Cookery for the hospitality industry /
Graham Dodgshun and Michel Peters
- Fifth Edition.
- India : Cambridge University Press, c2008.
- ix, 638 pages : illustrations ; 25 cm.
Includes index.
1. Introduction -- 2. Catering hygiene and HACCP principles -- 3. Occupational health and safety -- 4. Kitchen organisation -- 5. Menu planning -- 6. Nutrition -- 7. Cost control in the commercial kitchen -- 8. Methods of cookery -- 9. Food preparation and mise en place -- 10. Appetisers and salads -- 11. Canapes and sandwiches -- 12. Sauces -- 13. Soups -- 14. Eggs -- 15. Rice, pasta, gnocchi and noodles -- 16. Seafood -- 17. Poultry -- 18. Meat -- 19. Vegetables and fruit -- 20. Buffet and cold larder -- 21. Pastries, cakes and yeast goods -- 22. Hot and cold desserts -- 23. Cheese -- 24. Food preservation -- 25. Indian recipes.