{"product_id":"theory-of-cookery","title":"Theory Of Cookery","description":"\u003cp\u003eTheory Of Cookery Explains The Techniques And Technologies Involved In Cooking Food. It Explores Cooking As A Chemical Process That Involves The Blending Of Various Ingredients In The Right Proportions To Produce A Finished Product, Namely A Dish That Is Ready To Eat.\u003c\/p\u003e\u003cp\u003eIt Explores The Various Cuisines, The Different Flavours And Tastes Of Food From Different Parts Of The World. It Goes Into The Buying And Handling Of Raw Materials And Their Use In Preparing Different Foodstuffs.\u003c\/p\u003e\u003cp\u003eTheory Of Cookery Defines Different Types And Levels Of Cuisine, From The Simple To The Haute Cuisine. It Discusses Various Cooking Methods Like Baking, Boiling, Broiling, Roasting, Frying And Grilling. It Also Looks At Some Modern Cooking Methods Like Infrared And Microwave Cooking.\u003c\/p\u003e\u003cp\u003eThis Book Also Explores Other Useful Topics For Students Of Culinary Studies And Hotel Management. This Includes Topics That Come Under Kitchen And Production Management Like The Management And Maintenance Of Equipments And Kitchen And Related Facilities.\u003c\/p\u003e\u003cp\u003eTheory Of Cookery Also Discusses The History Of Cooking And The Aims And Objectives Of Cooking. It Also Goes Into The Creative Aspects Of Cooking That Makes It An Art As Well As A Science. It Explores The Creativity And Skills That Help Great Cooks Leave Their Imprint On Their Specially Disease. It Discusses The Spices And Seasonings That Add Taste And Flavor To The Foods.\u003c\/p\u003e\u003cp\u003eThis Book Is Aimed At Students Who Are Studying Culinary Science. It Can Also Help Anyone Interested In Food Preparation And In Understand The Various Processes Used To Produce The Tasty Dishes That Diners Enjoy.\u003c\/p\u003e\u003cp\u003eTheory Of Cookery Was Published In 2008 By Frank Brothers Company (Pub) Pvt. Ltd. It Is Available In Paperback.\u003c\/p\u003e \u003cp\u003eKey Features:\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDesigned According To The Syllabus Defined By The National Council For Hotel Management And Other Catering Technology Institutes In India.\u003c\/li\u003e \u003cli\u003eTraces The History Of Cookery And Explores Various C\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MACMILLAN","offers":[{"title":"Default Title","offer_id":45872450011334,"sku":"DADAX8184095031","price":6.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/9389\/1014\/files\/81LtmMv_vML.jpg?v=1779512386","url":"https:\/\/ergodemedia.com\/products\/theory-of-cookery","provider":"Ergodemedia","version":"1.0","type":"link"}