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
