Principles of international cuisine
TY BSc-HS Sem IV :
Reference Books
Professional Garde Manger: A Guide to the art of BuffetLarousse, David Paul
Professional charcuterie – John Kinsella and David T, Harvey
Industrial Chocolate Manufacture and Use - Beckett, S.T.
Complete Book Of Desserts – Aurora Publishing
A. MartelOn Cooking: A Textbook of Culinary Fundamentals - Sarah R. Labensky , Priscilla
The Professional Chef – (The Culinary Institute of America) – Published by Wiley & Sons Inc.
Menu Engineering: A Practical Guide to Menu Analysis - Michael L. Kasavana, Donald I. Smith
Kitchen Organization and Administration - Charles S. Pitcher
Sensory Evaluation of Food: Principles and Practices - Harry T. Lawless , Hildegarde Hermann
Practical Computing a Guide for Hotel and Catering students – Jill Smith –Publisher – Heinemann Professional Publishing Ltd.
Food and Beverage Management – Bernard Davis, Andrew Lockwood and Sally Stone.
