Modern Cookery : For Teaching and the Trade, Vol. 1

Contents: 1. Food Fundamentals. 2. Definition of Food Technology. 3. Aims and Objectives of Cooking Food. 4. Cooking Materials. 5. Texture. 6. Methods of Cooking Foods. 7. Soups. 9. Fish. 10. Meat. 11. Poultry. 12. Vegetables and Salads. 13. Pulse. 14. Cheese. 15. Spices used in Western and Indian Cookery. 16. Beverages. 17. Reheating of Food-Rechauffe Cooking. 18. Basic Principles of Cooking for Invalids. 19. Principles of Food Storage. 20. Preservation of Food. 21. Planning of Meals. 22. Low-Calorie Diets. 23. The Still-Room and Pantry. 24. Western Culinary Terms. 25. Indian Culinary Terms. 26. Hindi Equivalents of Some Well Known English Food Names. 27. Work Methods in Food Preparation. 28. Evaluating A Recipe. 29. Suggested Menus. 30. Weight and Volume Equivalents. 31. Names of Ingredients in Several Indian Languages. 32. Cereals. 33. Pulses and Legumes. 34. Leafy Vegetables. 35. Roots and Tubers. 35. Other vegetables. 36. Nuts and Oilseeds. 37. Fruits and Fruit Products. 38. Fish and other Sea Foods. 39. Other Flesh Foods. 40. Milk and Milk Products. 41. Fats and Edible Oils. 42. Miscellaneous Foods. 43. Condiments and Spices. 44. Indian Cookery. 45. Curry Powders. 46. Cereals. 47. Dals. 48. Vegetables. 49. Eggs. 50. Fish. 51. Meat. 52. Indian Sweets. 53. Snacks. 54. Handi, Tandoori and Tawa Recipes. 55. Western Cookery: Basic and Intermediate. 56. Soups. 57. Eggs. 58. Fish. 59. Meat. 60. Vegetables. 61. Cold Sweets. 62. Hot Sweets. 63. Vegetarian Dishes. 64. Sauces. 65. 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 roducts 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 as 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.…