Bali, Parvinder S. <br/><br/>
International cuisine & food production management / 
 International cuisine and food production management 
Parvinder S. Bali, Programme Manager -- Culinary Services, Oberoi Centre of Learning and Development, Delhi. 
 - New Delhi :  Oxford University Press,  2012. 
 - xv, 527 pages, [16] pages of plates :  illustrations (some color) ;  25 cm +  1 CD-ROM (4 3/4 in.). 
 - Oxford higher education .
 - Oxford higher education. .
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780198073895 0198073895 
<br/><br/><label>LCCN: </label>2012471946 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service management.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / I524 2012 
<br/><br/><label>Dewey Class. No.: </label>647.94068