Going into their sixth edition, Thangam 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. This book is an expanded version that contains 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.
About the Author
Thangam E. Philip (b. 1921) was Principal Emeritus of the Institute of Management, Catering and Applied Nutrition, Bombay 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 FAO’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.
Table Of Contents
Names of Ingredients in Several Indian Languages
Western Cookery: Basic and Intermediate
Must Read for aspiring chefs.
24 Jan, 2012
13 May, 2017
24 Sep, 2017
20 Aug, 2017
13 May, 2017