Going into their sixth edition, Thangam Philip’s Modern Cookery Volumes I and II are one of India’s most prestigious and encyclopaedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world—products of years of meticulous research and rigorous field-testing.
Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionary, snacks and preserves. A unique section features recipes from places as far as South East Asia and East Europe and as near as Chettinad and Sri Lanka. This revised edition has a new chapter on Modern International Cuisine from Italy, France, Mexico, the Mediterranean and Thailand.
Entrées and Relevés
Légumes et Pâtés Alimentaires
Savouries (Bonnes Bouches)
Recipes From Far and Near
United States of America
Modern International Cuisine
Baking And Confectionery
Icing and Fillings
American Coffee Cakes
Sandwiches and Light Savouries
Pickles, Preserves, Chutneys And Beverages
Glossary of Some European Terms in the Book
Thangam E. Philip (b. 1921) was Principal Emeritus of the Institute of Management, Catering and Applied Nutrition, Bombay and acknowledged as Indian Hospitality industry’s most eminent doyenne and teacher par excellence. She was recognized as one of the 38 distinguished women of the world and, in 1975, was awarded the FAO’s Ceres Medal, for her outstanding work in nutrition. In 1976, she was honoured with the Padmashree in tribute to her service to the development of hotel and catering education.
Thangam E. Philip passed away in Kottayam in January 2009, but her work will continue to be an inspiration to others.