The book starts with first IHM semester syllabus section on cookery. It defines cooking process where different ingredients and cooking methods are used to produce a composite taste. This involves the use of technical knowledge. It also involves creativity in cooking and presenting the dishes. Professional Kitchens, wherein topics like a brief introduction to the art of cooking, the hierarchy and layout of kitchen departments, and how to plan a basic menu, are discussed. The second part of the book encompasses Basic Food Production Operations, which entail a basic introduction to vegetables, fruits, meats, seafood, cereals, pulses and techniques of cooking. The author has written on bakery and pastry items, and principles of menu planning, kitchen management in hotels which includes aspects like staffing, meal production, transportation and kitchen planning and maintenance.This book is based on the curriculum of the Hotel Management course. This text book aims to cover all important aspects and issues related to Food & Beverage Production Management. This book is for Professionals, Students and Connoisseurs who want to learn about the history and the art and science of cooking.

The Cookery Triology: Basic Cookery Book

Cookbooks, Food & Wine

Gajanan Shrike

Professional Cooking

Arizona Business Alliance

This book has been updated to match the latest specifications at Advance Cookery. This essential resource for the highest training levels includes international recipes, all specifically tailored for the skilled craft student and chef. This book is also written and designed with the student reader in mind, The contributions of the author's experience brings a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike.This book is based on the curriculum of the Hotel Management course. This text book aims to cover all important aspects and issues related to Food & Beverage Production Management. This book is for Professionals, Students and Connoisseurs who want to learn about the history and the art and science of cooking.

The Cookery Triology: Foundation of Cookery

This book has been written for entry level Chefs. This book is going to support you through your training, and will serve as a recipe book and reference source throughout your career. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favorites that have grown up with Practical Advance Cookery Theory.This book is based on the curriculum of the Hotel Management course. This text book aims to cover all important aspects and issues related to Food & Beverage Production Management. This book is for Professionals, Students and Connoisseurs who want to learn about the history and the art and science of cooking.

The Cookery Triology: Advance Cookery Theory

See the best price to sell, buy, or rent books by Gajanan Shrike. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Gajanan Shrike

See the best price to sell, buy, or rent books by Gajanan Shrike. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Cookery Triology: Basic Cookery Book

The Cookery Triology: Foundation of Cookery

The Cookery Triology: Advance Cookery Theory