Cooking Books

Theory of Cookery PB

Theory Of Cookery is a book for professionals, students and connoisseurs who want to learn about the history and the art and science of cooking.

Summary Of The Book

Culinary classes teach the students how to cook various dishes. But most do not teach the science behind cookery and its history. Theory Of Cookery has been written to teach the readers about the techniques of cooking, the art of cooking wonderful dishes, and the history of the culinary art.

The book begins with an introductory section on the subject. It defines cooking as a chemical process where different ingredients are mixed together to produce a composite taste. This involves the use of heat, the science of decision making, and the use of technical knowledge. It also involves creativity in cooking and presenting the dishes. So cookery is also an art.

The author then goes into culinary history of French and International cooking. He also looks into traditional Indian cooking and the regional dishes. She then defines the aims and objectives of cooking. This involves planning from the pre-production stage to the planning of the texture, flavor, and the seasonings to be used to create a wonderful end product.

The book then examines cooking methods like baking, microwave cooking, frying, broiling, grilling, roasting and boiling. It then discusses basic preparations like soups, salads and sauces. It also goes into different categories of food production like vegetable cookery, meat and fish cookery, cooking pulses and cereals, sandwich making, and egg cookery. The book next covers bakery and pastry items, and principles of menu planning. It discusses kitchen management in hotels which includes aspects like staffing, meal production, transportation, and kitchen planning and maintenance. It also focuses on topics like equipment, maintenance and safety measures.

Theory Of Cookery is tailored for the syllabus of the National Council for Hotel Management and various other similar institutes. The chapters are arranged in a logical sequence, and the author also provides a section on vegetable carving. The book contains a glossary of cooking terms at the end.,There is also a section of questions based on past question papers on the subject.

About The Author

Krishna Arora is an experienced teacher.Krishna Arora has taught at various hotel management institutes across India. Now settled in Australia, she edits the cookery section in a leading publication. She runs a hotline for cookery tips. and teaches Asian cooking to Australians at a Community Service Center. She was recently honored with an Order of Australia Medal for her services to the Indian community in Australia.

Everyone Can Cook

Everyone Can Cook is an ideal guide to cooking easy and delicious food. This book is authored by Vikas Khanna, one of the most prolific and renowned Indian chefs.

Summary Of The Book

Everyone Can Cook is based on the simple philosophy of touching lives through food. This book boasts of easy-to-cook recipes using a lot of canned ingredients from all over the world and in a way never used before. The book follows a step-by-step approach to cooking anything under the sun, from appetizing and mouth-watering starters to healthy sandwiches and refreshing beverages. Everyone Can Cook is an ideal guide not only for people who wish to quickly cook up a sumptuous meal, but also for beginners who wish to experiment in the kitchen.

About The Author

Vikas Khanna was born in Amritsar and graduated from the Welcome Group Graduate School of Hotel Administration. He learned cooking from his grandmother and started his own catering business. He has traveled extensively and studied at Cornell University, New York University, the Culinary Institute of America, and at the Cordon Bleu in Paris. He has authored books like Modern Indian Cooking, Flavors First, My Great India Cookbook and Khanna Sutra: Food Lessons in Love. He also made an attempt to explore the spirituality of food through his documentary 'Holy Kitchens'.

He was honored with the Michelin Star award for his restaurant Junoon. He has appeared on several cooking shows on television like Gordon Ramsay's Hell's Kitchen, Kitchen Nightmares and as host and judge of Master Chef India.

Cakes, Desserts and More

Baking often brings to mind comfort food: delicious homemade cakes, decadent brownies, cookies and puddings.

Summary Of The Book

In this wonderful book, Achu Kurian, who has over thirty years experience in baking, brings to you a comprehensive collection of recipes for delicious cakes and desserts — and much more. Comprising a wide range of recipes to satisfy the sweet tooth — from citrus cake and coffee gâteau to coffee soufflé and yoghurt cream pudding — Achu Kurian has also included tips to make a perfect cake, icing and glazing recipes, and a lowdown on often-used baking ingredients.

To make that party perfect, she has also included recipes for a variety of savoury snacks (ribbon sandwiches, mushroom cases), thirst quenchers (ginger pop, lemon cooler) and sweet snacks (cherry biscuits, salted caramel bars)… Cakes, Desserts and Moreis the must-have companion in any kitchen — whether you are a pro or a newbie.

About the Author

From a young age, Achu Kurian was fascinated with Syrian Christian cooking. Over time, she experimented with Indian and Continental recipes, and in due course created her own dishes. Very quickly she made a name for herself and her wonderful desserts in Chennai. This book is a culmination of her more than thirty years of expertise in baking.

Sinfully Yours

Except this would extend to chocolate, and cakes, and ice-cream, and cookies. Just anything sweet, and sinful. Sinfully Yours is a collection of Shipra’s favourite desserts.

Summary Of The Book

Writer Sarah Ockler once said, I’ve never met a problem a proper cupcake couldn’t fix, and it’s something that Shipra Khanna truly believes.

