Overview for Modern Cookery (In 2 Volumes)
Going into their sixth edition, Thangam E Philip’s Modern Cookery, Volumes I and II are one of India’s most prestigious and encyclopaedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. The volumes contain recipes from all over the world – products of years of meticulous research and rigorous field-testing.
Volume I provides a comprehensive introduction to the theory of cookery, the fundamentals of food materials and their presentation steps. It is considered as one of the most authoritative compendiums on Indian cuisine and basic and intermediate Western cookery. This revised edition has a new chapter on tawa, handi and tandoori recipes.
Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionary, snacks and preserved. A unique section features recipes form places as far as South-east Asia and East-Europe as near as Chettinad and Sri Lanka. The revised version has a new chapter on Modern International Cuisine from Italy, France, Mexico, the Mediterranean and Thailand.
Thangam Philip (Author)
Thangam E Philip (b. 1921) was Principal Emeritus of the Institute of Management, Catering and Applied Nutrition, Mumbai and acknowledged as Indian Hospitality industry’s most eminent doyenne and teacher par excellence. She was recognized as one of the 38 distinguished women of the world and in 1975, was awarded the FAQ’s Ceres Medal, for her outstanding work in nutrition. In 1976, she was honoured with the Padmashree in tribute to her service to the development of hotel and catering education.
Thangam E Philip passed away in Kottayam in January, 2009, but her work will continue to be an inspiration to others.