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£19.99

Paperback

Published: 12 May 2011

416 Pages

ISBN: 9780198068495


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This text is published by OUP Higher Education Division

Quantity Food Production Operations and Indian Cuisine

Parvinder S. Bali

  • Discusses the volume cooking- its basics, types of catering establishments, purchasing and indenting
  • Presents practical applications of the theories that are explained clearly, and are illustrated with photographs
  • Includes the historical background, Special equipments, Specialty cuisine for festivals and occasions etc for 13 Indian states.
  • Includes sections on- Indian Halwai and Dum, Tandoor, and Rice cooking.
  • Includes a separate chapter on traditional, Indian home cooking.Contains a guide (appendix) on Internship training in hotels.
  • Includes a CD containing 337 Indian recipes (MS Excel sheets with built-in macros) where the quantity of the ingredients can be customized as per requirement
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