International Cuisine and Food Production Management [Paperback]

International Cuisine and Food Production Managementis a comprehensive textbook specially designed to meet the needs of students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.International Cuisine and Food Production Managementis 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 pates, 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 advance confectionary and includes cakes and pastries, chocolates, desserts, sauces and coulis, cookies and biscuits. The final part discusses production management and research & new product development.The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipes.REPLACELESSTHANbREPLACEGREATERTHANPart 1 - Western Cuisine - Cold SectionREPLACELESSTHAN/bREPLACEGREATERTHANLarder and Cold KitchenCharcuterie and PatesAppetizers and GarnishesSandwichesUse of Herbs and Wines in CookingREPLACELESSTHANbREPLACEGREATERTHANPart 2 - International CuisinesREPLACELESSTHAN/bREPLACEGREATERTHANWestern CuisineEuropean Cuisine