Five Star Cuisine/B.K. Chakravarti. New Delhi, A.P.H. Pub., 2006, x,
198 p., ISBN 81-7648-918-2.
Five Star Cuisine/B.K. Chakravarti. New Delhi, A.P.H. Pub., 2006, x,
198 p., ISBN 81-7648-918-2.
Contents: Preface. Acknowledgements. 1. Reprints of menus of some selected eateries. 2. Introduction about the spices and condiments. 3. Preparation of stocks, sauces, marinades, stuffings and gravies. 4. Continental course - items and preparations. 5. Chinese course - items and preparations. 6. Indian course - items and preparations. 7. Thai course - items and preparations. Appendices: 1. Standard weights and measures. 2. Kitchen organisation. 3. Glossary of culinary terms. 4. Daily allowances of nutrients for Indians. 5. Nutritive value per 100 grams of some cooked foods. 6. Index of dishes.
"This book is conceived a few years back and for its publication long discussions were held with numerous chefs, specialists and many other experts of gastronomy. It is not just another cooking book. Efforts were made to first collect and select the popular menus from some different eateries small and big located in different countries. The contents were arranged in different chapters methodically for better reading and methodical arrangements.
An introductory chapter consists of collection of interesting menus and presentation. For the convenience of users of the book, a special chapter on spices and condiments has been included.
There is also a chapter on stocks, sauces, marinades, stuffing and gravies has been placed for the better understanding of the recipies and its uses in making the dishes.
The continued Chinese, Indian and Thai menus are categorised in four chapters, course wise, namely Continental courses, Chinese courses, Indian courses and popular Thai courses to project the ideas of eating styles.
In addition there are useful information regarding various international measures used in cookery and major culinary terms available in the appendix of this book.
This book is also a valuable guide and reference for those running and operating food joints and restaurants - which is a growing business. Referring the contents and information in the book the new entrepreneurs who are thinking to open new food service establishments, will benefit to a great extent. In fact no such book with a combination of menus from East and West is available in the market for consultation by the Gatronomers." (jacket)