Theory Of Cookery
(Paperback)

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Theory Of Cookery is a book for professionals, students and connoisseurs who want to learn about the history and the art and science of cooking. Summary Of The Book Culinary classes teach the students how to cook various dishes. But most do not teach the science behind cookery and its history. Theory Of Cookery has been written to teach the readers about the techniques of cooking, the art of cooking wonderful dishes, and the history of the culinary art. The book begins with an introductory section on the subject. It defines cooking as a chemical process where different ingredients are mixed together to produce a composite taste. This involves the use of heat, the science of decision making, and the use of technical knowledge. It also involves creativity in cooking and presenting the dishes. So cookery is also an art. The author then goes into culinary history of French and International cooking. He also looks into traditional Indian cooking and the regional dishes. She then defines the aims and objectives of cooking. This involves planning from the pre-production stage to the planning of the texture, flavor, and the seasonings to be used to create a wonderful end product. The book then examines cooking methods like baking, microwave cooking, frying, broiling, grilling, roasting and boiling. It then discusses basic preparations like soups, salads and sauces. It also goes into different categories of food production like vegetable cookery, meat and fish cookery, cooking pulses and cereals, sandwich making, and egg cookery. The book next covers bakery and pastry items, and principles of menu planning. It discusses kitchen management in hotels which includes aspects like staffing, meal production, transportation, and kitchen planning and maintenance. It also focuses on topics like equipment, maintenance and safety measures. Theory Of Cookery is tailored for the syllabus of the National Council for Hotel Management and various other similar institutes. The chapters are arranged in a logical sequence, and the author also provides a section on vegetable carving. The book contains a glossary of cooking terms at the end.,There is also a section of questions based on past question papers on the subject. About Krishna Arora Krishna Arora is an experienced teacher. Krishna Arora has taught at various hotel management institutes across India. Now settled in Australia, she edits the cookery section in a leading publication. She runs a hotline for cookery tips. and teaches Asian cooking to Australians at a Community Service Center. She was recently honored with an Order of Australia Medal for her services to the Indian community in Australia.

Theory of Cookery explains the techniques and technologies involved in cooking food. It explores cooking as a chemical process that involves the blending of various ingredients in the right proportions to produce a finished product, namely a dish that is ready to eat.

It explores the various cuisines, the different flavours and tastes of food from different parts of the world. It goes into the buying and handling of raw materials and their use in preparing different foodstuffs.

Theory of Cookery defines different types and levels of cuisine, from the simple to the haute cuisine. It discusses various cooking methods like baking, boiling, broiling, roasting, frying and grilling. It also looks at some modern cooking methods like infrared and microwave cooking.

This book also explores other useful topics for students of culinary studies and hotel management. This includes topics that come under kitchen and production management like the management and maintenance of equipments and kitchen and related facilities.

Theory of Cookery also discusses the history of cooking and the aims and objectives of cooking. It also goes into the creative aspects of cooking that makes it an art as well as a science. It explores the creativity and skills that help great cooks leave their imprint on their specially disease. It discusses the spices and seasonings that add taste and flavor to the foods.

This book is aimed at students who are studying culinary science. It can also help anyone interested in food preparation and in understand the various processes used to produce the tasty dishes that diners enjoy.

Theory of Cookery was published in 2008 by Frank Brothers Company (Pub) Pvt. Ltd. It is available in paperback.

Key Features:

  • Designed according to the syllabus defined by the National Council for Hotel Management and other catering technology institutes in India.
  • Traces the history of cookery and explores various cuisines of the World and Indian Cuisine.
  • Goes into kitchen and production management for students and professionals of culinary science and hotel management.

AuthorArora
BindingPaperback
EAN9788184095036
ISBN8184095031
Weight141 g
LanguageEnglish
Language TypePublished
Product GroupBook
Publication Date2008
PublisherFrank Brothers & Company (Pub) Pvt Ltd
StudioFrank Brothers & Company (Pub) Pvt Ltd
Sales Rank2334

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General information about Theory Of Cookery
  • The author associated with Theory Of Cookery is Arora.
  • The EAN for Theory Of Cookery is 9788184095036.
  • The ISBN for Theory Of Cookery is 8184095031.
  • The weight for Theory Of Cookery is 141 g.
  • The language for Theory Of Cookery is English.
  • The binding of Theory Of Cookery is Paperback.
  • Theory Of Cookery is grouped in Book group of products.
  • The publication date for Theory Of Cookery is 2008.
  • The publisher for Theory Of Cookery is Frank Brothers & Company (Pub) Pvt Ltd.
  • The producer for Theory Of Cookery is Frank Brothers & Company (Pub) Pvt Ltd.
  • The sales rank for Theory Of Cookery is 2334.