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About the Books
THE INDIAN CUISINE By DUBEY, KRISHNA GOPAL :: Variety is the spice of life, and knowing to prepare the different cuisines of the states, enhances the taste buds. This book contains many mouthwatering Indian dishes, their detailed recipes and their predominant role in Indian culture. The simple language and guidelines provide excellent introduction to theory and practices of the regional cooking procedures in Indian states. Read more… 2010 / 312pp. / 17.8 × 23.5 cm / 978-81-203-4170-8 / Rs.275 TEXTBOOK OF BAKERY AND CONFECTIONERY By ASHOKKUMAR, YOGAMBAL :: Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. Read more…
2012 / 244pp. / 17.8 × 23.5 cm / 978-81-203-4603-1 / Rs.250.00 |
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