Author: KRISHNA ARORA

Brand: MACMILLAN

Features:

• Technologies involved in cooking food
• Students of culinary studies
• It is made up of premium quality material.

Binding: paperback

Number Of Pages: 368

Release Date: 24-04-2009

Details: 📘 Theory of Cookery – Revised Edition

The revised edition of Theory of Cookery is designed to meet the syllabus requirements of the National Council for Hotel Management, various Food Craft Institutions, Polytechnics, Catering Technology Institutes, and Food Science Training Centres where culinary theory is taught. 🍽️
With comprehensive coverage of key topics, this book helps students master the art and nuances of cooking—essential for a successful career in hospitality and culinary arts. 🎓👨‍🍳
This edition is also supplemented by Theory of Cookery – Book of Recipes, offering a collection of simple and practical Indian recipes presented in a modern, easy-to-follow format. 📖🥘 These recipes are ideal for students in Hotel Management and Catering courses to become familiar with professional culinary practices.

✨ Salient Features:
🔢 Logical and structured chapter arrangement 🥕 A dedicated section on vegetable carving 📝 Probable questions based on previous exam trends 📚 A comprehensive glossary of culinary terms 🖼️ Rich illustrations to support visual learning
This book is an invaluable companion for every aspiring chef and culinary professional! 👩‍🍳👨‍🍳

EAN: 9788184095036

Package Dimensions: 8.5 x 5.5 x 1.1 inches

Languages: English