About the Book :
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.
Table of Contents :
Advanced Cookery
Hors d’oeuvres
Potages
Oeufs
Poisson
Entrées and Relevés
Volailles
Fondues
Gibier
Légumes et Pâtés Alimentaires
Entremets
Savouries (Bonnes Bouches)
Recipes From Far and Near
France
Germany
Spain
Italy
Russia
Netherlands
Scandinavia
Portugal
United States of America
Greece
Turkey
China
Japan
Burma
Sri Lanka
Indonesia
India
Chettinad
Thailand
Romania
Nepal
Modern International Cuisine
Baking And Confectionery
Small Cakes
Icing and Fillings
Large Cakes
Fruit Cakes
American Coffee Cakes
Pastries
Candy
Bread Making
Sandwiches and Light Savouries
Pickles, Preserves, Chutneys And Beverages
Sauces
Miscellaneous
Appendix
Glossary of Some European Terms in the Book
Index
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