Davinder kumar (61 resultados)

Condición: New. pp. 135.

Condición: New. pp. 135.

Condición: New. pp. 135.

Condición: New. pp. 188 Illus. (Mostly Col.).

N.A. Condición: New. 135pp.

Condición: New. pp. 188 Index 1st Edition.

Condición: New. pp. 188.

Condición: New.

Condición: New. pp. 321 1st Published.

Hardcover. Condición: New. All the recipes in this book have been written in a manner that makes easy to follow. Each recipe has been tried out personally to ensure that it is accurate and perfect. To make preparation simple/easy, the ingredients in this book have been listed in the order in which they are to be used. All weights are net not gross. If the recipe says 100 gms chicken it implies that weights of the ingredients after clearing and deboning. Similarly any vegetable that is required should be weighted after clearing, washing and cutting. Each recipes yield one portion and is sufficient to be served as a main course or single dish besides accompaniments, i.e. salad, chutney. Full portion can be easily shared by more persons depending upon the menu. Each preparation has its own distinguishing taste, not only because of the different texture of the meat but also because of the varying fragrances of different combinations of spices in the marination. The quantities are mentioned in gross, tablespoon, teaspoon, and cups. I have allowed our imagination free reign at times nevertheless the final product came out to be delicious and sometimes beyond expectations.…

N.A. Condición: New. 194pp.

N.A. Condición: New. 200pp.

Condición: New. pp. 199 Illus. (Mostly Col.).

No Binding. Condición: New. Estado de la sobrecubierta: New. 1st Edition. Contents: Forward. Introduction. 1. A word about recipes. 2. Salad success. 3. Glossary. 4. Introduction of oils and vinegar. 5. Weight and measurements. 6. Salad techniques. 7. Basic kitchen tools. 8. Cuttings of vegetable. Index. A connoisseur in the fine art of cooking to the gourmet's delight Davinder Kumar has been in this profession for more than three decades. A graduate from Delhi University he started his career in 1972 with the Oberoi Group of Hotels. After completing a three year diploma course in Kitchen Management, he was sponsored by the Oberoi Group to go to the Lychee Technique de Hotelier in Paris, where he worked with select chefs and specialized in French Cuisine. He has traveled extensively across the globe in a bid to master the intricacies of different cuisines. Over the years he has been accorded with many awards for his excellence in culinary art and contribution to the industry. (jacket). …

N.A. Condición: New. 320pp.

Condición: New. pp. 199 1st Edition.

Condición: New. pp. 199.

Condición: New. pp. 304.

Condición: New. pp. 304.

Condición: New. pp. 304.

Hardcover. Condición: New. ISBN:9788170356769.

Condición: New. pp. 80.

Hardcover. Condición: As New. Contents Foreword Preface 1 Common laboratory informations 2 Proximate composition 3 Physico-chemical properties 4 Minerals vitamins and enzymes 5 Food additives and preservatives 6 Biochemical methods 7 Microbiological quality 8 Molecular techniques in meat industry 9 Sensory evaluation of meat products 10 Testing of packaging films Appendix References References IndexMeat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods Realizing this Government of India launched the National Meat and Poultry Processing Board NMPPB in New Delhi on February 19 2009 to address the issues related to the production of clean and hygienic meat and meat products To implement Meat Food Products Order 1973 under the aegis of Food Safety and Standards Act 2006; it is very important to scrutinize the quality and food safety aspects of meat products in the value chain from farm to fork To achieve this analytical techniques with standard procedures are required for food safety and quality assurance of the meat products In view of this information were compiled and located at one place in form of this book entitled ?Practical Handbook on Meat Science and Technology 442 pp.…

Hardcover. Condición: New. They say your joys multiply when you share them. Curries do equate to joy and comfort in many ways; through their rich flavours, nostalgic aromas, and the warmth they bring to meals shared with family and friends. The complex blend of spices in a curry awakens the senses, creating a comforting and deeply satisfying experience. Each region's unique take on curry tells a story of tradition, culture, and love, making every bite a journey through history and heritage. Beyond taste, curries symbolise togetherness. Whether it's a slow-cooked Rogan Josh on a winter night or served as a part of Wazwan, a fiery Chettinad curry served at a family gathering, or a light curry during sweltering summers, curries have a way of soothing the soul. Their ability to bring people to the table, spark conversations, with each one sharing their own version of a curry and create lasting memories is what makes them more than just food - they are a celebration of life's simple joys. Curries do lead to bonding and forging relationships in a myriad of ways. This book had to be written! This comprehensive recipe book compiling traditional recipes from every Indian state that would grace the libraries of every culinary institute, or even Indian restaurants world over, would be a priceless resource for young chefs eager to explore and recreate authentic Indian cuisine. Since many of these recipes are near extinction, this book aims to make them accessible while incorporating modern kitchen gadgets to simplify the cooking process without compromising on flavour. …

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Condición: New. In English.

Hardback. Condición: New.