Author And Publisher: Theory 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.It 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.Theory 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.This 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.Theory 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.This
