CHICKEN a versatile food for hospitality industry delicious recipes

ISBN-13: 9786202051583 / Angielski / Miękka / 2017 / 480 str.

Parminder Singh Dhillon

Opis

The book contains history of chicken and its various breeds. It includes cuts of chicken,methods of dressing and cooking various sumptuous chicken delicacies with complete set of innovating and practical recipes for hospitality students pursuing Culinary arts as a career.The book includes a list of various spices, herbs and condiments used in preparing chicken recipes. It also contains a brief description of production management for chicken dishes.

O autorze

Dhillon, Parminder SinghArmed with 25 years of practical experience in glamorous hospitality industry including 12 years in teaching, presently working as Assistant Professor and founder faculty member in the Dept. of Tourism, Hospitality & Hotel Management, Punjabi University, Patiala (India)