Modern Cookery

For Teaching and the Trade Volume 2 (Sixth Edition)

Nonfiction, Food & Drink, Reference
Cover of the book Modern Cookery by Thangam. E.Philip, Orient Blackswan Private Limited
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Author: Thangam. E.Philip ISBN: 9788125055655
Publisher: Orient Blackswan Private Limited Publication: October 27, 2014
Imprint: Language: English
Author: Thangam. E.Philip
ISBN: 9788125055655
Publisher: Orient Blackswan Private Limited
Publication: October 27, 2014
Imprint:
Language: English
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.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

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