THEORY OF COOKERY
Arora’s 'Theory of Cookery' is a pivotal tome for both budding culinary artists and passionate gourmets. This all-encompassing manuscript plunges into the complex realms of gastronomy, portraying it as a dual pursuit—both a meticulous science and a vibrant art. The work astutely analyzes an array of culinary tactics, traversing from age-old traditions to contemporary innovations, while revealing priceless perspectives on diverse global cuisines. Readers will immerse themselves in the foundational chemical reactions essential for food crafting, alongside the imaginative elements that transform cooking into a refined artistry. Additionally, the volume addresses pragmatic matters of kitchen stewardship, rendering it a crucial asset for individuals studying culinary science and hospitality management. With its extensive investigation into the evolution of cooking, methodologies, and the scientific interplay of flavor harmonies, 'Theory of Cookery' equips both neophyte chefs and experienced practitioners with a holistic education in the culinary domain.
- Author: Arora
- Publisher: Macmillan Publishers India (1 January 2008)
- Genre: Cooking & Culinary Arts
- ISBN: 978-8184095036