Modern Cookery: For Teaching and the Trade Volume 2, 6th Edition

Author: T. E. Philip

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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


Glossary of Some European Terms in the Book

T. E. Philip
Orient Blackswan
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