International Cuisine and Food Production Management by Parvinder S. BaliInternational Cuisine and Food Production Management by Parvinder S. Bali

International Cuisine and Food Production Management

byParvinder S. Bali

Paperback | June 14, 2012

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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 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 discussesproduction management and research and 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.
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 ...
Title:International Cuisine and Food Production ManagementFormat:PaperbackDimensions:600 pagesPublished:June 14, 2012Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198073895

ISBN - 13:9780198073895

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Table of Contents

Part 1 - Western Cuisine - Cold Section1. Larder and Cold Kitchen2. Charcuterie and Pates3. Appetizers and Garnishes4. Sandwiches5. Use of Herbs and Wines in CookingPart 2 - International Cuisines6. Western Cuisine7. European Cuisine8. Western Plated Food9. Concept of Health Food10. Oriental CuisinePart 3 - Advance Confectionary11. Cakes and Pastries12. Chocolate13. Desserts14. Ice Creams and Frozen Desserts15. Sauces and Coulis16. Cookies and BiscuitsPart 4 - Food Production Management17. Production Management18. Research and Product Development