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Modern Cookery - For Teaching and the Trade    (A Set of 2 Volumes)
Modern Cookery - For Teaching and the Trade (A Set of 2 Volumes)

Modern Cookery - For Teaching and the Trade (A Set of 2 Volumes)

by Thangam E Philip

Your Price: $69.95
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Product ID:12829

Language

English

Publisher

Orient Longman

ISBN

8125025197 - Year: 2010 - Pages: 1668

Binding

Paperback

Thangam E Philip
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Author: Thangam E Philip
Publisher: Orient Longman
Year: 2010
Language: English
Pages: 1668
ISBN/UPC (if available): 8125025197

Description

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.

Contents

VOLUME-I

FOOD FUNDAMENTALS

Definition of Food Technology
Aims and Objective of Cooking Food
Cooking Materials
Texture
Methods of Cooking Foods
Soups
Fish
Meat
Poultry
Vegetables and Salads
Pulse
Cheese
Spices used in Western and Indian Cookery
Beverages
Reheating of Food-Rechauffe Cooking
Basic Principles of Cooking for Invalids
Principles of Food Storage
Preservation of Food
Planning of Meals
Low-Calories Diets
The Still-Room and Pantry
Western Culinary Terms
Indian Culinary Terms
Hindi Equivalents of Some Well Known English Food Names
Work Methods in Food Preparation
Evaluating A Recipe
Suggested Menus
Weight and Volume Equivalents

NAMES OF INGREDIENTS IN SEVERAL INDIAN LANGUAGES

Cereals
Pulses and Legumes
Leafy Vegetables
Roots and Tubers
Other Vegetables
Nuts and Oilseeds
Fruits and Fruit Products
Fish and other Sea Foods
Other Flesh Foods
Milk and Milk Products
Fats and Edible Oils
Miscellaneous Foods
Condiments and Spices

INDIAN COOKERY

Curry Powders
Cereals
Dals
Vegetables
Eggs
Fish Meat
Indian Sweets
Snacks

WESTERN COOKERY: BASIC AND INTERMEDIATE

Soups
Eggs
Fish
Meat
Vegetables
Cold Sweets
Hot Sweets
Vegetarian Dishes
Sauces

INDEX

VOLUME-II

ADVANCED COOKERY

Hors d’oeuvres
Potages
Oeufs
Poisson
Entrees and Releves
Volailles
Fondues
Gibier
Legumes et Pates Alimentaires
Entremets
Savouries (Bonnes Bouches)

RECIPES FROM FAR AND NEAR

France
Germany
Spain
Italy
Russia
Netherlands
Scandinavia
Portugal
United States of America
Greece
Turkey
China
Japan
Burma
Sri Lanka
Indonesia
India
Chettinad
Thailand
Romania
Nepal

BAKING AND CONFECTIONERY

Small Cakes
Icing And Fillings
Large Cakes
Fruit Cakes
American Coffee Cakes
Pastries
Candy

BREAD MAKING

SANDWICHES AND LIGHT SAVOURIES

PICKLES, PRESERVES, CHUTNEYS AND BEVERAGES

SAUCES

MICELLANEOUS

APPENDIX

GLOSSARY OF SOME EUROPEAN TERMS IN THE BOOK

INDEX

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