International cuisine & food production management / Parvinder S. Bali.
| Other author | Bali, Parvinder S. |
| Format | Book |
| Publication Info | New Delhi : Oxford University Press, 2012. |
| Description | xv, 527 pages, 16 unnumbered pages of plates : illustrations (some color) ; 25 cm + 1 CD-ROM (4 3/4 in.) |
| Subjects |
| Variant title | International cuisine and food production management |
| Series | Oxford higher education Oxford higher education. ^A1103036 |
| Contents | 1. Larder or cold Kitchen -- 2. Charcuterie -- 3. Appetizers and garnishes -- 4. Sandwiches -- 5. Uses of herbs and wines in cooking -- 6. Western cuisines -- 7. European cuisines -- 8.Western plated food -- 9. Concept of health food -- 10. Oriental cuisines -- 11. Cakes and pastries -- 12. Chocolate -- 13. Desserts -- 14. Ice creams and frozen desserts -- 15. Sauces and coulis -- 16. Cookies and biscuits -- 17. Production management -- 18. Research and product development. |
| ISBN | 9780198073895 |
| ISBN | 0198073895 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Joyner | General Stacks | TX911.3 .M27 I524 2012 | ✔ Available | Place Hold |