It includes classics that her mother and grandmother taught her; sweets that she came up with when experimenting in college; desserts that she thought of to keep both her kids happy; the mousse with which she got the first apron in MasterChef, and the mascarpone that she won the competition with. An exhaustive collection of the most delicious, delectable sweet dishes, this book is a must-have for any dessert lovers and which of us is not one!

About the Author

Chef, TV host, author and food consultant, Shipra Khanna is instinctive with her cooking; she believes in playing with ingredients as a musician does with notes. Winner of MasterChef Season 2, Shipra sees cooking as having two dimensions: fusion and authentic. She has been honoured by many nations and, as a culinary ambassador, has interacted with chefs from all over the world, learning and sharing her recipes. She believes that food, culture, lifestyles and people are all synonymous and it is only through experience that can one truly learn to evolve as a chef.

The Doctor's Kitchen : Supercharge Your Health With 100 Delicious Everyday Recipes

'I'm just a straight-talking NHS doctor lending my unbiased opinion on healthy eating and showing everybody how to get phenomenal ingredients on their plates everyday.'

Summary Of The Book

Dr Rupy Aujla's first cookbook, The Doctor's Kitchen, is the go-to book to help you kick unhealthy faddy diets for good. In the book, Rupy, explains the principles of healthy living in a fun and relatable way with over 100 vibrant, tasty recipes steeped in medical science which are easy and inexpensive to make.

The impact of lifestyle on illness has never been higher on the national agenda and Rupy believes that what we choose to put on our plates is the most important health intervention we can make. The Doctor's Kitchen stands out from the crowd by using medical knowledge to create the recipes.

Rupy advocates Plates over Pills every time and he is living proof that what you eat can shift medical outcomes as he overhauled his own heart condition by addressing his diet and creating his own delicious food that he now shares in this book. Infused with flavours from around the world, this tasty selection of everyday meals makes healthy eating an absolute pleasure.

About the Author

Dr Rupy Aujla is a practising GP in London. Trained at Imperial College London, his aim is to be the leading voice in how nutrition can heal and improve health. He is one of twenty global 'I Quit Sugar' experts, regular Doctor on BBC Asian Network's Noreen Khan show with half a million listeners, Men's Health Recipe Creator and Doctor, TEDxNHS Speaker, Huffington Post, Shortlist, Stylist, Metro contributor as well as leading nutrition websites including Nutritionfacts.org. Dr Rupy is developing The Doctors Kitchen social presence on You Tube, Instagram and Twitter.

The Dhabas of Amirtsar

The Dhabas of Amritsar is an extraordinary one-of-kind cookbook which introduces you to the amazing culinary experience that Amritsar has to offer.

Summary Of The Book

Amritsar has drastically changed in the last few years, with the renovation of the Golden Temple, an international airport and several five star hotels, the city has so much to offer. The dhabas and restaurants are trying hard to deal with the massive influx of tourists, who come to taste and savor its exquisite dishes. The dhabas have retained their untouched glory which is so authentic, rustic and complete with a rugged charm.

This book not only provides detailed information on the famous and celebrated dhabas, but also features recipes of mouthwatering and delicious preparations provided by the owners themselves. They reveal their secrets of cooking kept under wrap for such a long time. The recipes are explained in a simple and step-by-step format. In addition, the book also provides information on where to get the the famous warrian, papad, murabba, aam-papad and even the best tea in the vibrant city of Amritsar. The book is an essential read for those planning a trip to Amritsar anytime soon.

About the Author

Yashbir Shram is an Indian author, columnist, and food critic. He has also authored The Food Trail of Punjab

100 Favourite Hand Picked Recipes

In 100 Favourite Hand Picked Recipes, celebrity chef Sanjeev Kapoor conjures up delectable and mouth-watering treats which delight his readers.

Summary Of The Book

100 Favourite Hand Picked Recipes comprises of the some of the best recipes from Sanjeev Kapoor’s collection of recipes from India and around the world. This eclectic collection of recipes will be treasured by food lovers everywhere, besides catering to every mood, season and occasion. Sanjeev Kapoor has included the recipes for a variety of mocktails, soups, salads, main course and desserts. From Black Grape Sherbet and Coffee Ambrosia to Yakitori Chicken, Bhare Baghare Tamatar and Strawberry Panna Cotta, this book offers some of the rarest and most delicious recipes to the readers.

About the Author

Sanjeev Kapoor is an Indian chef and entrepreneur. He is best known as the host of the show Khana Khazana, the longest running show on food in Asia. A graduate of Institute of Hotel Management (IHM) Pusa, Catering Technology & Applied Nutrition, Kapoor rose to the role of Executive Chef at the Centaur Hotel in Mumbai after working with many hotel chains. He is on the culinary advisory board of many well-known hotels and Singapore Airlines named him a member of their International Culinary Panel. He is also the author of many cookbooks and is the face of Indian cuisine. In addition, he was a celebrity chef on MasterChef India Season 5 Kitchen Ke Superstar on Star Plus.

Cooking With Love: Vegetarian Recipes From My Mother\'s Kitchen

This book contains a collection of vegetarian recipes from the family kitchen of one of India’s most popular chefs.

