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350.00 ₹/Person Simply Cooking Dehradun


Simply Cooking

Published date: June 26, 2015
Modified date: June 26, 2015
  • Location: Rajpur Road, Dehradun, Uttarakhand, India



:allrounder cook


Simply Cooking has been provided at rock bottom price of Rs 350/- inclusive of delivery charges.  It has been written by a brilliant scholar with 29 years of international industry and academic experience. While quality has not been compromised, costs are kept low by marketing it directly to esteemed colleges such as yours. We are sorry but we would be unable to provide any free specimen copy and request you to send us Rs 350/- for you to review the book. We will refund your money if you choose to return it within a week of receiving it. BOOK DESCRIPTION Students pursuing a career in hotel management in India are facing an acute shortage of a good book on food production. “Simply Cooking” simplifies cookery theory and puts all its principles required by them together under one cover, in a simple language. The book starts from the very basics and covers just about everything mentioned in the syllabus of major hotel management courses. With the help of this book, teachers will get more time to teach and students more time to learn rather than search and deliberate from the countless scattered resources and yet not be satisfied with their findings as most of what is available on the subject today has not been written specifically for. A lot of the subject matter on food production that is available today goes in unnecessary details, is very scattered and unreliable (written by authors who have never even stepped in a hotel kitchen).  Hotel management students possessing this book will not need to make their own notes throughout their course, which takes up majority of their free time. Each chapter has been written in such a way that it not only covers the topic entirely, but will also give the teachers and students enough inputs to become experts with the help of just a little research in the pointed out direction (should they plan to specialize in the subject). It is foreseen to be indispensable in the libraries of all catering institutions and in possession of each of their student for its accurateness, compactness, reliability and affordability. The first book with the 14 chapters will cater to the 1st and 2nd year syllabus. The author plans to write another book in the next 2 months covering the remaining 3rd and 4th year syllabus too. Thereafter, a third book on food production practical (containing menus and recipes) that should be performed during the course will be written, followed by several others.

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