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International Cuisine And Food Production Management

Parvinder S. Bali

Rs.626

Rs. 835

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Binding: Paper Back

Publisher: Oxford University Press

Language: English

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Description

International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree-diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advanced confectionery and includes cakes and pastries, chocolates, desserts, sauces and coulis, and cookies and biscuits. The final part discusses production management and research and new product development.

The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students.

Additional Info

Author	Parvinder S. Bali
Publisher	Oxford University Press
Language	English
Binding Type	Paper Back
Main Category	Engineering, Art & Humanities
Sub Category	Hospitality & Management
ISBN13	9780198073895
SKU	BK 0001837