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International Cuisine and Food Production Management

Parvinder S Bali (Author)

International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advanced confectionery and includes cakes and pastries, chocolates, desserts, sauces and coulis, and cookies and biscuits. The final part discusses production management and research and new product development.

The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students.

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About the author

Parvinder S Bali

Parvinder S Bali is Programme Manager, Culinary Services at Oberoi Centre of Learning and Development (OCLD), Delhi. A graduate from IHM, Kolkata and OCLD, he joined Oberoi Hotels and Resorts and then moved on to ITC Hotels. He has worked under many well-known chefs and is an expert in different international cuisines. Chef Bali is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified Professional Chef from the Culinary Institute of America and also a certified Chef De Cuisine from the American Culinary Federation.

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Bibliographic information

Title International Cuisine and Food Production Management
Format Softcover
Date published: 30.05.2012
Edition 1st ed.
Language: English
isbn 9780198073895
length 560p.