Summary Of The Book

Recipe books help add variety and additional skills to a cook’s repertoire. Cookbooks have always been popular, either as a guide for the novice cooks, or for enhancing the culinary skills of experienced cooks.

This book, Cooking With Love: Vegetarian Recipes From My Mother's Kitchen, from one of India’s most famous chefs, is not a collection of five-star hotel recipes. Instead, it is a collection of the authors favorite vegetarian recipes, dishes that he enjoyed at home, dishes that were cooked by his mother and mother-in-law.

These are various traditional recipes that have been cooked and served in Indian homes for years. Traditional Indian cooking has always maintained a balance of all the nutrients needed for a healthy and wholesome meal, keeping in mind the special requirements of the region they have been designed for.

These are tasty and delicious Indian vegetarian dishes, ranging from the very spicy to the no spices at all yet tasty varieties. The book contains recipes for dishes like Aloo Palak, Aam da Achaar, Undhiyo, and Gajar ki Kanji. The book is presented in an easy-to-understand style, as it takes into account all kinds of readers such as those who have no cooking experience at all, those that are experienced, and expert cooks.

About The Authors

Sanjeev Kapoor is one of India’s foremost chefs.Other books by him include Cakes And Bakes, Street Foods, Simple Home Baking, Snacks & Starters, and Microwave Cooking Made Easy. His cookbooks are extremely popular.

Sanjeev Kapoor was born in 1967 in Haryana. He is a famous TV personality, hosting the longest running cookery show in India, which has been running on Zee TV since 1993. He studied at the Institute of Hotel Management in Pusa, earning a diploma in hotel management. He has also started an exclusive cookery channel, and has authored numerous cookery books.

Best of Chinese Cooking

There is more to Chinese cookery than woks and stir-fries. And when it catches the attention of a Master Chef, wonderful things start happening to mundane ingredients like rice, noodles and vegetables. The subtle combinations of aromatic flavourings and spices find pride of place in the 'Best of Chinese Cooking' by Sanjeev Kapoor.

Summary Of The Book

As the popular Chinese proverb says 'A good meal is eaten first with the eyes, then with the nose and finally with the mouth', special attention has been paid to the presentation of each dish apart from the taste.

The wide-ranging collection of soups, starters, chicken, lamb, rice, noodles and vegetables emphasise healthy cooking techniques and attractive presentation. As sauces are the basis of most recipes, there is a separate section devoted to these recipes; not to forget the special edition of chinese desserts with a difference.

About The Author

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. Chef Extraordinaire, TV show host, author of nine best-selling cookbooks, restaurant consultant and winner of several culinary awards, he recently started amongst the most famous chefs of the world on Richard Quest’s show on CNN. Driven by a dream of making Indian cuisine the number one cuisine in the world, his passion drives everything he explores on national and international platforms. He hosts Khana Khazana, the longest running and highly rated cookery show on Zee TV that is being aired non-stop since 1993. The show has been awarded he Best Cookery Show by the Indian Television Academy (ITA) a record five times in a row since it’s inception.

His first book Khazana of Indian Recipes published by Popular Prakashan has sold more than a million copies and is in now in it’s 12th reprint. His other books Khazana of Healthy Tasty Recipes, Khana Khazana: Celebration of Indian Cookery, Low Calorie Vegetarian Cookbook, Any Time Temptations, Best of Chinese Cooking, Simply Indian, Microwave Cooking Made Easy, and Konkan Cookbook have received rave reviews. His recently released CD ROM titled Ode to Indian Food has created ripples in the market.

Cakes and Bakes

Cakes and Bakes is a recipe book written by Sanjeev Kapoor. It is a book that teaches the reader to enhance their baking skills with the India’s leading master chef as their guide

Summary of the Book

Sanjeev Kapoor adorns the baker’s cap in this book to de-mystify the art of baking. The recipes provided in this book are mentioned with stepwise instructions that make it easier for the reader. This book teaches how to bake various cakes such as Sacher Torte and Black Forest Gateau. The chef teaches how to prepare delicious desserts such as baked Alaska and Tiramisu. Other mouth-watering recipes covered here mushroom quiche, spring onion tarts, baked lemon cheesecake, mississippi mud pie. One can also learn to bake crunchy cookies such as jammie bodgers, chocolate chip cookies, nankhatais, and walnut coffee biscuits. Moreover, one can learn to bake scrumptious teatime treats such as cheese balls along with various rolls and breads through this book. The master chef has provided numerous informative tips and techniques, thereby giving an insight into the art of baking.

About The Author

Sanjeev Kapoor is one of the most celebrated chefs and entrepreneurs of India. Some of his famous cookbooks include Chicken Recipes, Vegetarian Breakfast, Street Foods, Snack and Starters, and Salads. He was born in Haryana and grew up in Delhi, India. He got his diploma in hotel management from the Institute of Hotel Management (IHM) Pusa. Today, he is a chef extraordinaire, an author of numerous best-selling cookbooks, a TV show host, and a restaurant consultant. He has several culinary awards to his credit.