FOOD PRODUCTION OPERATIONS 3E
Chef Parvinder S. Bali's 'Food Production Operations, 3e' stands as an essential compendium for those on the path to culinary excellence as well as for students purposing to enter the realm of hotel management. This exhaustive tome embarks on an enlightening journey through the intricate tapestry of professional cooking, encompassing a myriad of pivotal subjects. It meticulously navigates the core principles of kitchen dynamics and contemporary culinary apparatus, furnishing aspiring chefs with a robust groundwork to thrive within the gastronomic sphere. In its pages, patrons will encounter profound revelations on menu design, fundamental knife skills, and vital elements of hygiene and safety in food handling. The narrative further explores modern paradigms like the art of pairing wines with delectable dishes, alongside specialized segments dedicated to game and poultry. With its pragmatic ethos and current insights, 'Food Production Operations, 3e' emerges as an essential manual for both emerging chefs and dedicated learners aiming to hone their expertise in the intricate craft of food production.
- Author: Chef Parvinder S. Bali
- Publisher: OUP India; 3rd edition (27 January 2021)
- Genre: Cooking & Culinary Arts
- ISBN: 978-0190124793
- Pages: 656 pages