"It was a wonderful experience interacting with you and appreciate the way you have planned and executed the whole publication process within the agreed timelines.”
Subrat SaurabhAuthor of Kuch Woh Pal
It covers a diverse range of topics, beginning with the exploration of culinary history, seasoning, and flavoring, and progressing to advanced techniques such as charcuterie and the intricate art of pastry. Each is thoughtfully structured to provide both theoretical knowledge and practical insights, ensuring a well-rounded understanding of the subject matter.
Table of Content for your References
1. A CULINARY HISTORY
2. SEASONING AND FLAVORING
3. FOOD PRESENTATION
4. FOOD SAFETY AND SANITATION
5. LE GARDE MANGER – An Introduction
6. Hors d’oeuvre and Appetizers
7. SANDWICHES
8. SALADS AND SALAD DRESSINGS
9. NON-EDIBLE DISPLAYS
10. INTRODUCTION TO CHARCUTERIE
11. FORCEMEATS
12. PATE AND TERRINE
13. FOIE GRAS AND TRUFFLE
14. SAUSAGE
15. GALANTINE BALLOTINE ROULADES & PARFAIT
16. MOUSSE MOUSSELINE AND QUENNELLE
17. ASPIC AND GELEE
18. CHAUD - FROID
19. MARINADES CURES AND BRINES
20. GARNISHES AND THEIR HISTORICAL
21. AN INTRODUCTION TO CHINESE CUISINE
22. THE COOKING OF PROVINCIAL FRANCE
23. THE COOKING OF ITALY
24. THE COOKING OF GREAT BRITAIN
25. THE COOKING OF SPAIN AND PORTUGAL
26. The Cooking of Mexico
27. THE COOKING OF AMERICA
28. FOOD COST CONTROL
29. FOOD AND BEVERAGE STANDARDS
30. YIELD
31. HISTORY OF BREAD
32. BREAD FAULTS
33. BREAD IMPROVERS
34. FROZEN DESSERTS
35. CAKE FORMULA BALANCING
36. PASTRY
37. BISCUITS AND COOKIES
38. BASIC BAKERY TERMS
39. BAKERY QUESTIONS AND ANSWERS
Dr Sunil Kumar & Dr DM Lomte
Dr Sunil Kumar is presently working as Assistant Professor at Mizoram University Aizawl. He has past experience in Institute of Hotel Management Raipur, Indian Culinary Institute, NOIDA, IHM Rohtak, IHTM MDU Rohtak, Dav Girls College Yamunanagar, IHM Gwalior and IHM Bathinda. He was an alumni of IHM Gwalior. He has 14 years teaching and industry experience in India. He is a member of the Board of Studies in various universities. In his credit 19 research papers presented in National and International seminars and conferences. He is a multi-faceted personality with a keen interest in cooking and reading. He published 10 research papers in National and International Journals. He published two Book and 04 patents. His research area is Culinary Heritage, Food Tourism, Digital Marketing and Eating Habits. For more information visit the personal website chefsunilkumar.com.
Dr DM Lomte : Dr Lomte D M is pioneer Faculty of Indian Culinary Institute, Tirupati. He works in the area of Gastronomic Tourism, Culinary Documentation. Dining Operations and Research Methods for Culinary Arts. He has earned more than 15 years of experience in
Industry, Research and Academics. He has edited one book and authored 16 research papers in different journals and books.
