFonduesGibierLegumes et Pates AlimentairesEntremetsSavouries (Bonnes Bouches)RECIPES FROM FAR AND NEARFranceGermanySpain ItalyRussiaNetherlandsScandinaviaPortugalUnited States of AmericaGreeceTurkeyChinaJapanBurmaSri LankaIndonesiaIndiaChettinadThailandRomaniaNepalBAKING AND CONFECTIONERYSmall CakesIcing And FillingsLarge CakesFruit CakesAmerican Coffee CakesPastriesCandyBREAD MAKINGSANDWICHES AND LIGHT SAVOURIESPICKLES, PRESERVES, CHUTNEYS AND BEVERAGESSAUCESMICELLANEOUSAPPENDIXGLOSSARY OF SOME EUROPEAN TERMS IN THE BOOKINDEX