MODERN COOKERY FOR TEACHING & THE TRADE VOL.1

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This is a new, expanded and revised edition of the much sought after encyclopaedic book on cookery in India. Modern Cookery is far more than a cookery book, although its two volumes contain over 2,300 tested recipes— Indian, Western and Asian. It is also a comprehensive guide to ‘cookery theory’. An emphasis on indigenous ingredients, and comprehensive explanatory sections make the two volumes an invaluable book for both the catering student and the professional caterer in India. Contents: Vol. I. Introduction. Preface. Food fundamentals. Aims and objectives of cooking food. Cooking materials. Weighing and measuring. Preparation of ingredients. Texture. Methods of cooking foods. Soups. Fish. Meat cookery. Poultry. Vegetables and salads. Pulse cookery. Cheese. Accompaniment and garnishes. Spices used in Western and Indian cookery. Beverages. Reheating of food—Rechauffe cooking. Basic principles of invalid cookery. Principles of food storage. Preservation of food. Planning of meals. Low-calorie diets. The still-room and pantry. Buffet service. Cooking fuels. Western culinary terms. Indian culinary terms. Hindi equivalents of some well-known English food names. Work methods in food preparation. Evaluating a recipe. Suggested menus. Weight and volume equivalents. Tables of ingredients’ names in several Indian languages: cereals. Pulses and legumes. Leafy vegetables. Roots and tubers. Other vegetables. Nuts and oilseeds. Fruits and fruit products. Fish and other sea foods. Other flesh foods. Milk and milk products. Fats and edible oil. Miscellaneous foods. Condiments and spices. Indian cookery. Curry powders. Cereals. Dals. Vegetables. Eggs. Fish. Meat. Indian sweets. Snacks. Western cookery: Basic and intermediate. Soups. Eggs. Fish. Meat. Vegetables. Cold sweets. Hot sweets. Vegetarian dishes. Sauces. Index.