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Basic Food Preparation: A Complete Manual
 
Usha Raina, Sushma Kashyap, Vinita Narula, Saila Thomas, Suvira, Sheila Vir, Shakuntala Chopra
Price : ₹ 450.00
ISBN : 978-81-250-4035-4
Language : English
Pages : 524
Binding : Paperback
Book Size : 140 x 216 mm
Year : 2010
Series :
Territorial Rights : WORLD
Imprint : No Image
 
 
About the Book

This comprehensive book contains over six hundred standardised recipes. Organised in logical, easy-to-follow steps, with the ingredients for each listed in the order of use, every recipe has been tried and tested for successful results. Information is also given on the scientific principles involved in food preparation, the use of substitutes, variations and garnishes. Useful tips to remember are also appended to every group of recipes.

The nutritive value per serving is provided in a consolidated table in terms of energy, proteins, vitamins and minerals. A full section has been devoted to information on weights and measures, food selection, cookery items, methods of cooking and spice mixes. Food preservation also forms an important part of the book. Since home science graduates are also expected to advise and administer nutrition programmes for disadvantaged families, there is an emphasis on low-cost weaning food and snacks in this book.

In keeping with an increasing interest in food from various parts of the world, three new chapters—on herbs, exotic fruits and vegetables, menus and food safety—have been added to the fourth edition of Basic Food Preparation: A Complete Manual. To provide readers with a comprehensive idea, this new edition has attractive line illustrations of the herbs, fruits and vegetables discussing their usage.

As a result of the concerted efforts of the Faculty of Food and Nutrition, Lady Irwin College, New Delhi, this volume has been brought out for students who need to master the science of nutrition and the art of cooking. It will be useful not only for school and college students, but for anyone keen to learn how to cook for better health.

Table of Contents

About the book by S. Anandalakshmy
Foreword to the First Edition by C. Gopalan
Perface to the Fourth Edition
Preface to the Third Edition 
Preface to the Second Edition
Preface to the First Edition by Usha Raina
Acknowledgements
 
Working in a Food Laboratory/Kitchen 
Recipe Evaluation
Weights and Measures  
Food Selection
Culinary Terms
Kitchen Aids 
Cooking Methods  
Common Indian Names of Some Foodstuffs
Indian Masala Mixes
Beverages
Breakfast Cereals
Eggs
Soups and Sauces
Cereals
Pulses
Meats
Vegetables and Paneer
Salads
Raitas
Salad
Raitas
Desserts
Snacks
Sandwiches
Leavening Agents
Cakes
Biscuits and Cookies
Pastries
Low Cost Nutritious Foods
Rechauffé
Preserves
Menus
Herbs, Exotics Fruits and Vegetables
Food Safety

Appendix I Summary of RDA for Indians (1989)  
Appendix II Nutritive Content of Recipes per Serving
Index

Contributors (Author(s), Editor(s), Translator(s), Illustrator(s) etc.)

This book has been written by professors of the department of nutrition and home science, Lady Irwin College, Delhi University.
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