Synopsis
Frank Brothers’ Theory of Cookery has been written to cater to the Syllabus of the National Council for Hotel Management, Polytechnics, Catering Technology Institutes and Various Food Craft Institutions where this subject is taught.
Theory of cookery written by Krishna Arora and published by Frank Brothers, this book explains the techniques and technologies involved in cooking food. The author explores cooking as a chemical process that involves the blending of different ingredients in the right proportions to produce a dish that is ready to eat.
This book covers various cuisines from different parts of the world, buying and handling of raw materials and their use in preparing different foodstuffs, discusses various cooking methods like baking, boiling, broiling, roasting, frying and grilling. The book also looks into modern cooking methods like infrared and microwave cooking and also explores other useful topics for students of culinary studies and hotel management.
The salient features of this book are that it is designed according to the syllabus defined by the national council for hotel management and other catering technology institutes in India and that it traces the history of cookery and explores various cuisines of the world and Indian cuisine.
The comprehensive coverage of topics will help students master the art and nuances of cooking and would take them ahead in their pursuit. Get your copy on Snapdeal today!
