Publisher
Modern Cookery for Teaching and the Trade (Volume - 2) is a well-loved cook book that is an ideal pick for students who are in the field of catering or the food industry. The book is one of the bestsellers in the realm and is published by the Orient Black Swan Pvt. Ltd. The book comprises of interesting and useful references for anyone who loves cooking.
Synopsis
This book is an expanded version of the first series. It features a variety of exciting and sumptuous recipes from all across the globe. The contents have been framed after extensive research and field testings. There are about 1200 recipes included for baking and confectionery, international foods, advanced western cuisine, snacks, and preservatives. Additionally, the Modern Cookery for Teaching and the Trade (Volume - 2) features a unique section that has recipes from exotic places like Eastern Europe, South East Asia, Sri Lanka, and Chettinad. There is also a new chapter that is included in this book on modern international cuisines from Italy, France, the Mediterranean, Mexico, and Thailand as well. The recipes are written down in an explanatory and simple fashion. They have each ingredient and each step laid down separately. Anyone who takes an active interest in cooking special delicacies, either for personal or for professional purposes will find this book to be very useful.
About the Author
Thangam E. Philip was a professor at the Institute of Management, catering and Applied nutrition in Mumbai. She has been acknowledged for her achievements by the Indian Hospitality Industry. She was herself a teacher with lots of experience in the field of cooking. She was honoured with the Padma Shri Award for her services in 1976 as well.
