Masci : The
Man Behind the Legend/Odette Mascarenhas. New Delhi, Priya
Distributors, 2008, 184 p., photographs,
Masci : The
Man Behind the Legend/Odette Mascarenhas. New Delhi, Priya
Distributors, 2008, 184 p., photographs,
Contents: Introduction. Acknowledgements. Masci-- the man behind the legend -- an Eulogy. The beginnings ....to an end: 1. The story of Miguel Arcanjo Mascarenhas. 2. Would you rather scratch in the dirt or soar in the sky? 3. Science teaches us, that for every action there is an equal and opposite reaction. 4. Life is short, there is no way to file for an extension. 5. The man at the Helm. The Skill of the carpenter, lies not only in his tools: 1. Are we devotional or intellectual by temperament? 2. Most of us really don't know where our time goes. 3. You can't buy love and respect with constant activity. 4. How to catch lightning in a sauce bottle? 5. The hand that stirs the ingredients gets the rights product. 6. Total quality management starts at the top. We reap what we sow: 1. That personal touch. 2. The Creme a la Creme. 3. The Brand Ambassador. The fair of the fare - 50 recipes that delighted people the world over: I. Soups: 1. Potage Masci. 2. Potage minestrone alla lita. 3. Carrot vichysoisse. 4. Consomme celestine. 5. Sopa de catolina. II. Entrees: 6. Terrine de foie gras. 7. Maultaschen (German Preparation). 8. Chicken liver pate. 9. Pate en croute. 10. Meat loaf. III. Breakfast: 11. Sausage egg and onion pie. 12. Crepes au champignon. 13. Chocolate and raisin pancakes. IV. Salads: 14. Summer salad. 15. Shrimp and mushroom salad. 16. Salade Riz au Mangue. V. The main course: 17. Antipasto. 18. Filet de pomfret meuniere. 19. Pomfret Tandoori. 20. Mutton Tandoori. 21. Filet de pomfret caprice. 22. Lobster thermidor. 23. Prawn Patio. 24. Madras curry kabob. 25. Madras egg curry. 26. Methi Murg. 27. Poulet a la ratatouille. 28. Poulet roti a I'Americano. 29. Roast stuffed turkey with cranberry sauce. 30. Spiced honey roast duck. VI. The Goan affair: 31. Prawn curry Goa style. 32. Tisreo sukhe (Shellfish without gravy). 33. Pomfret recheade. 34. Chicken cafreal. 35. Pomfret Caldin. 36. Pork Balchao. 37. Pork Vindaloo. VII. Vegetarian fare: 38. Aubergine farcis a la Franciscan. 39. Mellanzane alla Parigiana. 40. Coriander flavoured Mushroom curry. 41. Stuffed vegetable marrow a I'Indienne. VIII. Snippets: 42. Pommes frites au belle pepper. 43. Pommes souffle. IX. Desserts: 44. Gateau Praline. 45. Plum pudding with brandy sauce. 46. Bibinca. 47. Fio de ovas. 48. Lemon Chiffon pie. 49. Apple pie a la mode. 50. Macedoine de fruit chantilly. 51. Baked alaska.
"The biography of Miguel Arcanjo Mascarenhas, is a rags to success story. A Goan kitchen boy, whose job entailed plucking 200 chickens a day, to becoming a world celebrated chef, who catered to viceroys in the pre independence era, to royalty ..the late Shah of Iran and King Faud Ibn of Saudi Arabia.
What contributed to his performance?
Was it only the technical know how that helped him achieve his goal? Was it his SIF (Self Image Factor) or his FOS? These are various factors of success that represent the individual manner of thinking.
This book delves into the past of a celebrated chef during pre and post independence years.
A look at 'MASCI -- the man behind the legend'."