by
Brown, Judith E.
Call Number
613.2 BRO
Publication Date
2008 2007
Format:
Books
Relevance:
0.1195
by
Nestle, Marion.
Call Number
363.192 NES
Publication Date
2002
Format:
Books
Publisher description Click here for a description of this book.
Table of contents Click here for a table of contents.
Table of contents Click here for a table of contents.
Relevance:
0.1195
by
Whitney, Eleanor Noss.
Call Number
613.2 WHI
Publication Date
2008
Format:
Books
Relevance:
0.1132
by
Pieroni, Andrea.
Call Number
615.321 EAT
Publication Date
2005
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0510/2005009084.html
Relevance:
0.1132
by
Ashley, Stephen.
Call Number
642.40687 ASH
Publication Date
1998
Format:
Books
Relevance:
0.0968
by
Gairola, Saurabh.
Call Number
641.5 GAI
Publication Date
2010
Summary
`Culinary Innovation seems to be unpractised, if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The `out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escomer and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. In this book you will get insight to the four mega trends in culinary domain namely Sous Vide, Healing foods including Ayurveda, Umami and Molecular Gastronomy. There is a bouquet of recipes at the end to help you understand and use these trends in your kitchen. --
Format:
Books
Relevance:
0.0741
by
Shils, Maurice E. (Maurice Edward), 1914-
Call Number
613.2 MOD
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0513/2005014447.html
Relevance:
0.0618
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