TY  - BOOK
AU  - Bali,Parvinder S.
AU  - Bali,Parvinder S.
TI  - International cuisine & food production management
T2  - Oxford higher education
SN  - 9780198073895
AV  - TX911.3.M27 I524 2012
U1  - 647.94068 
PY  - 2012///
CY  - New Delhi
PB  - Oxford University Press
KW  - Food service management
KW  - fast
N1  - 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
UR  - http://www.loc.gov/catdir/enhancements/fy1604/2012471946-b.html
UR  - http://www.loc.gov/catdir/enhancements/fy1604/2012471946-d.html
UR  - http://www.loc.gov/catdir/enhancements/fy1604/2012471946-t.html
ER  -