Synopses & Reviews
International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.
Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pates, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advance confectionary and includes cakes and pastries, chocolates, desserts, sauces and coulis, cookies and biscuits. The final part discusses production management and research and new product development.
The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipes.
About the Author
Chef Parvinder S Bali is Programme Manager - Culinary Services at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He has had a lot of international exposure, worked under many well-known chefs, and has good knowledge of different international cuisines. He is a Certified Hospitality Educator (CHE) from 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. He has authored two books with OUP,
Food Production Operations and
Quantity Food Production Operations and Indian Cuisine.
Table of Contents
Part 1 - Western Cuisine - Cold Section Larder and Cold Kitchen
Charcuterie and Pates
Appetizers and Garnishes
Sandwiches
Use of Herbs and Wines in Cooking
Part 2 - International Cuisines
Western Cuisine
European Cuisine
Western Plated Food
Concept of Health Food
Oriental Cuisine
Part 3 - Advance Confectionary
Cakes and Pastries
Chocolate
Desserts
Ice Creams and Frozen Desserts
Sauces and Coulis
Cookies and Biscuits
Part 4 - Food Production Management
Production Management
Research and Product Development