Synopsis
Reading books is a kind of enjoyment. Reading books is a good habit. We bring you a different kinds of books. You can carry this book where ever you want. It is easy to carry. It can be an ideal gift to yourself and to your loved ones. Care instruction keep away from fire.
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About the Author
Thangam E. Philip (b. 1921) was Principal Emeritus of the Institute of Management, Catering and Applied Nutrition, Bombay and acknowledged as Indian Hospitality industry s most eminent doyenne and teacher par excellence. She was recognized as one of the 38 distinguished women of the world and, in 1975, was awarded the FAO s Ceres Medal, for her outstanding work in nutrition. In 1976, she was honored with the Padmashree in tribute to her service to the development of hotel and catering education. Thangam E. Philip passed away in Kottayam in January 2009, but her work will continue to be an inspiration to others.
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Search results for Modern Cookery: For Teaching and the Trade Volume 2
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Modern Cookery
Seller: Books Puddle, New York, NY, U.S.A.
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Condition: New. pp. x + 766 Index 6th Edition. Seller Inventory # 262051918
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Modern Cookery
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Condition: New. pp. x + 766 Figures. Seller Inventory # 6877329
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Modern Cookery 6Th Edition Vol 2
Seller: Books in my Basket, New Delhi, India
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N.A. Condition: New. ISBN:9788125040453 N.A. Seller Inventory # 2366431
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Modern Cookery
Seller: Biblios, Frankfurt am main, HESSE, Germany
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Condition: New. pp. x + 766. Seller Inventory # 182051908
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Modern Cookery: For Teaching and the Trade Volume: 2 (6th Edition)
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Soft cover. Condition: New. Contents: 1. Advanced Cookery. 2. Recipes From Far and Near. 3. Modern International Cuisine. 4. Baking And Confectionery. 5. Bread Making. Appendix. Glossary of Some European Terms in the Book. Index. Going into their sixth edition, Thangam Philip s Modern Cookery Volumes I and II are one of India s most prestigious and encyclopaedic 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 confectionary, 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. Seller Inventory # 110568