INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT
Written by Parvinder S Bali, this substantial textbook is aimed squarely at final-year hotel management students working towards a degree or diploma. It's a thorough, well-structured volume that covers an impressive spread of culinary territory, supported throughout by photographs, figures, and tables that bring the content to life. The book is organised into four distinct sections, each with a clear purpose. The opening part focuses on Western cold kitchen work, taking in larder preparation, charcuterie, pâtés, appetisers, garnishes, sandwiches, and the use of herbs and wine in cooking. The second section fans out across global cuisines, with dedicated coverage of Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai cooking, alongside chapters on Western plated food and health-conscious eating. It's a genuinely broad sweep. Things get more technical in the third section, which tackles advanced confectionery. Cakes, pastries, chocolates, desserts, sauces, coulis, and biscuits all get their due. The final part shifts gear entirely, moving into production management and the principles behind new product development and culinary research. For students, it offers a reliable academic grounding across both international food production and bakery. Practising chefs will also find it a useful reference, particularly given the range of recipes woven throughout. Solid, practical, and wide-ranging.
- Author: Parvinder S Bali
- Publisher: Oxford University Press
- Genre: Industry-Specific Business
- ISBN: 978-0198601999
- Pages: 600 pages