Food Production Operations

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en Limba Engleză Carte Paperback – 18 Jun 2014
The second edition of Food Production Operations continues to provide a comprehensive and lucid coverage of the subject. The entire book is divided into five parts-Introduction to Professional Kitchens, Basic Food Production Operations, Basics of Bakery and Confectionery, Basics of Indian Cooking, and Communication. Beginning with an introduction to cookery, the book discusses basic menu planning, and principles and methods of cooking. It discusses meats, vegetables, fruits, pastries, and more. The book also explores the evolution of Indian cuisine and discusses Indian gravies.
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ISBN-13: 9780199450510
ISBN-10: 019945051X
Pagini: 612
Ilustrații: Includes DVD
Dimensiuni: 186 x 243 x 24 mm
Greutate: 0.87 kg
Ediția: 2
Editura: OUP INDIA
Colecția OUP India
Locul publicării: Delhi, India

Notă biografică

Parvinder S. Bali is Programme Manager, Culinary Services, at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a certified hospitality educator from the 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.