International Cuisine and Food Production Management

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 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.

Part 1 - Western Cuisine - Cold Section; Larder and Cold Kitchen; Charcuterie and P?t?s; Appetizers and Garnishes; Sandwiches; Use of Herbs and Wines in Cooking; Part 2 - International Cuisines; Western Cuisine; European Cuisine; Western Plated Food; Concept of Health Food; Oriental Cuisine; Part 3 - Advance Confectionary; Cakes and Pastries; Chocolate; Desserts; Ice Creams and Frozen Desserts; Sauces and Coulis; Cookies and Biscuits; Part 4 - Food Production Management; Production Management; Research and Product Development

Chef Parvinder S Bali is Programme Manager - Culinary Services at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He has had a lot of international exposure, worked under many well-known chefs, and has good knowledge of different international cuisines. He 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. He has authored two books with OUP, Food Production Operations and Quantity Food Production Operations and Indian Cuisine.