Cookery

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By Mrs. Shankaran
In stock
25000 22500
Food is one of the essentials of life. Nutritious and tasty food helps in leading a healthy lifestyle. Books on recipes have been an area of interest for many experts in various languages since time immemorial. South Indian delicacies such as idly, dosa, vada etc. are universal...
AuthorMrs. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By Mrs. Shankaran
In stock
20000 18000
" Marvels of Indian Pickles, Chutneys and Condiments €  is my fourth book in the series on culinary items. Based on the encouragement received to my earlier three books, Viz. Marvels of South Indian Cuisine, Marvels of North Indian Cuisine€ and Marvels of Indian Snacks , I...
AuthorMrs. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By Mrs. Shankaran
In stock
32500 29250
˜ Marvels of Indian Sweets  is my sixth book in the series on culinary items. Based on the encouragement received from my earlier books, I have written this book. The book has been written keeping in mind the importance of sweet recipes and deserts in the menu card of Indian...
AuthorMrs. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By Christopher Boulton
In stock
8,47440 5,56400
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivaled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology,...
AuthorChristopher Boulton AuthorDavid Quain
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By Board
In stock
86000 77400
AuthorBoard PublisherBoard Of Examinations For Seafarers Trust
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By T. E. Philip
In stock
47500 42750
Going into their sixth edition, Thangam Philip’s Modern Cookery Volumes I and II are one of India’s most prestigious and encyclopedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world—products of years of meticulous research and rigorous field testing. Volume I provides a comprehensive introduction to the theory of cookery, the fundamentals of food materials, and their presentation steps. It is considered one of the most authoritative compendiums on Indian cuisine and basic and intermediate Western cookery. This revised edition has a new chapter on Tawa, handi, and tandoori recipes. Food Fundamentals Definition of “Food Technology” Aims and Objectives 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-Calorie 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, Handi, Tandoori and Tawa Recipes, Western Cookery: Basic and Intermediate Soups, Eggs, Fish, Meat, Vegetables, Cold Sweets, Hot Sweets, Vegetarian Dishes, Sauces
AuthorT. E. Philip PublisherOrient Blackswan
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By T. E. Philip
In stock
67500 60750
Going into their sixth edition, Thangam Philip’s Modern Cookery Volumes I and II are one of India’s most prestigious and encyclopedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world—products of years of meticulous research and rigorous field testing. Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionery, snacks, and preserves. A unique section features recipes from places as far as South East Asia and East Europe and as near as Chettinad and Sri Lanka. This revised edition has a new chapter on Modern International Cuisine from Italy, France, Mexico, the Mediterranean, and Thailand. Advanced Cookery Hors d’oeuvres, Potages, Oeufs, Poisson, Entrées and Relevés, Volailles, Fondues, Gibier, Légumes et Pâtés 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 Modern International Cuisine 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 Miscellaneous Appendix Glossary of Some European Terms in the Book
AuthorT. E. Philip PublisherOrient Blackswan
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By Walter Bickel
In stock
99500 69650
AuthorWalter Bickel PublisherSterling Book House
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By H. Mitchell
In stock
14,53500 8,72100
" Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as...
AuthorH. Mitchell PublisherBlackwell Publisher
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By Krishna Arora
In stock
36000 28800
Theory of Cookery explains the techniques and technologies involved in cooking food. It explores cooking as a chemical process that involves the blending of various ingredients in the right proportions to produce a finished product, namely a dish that is ready to eat. It explores the various cuisines, the different flavors, and tastes of food from different parts of the world. It goes into the buying and handling of raw materials and their use in preparing different foodstuffs. Theory of Cookery defines different types and levels of cuisine, from simple to haute cuisine. It discusses various cooking methods like baking, boiling, broiling, roasting, frying, and grilling. It also looks at some modern cooking methods like infrared and microwave cooking. This book also explores other useful topics for students of culinary studies and hotel management. This includes topics that come under kitchen and production management like the management and maintenance of equipment and kitchen and related facilities. Theory of Cookery also discusses the history of cooking and the aims and objectives of cooking. It also goes into the creative aspects of cooking that make it an art as well as a science. It explores the creativity and skills that help great cooks leave their imprint on their special disease. It discusses the spices and seasonings that add taste and flavor to the foods. This book is aimed at students who are studying culinary science. It can also help anyone interested in food preparation and in understanding the various processes used to produce the tasty dishes that diners enjoy. Theory of Cookery was published in 2008 by Frank Brothers Company (Pub) Pvt. Ltd. It is available in paperback. Key Features: Designed according to the syllabus defined by the National Council for Hotel Management and other catering technology institutes in India. Traces the history of cookery and explores various cuisines of the World and Indian Cuisine. Goes into kitchen and production management for students and professionals of culinary science and hotel management.
AuthorKrishna Arora PublisherFrank Bros & Co
By J. B. Lobo
In stock
24500
AuthorJ. B. Lobo PublisherLobo Publishers
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By Mrs. M. Shankaran
In stock
32500 29250
Food is one of the essentials of life. Nutritious and tasty food helps in leading a healthy lifestyle. Books on recipes have been an area of interest for many experts in various languages since time immemorial. An effort has been made in the book to give an opportunity to the young and...
AuthorMrs. M. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By M. Shankaran
In stock
35000 31500
Marvels of Indian Snacks  is my third book in the series on culinary items. Based on the encouragement received from my earlier two books,  Marvels of South Indian Cuisine  and  Marvels of North Indian Cuisine , I have written this book. The book has been...
AuthorM. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By Mrs. M. Shankaran
In stock
25000 22500
Marvels of Indian Jam, Juice, Sauce, Salad & ....  Is my fifth book in the series on culinary items. Nature is bliss and blissful are those who could co-habitat with Nature Fresh Juices give us freshness, and coolness and remove tiredness. A number of juice syrups have...
AuthorMrs. M. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By G. Shirke
Out of stock
1,00000 90000
AuthorG. Shirke PublisherShroff Publishers & Distributors Pvt. Ltd.
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By Mrs. M. Shankaran
In stock
25000 22500
‘ Marvels of Indian Breakfast ’  is my seventh book in the series on culinary items. Based on the encouragement received from my earlier books, I have written this book. This book is an assortment of Indian recipes on Breakfast. The book offers variety in terms of regional...
AuthorMrs. M. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
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By M. Shankaran
In stock
27500 24750
‘ Marvels of 100 Storable Snacks ’  is my eighth book in the series on culinary items. Based on the encouragement received from my earlier books, I have written this book. I have made an attempt to give a ver`y simple solution to a very complex problem. It is always our...
AuthorM. Shankaran PublisherShroff Publishers & Distributors Pvt. Ltd.
By Ron Herbst
In stock
1,45434
Enlarged and updated with information about recent praiseworthy vintages and newly flourishing wine-growing regions, The New Wine Lover’s Companion informs, advises, and enlightens readers with approximately 4,000 entries that describe wines produced all around the world. The A-to-Z entries describe grape varieties; wine styles; wine-growing regions; winemaking techniques;
AuthorRon Herbst PublisherBarron Educational Series
By Sharon Tyler Herbst & Ron Herbst
Out of stock
1,45434
The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today’s world. The authors have taken into account our healthier lifestyles and more diverse palates to include:
AuthorSharon Tyler Herbst & Ron Herbst PublisherBarron Educational Series