International Cuisine and Food Production Management by Bali, Parvinder S.

International Cuisine and Food Production Management (Paperback) (ISBN-13: 9780198073895)

Vendor: Parvinder S. Bali
Product type: Books
Format: Paperback
$37.00
$37.00
$37.00
Subtotal: $37.00
International Cuisine and Food Production Management by Bali, Parvinder S.

International Cuisine and Food Production Management

$37.00
International Cuisine and Food Production Management by Bali, Parvinder S.

International Cuisine and Food Production Management

$37.00
Format: Paperback
Description
Description
x

International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pates, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advance confectionary and includes cakes and pastries, chocolates, desserts, sauces and coulis, cookies and biscuits. The final part discusses production management and research & new product development.

The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipes.


Author: Parvinder S. Bali
ISBN-10: 0198073895
ISBN-13: 9780198073895
Publisher: Oxford University Press
Language: English
Published: 07/22/2012
Pages: 600
Format: Paperback
Weight: 1.70lbs
Size: 9.40h x 7.20w x 1.40d
By Parvinder S. Bali
By Parvinder S. Bali
x
Chef Parvinder S Bali is Programme Manager - Culinary Services at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He has had a lot of international exposure, worked under many well-known chefs, and has good knowledge of different international cuisines. He is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified professional chef from the Culinary Institute of America, and also a certified chef de cuisine from the American Culinary Federation. He has authored two books with OUP, Food Production Operations and Quantity Food Production Operations and Indian Cuisine.

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