International cuisine & food production management / Parvinder S. Bali, Programme Manager -- Culinary Services, Oberoi Centre of Learning and Development, Delhi.

By: Bali, Parvinder SContributor(s): Bali, Parvinder SMaterial type: Text

TextSeries: Oxford higher educationPublication details: New Delhi : Oxford University Press, 2012. Description: xv, 527 pages, [16] pages of plates : illustrations (some color) ; 25 cm + 1 CD-ROM (4 3/4 in.)Content type: text Media type: unmediated Carrier type: volumeISBN: 9780198073895; 0198073895Other title: International cuisine and food production managementSubject(s): Food service management | Food service managementDDC classification: 647.94068 LOC classification: TX911.3.M27 | I524 2012Online resources: Contributor biographical information | Publisher description | Table of contents only

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.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Books	KsTU Library Reference	TX911.3.M27 I524 2012 (Browse shelf(Opens below))	1	Available		100329
Books	KsTU Library Reference	TX911.3.M27 I524 2012 (Browse shelf(Opens below))	2	Available		100327

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