Author: Eminent Contributors
: Usha Raina / Sushma Kashyap / Vinita Narula et al
Publisher: Orient Longman
Year: 2002
Language: English
Pages: 498
ISBN/UPC (if available): 978-81-250-2300-5+++++++++++++++++++++++++++++++++
Description
The third edition of this comprehensive book contains almost 600 standardized recipes. Organized 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 given on the scientific principles involved in food preparation, the use of substitutes, variations and garnished. Useful tips to remember are also appended to every class of recipes.
The nutritive value per serving is provided in a consolidated table in terms of energy, proteins, vitamins and minerals. This book will serve as a ready reckoner and simplify planning and evaluation of meals in the laboratory and the kitchen.
A full section has been devoted to information on weights and measures, food selection, cookery terms, 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 foods and snacks in this book.
As a result of the concerted efforts of the Faculty of the Foods and Nutrition Department, Lady Irwin College, New Delhi, this book has been brought out for students who need to master the science of nutrition and the art of cooking. It is expected to be useful not only for school and college students, but for anyone keen to learn cooking for better health.
Contents
About the book By S Anandalakshmy
Foreword to the First Edition by C Gopalan
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
Desserts
Snacks
Sandwiches
Leavening Agents
Cakes
Biscuits and Cookies
Pastries
Low Cost Nutritious Foods
Rechauffe
Preserves
Appendix I Summary of RDA for Indians (1989)
Appendix II Nutritive Content of Recipes per Serving
Index