Brand: Oxford University Press, USA

Edition: Latest

Binding: paperback

Number Of Pages: 157

Release Date: 01-07-2002

model number: 9780486420707

Part Number: 9780486420707

Details: This comprehensive textbook is specially designed for students of hotel management and culinary arts. It introduces the principles and practices of volume cooking and explores the rich diversity of Indian cuisine. The book begins with the fundamentals of quantity food production, including types of catering establishments, menu planning, purchasing, portion control, and kitchen layout optimization. The second part delves into Indian culinary traditions, highlighting regional cooking styles, traditional techniques like dum and tandoor, and the cultural influences that shape Indian food. It also covers contemporary trends such as the demand for home-style cooking in commercial kitchens. Illustrated with photographs, charts, and practical examples, this book bridges theoretical knowledge with real-world kitchen operations, making it an essential resource for aspiring chefs and hospitality professionals.

EAN: 9780198068495

Package Dimensions: 7.1 x 6.9 x 0.2 inches

Languages: English