Wednesday, October 15, 2014

SAVOURY

SAVOURY DISHES

The following are the popular savoury dishes:

Savouries on Toast

Welsh Rabbit
Rarebit, Welsh rarebit, or Welsh rabbit is traditionally
a sauce made from a mixture of cheese and butter,
poured over toasted bread which has been buttered.
In current popular use, cheese on toast is simply
slices of cheese placed on toasted bread and melted
by heat from above in a grill or salamander.

Buck Rabbit
A Welsh rarebit garnished with a poached egg.

Moelle on Toast
Chilled marrow is sliced and poached gently in a little
white stock. Drained well and dressed on hot
buttered toast. Seasoned and coated with beurre
noisette, sprinkled with chopped parsley.

Haddock on toast
Poached haddock and flake mixed with cream
sauce. Spreaded on toast and decorated to serve.

Anchovies on toast
Breads are toast and anchovy’s fillets are laid side
by side. Finished with the heated oil from the
anchovies. Decorated with sieved hard boiled yolk of
egg and chopped parsley.

Sardines on toast
Sardines are split and backbone is removed. From
head to tail is laid on the toast. Finished with the oil
from the sardines.

Roes on toast
Roes are shallow fried and dressed on toast.
Sprinkled with lemon juice, coated with beurre
noisette and served.



Canapés

Generally canapés are small, decorative pieces of bread
(toasted or untoasted) that are topped with a savory garnish such asanchovy, cheese or some type of spread.

Canapé Baron Garnished with slices of fried mushrooms, grilled bacon and poached bone marrow.
Canapé Ritchie Creamed Haddock, garnished with slices of hard boiled eggs.
Canapé Quo Vadis Grilled roes garnished with small mushroom heads
Canapé Nina Half small grilled tomato, garnished with mushroom head and a pickled walnut
Canapé Charlemagne Garnish with shrimps bound with a curry sauce
Angels on horseback Shucked oysters wrapped in bacon, though sometimes scallops are used in place of the
oysters. This is then baked in the oven and quite
often served on toast.
Devils on horseback
Contains a pitted prune (dates are sometimes
used) stuffed with mango chutney and wrapped in
bacon. This is then baked in the oven and quite
often served on toast, with watercress. Hot pepper
sauce is often added.


Croutes

These are shaped pieces of bread approximately ¼ inch thick
shallow fried.
Croute Derby Spread with ham puree and garnished with a
pickled walnut.
Croute Windsor
Spread with ham puree and garnished with small
grilled mushrroms
Croute Diane Partly cooked chicken livers (fried) wrapped in
streaky bacon and grilled on a skewer
Scotch wookcock
Scrambled egg garnished with a trellis of anchovy
and studded with capers

Tartlettes (Round) or Barquettes (Oval)

These are normally made from unsweetened shortcrust
pastry.
Charles V Soft roes mixed with butter, covered with cheese
soufflé mixture and baked in the oven.
Favorite Filled with cheese soufflé mixture and slices of
truffle. Garnished with slices of crayfish tails or
prawns.
Haddock Filled with diced haddock bound with a curry
sauce, sprinkled with breadcrumbs and cooked au
gratin.

Bouchées

These are small puff pastry cases. A small edition of a vol-auvent.
They have various fillings: shrimp, lobster, prawn and haddock.
Indiene Filled with curried shrimps and chutney
Omelettes Two / three egg omelettes with various flavours
such as mushroom, spinach, sardine, anchovy,
haddock, cheeses etc.

Flan
These are made from unsweetened shortcrust pastry.
Quiche Lorraine
Flan made from unsweetened shortcrust pastry
and filled with rashers of streaky bacon and slices
of cheese. Covered with a savoury egg custard
mixture and baked in the oven.

Soufflés
These are made in soufflé dishes. Various flavours such as
mushroom, spinach, sardine, anchovy, haddock, cheeses etc. are
used.

Tuesday, October 14, 2014

HOTEL MANAGEMENT BOOKS (S-Z)


LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NOAUTHORTITLE
351Valeric Ferguson Ed.Sensational Starters
352The Kitchen CollectionSensational Summer Food
353Anu ShetrpalServeshrest Chiken Pakvan
354Murdick, Robert G.Service Operations Management
355Satya NarayanShakahari : Quick & Easy Veg. Cooking
356The Kitchen CollectionSimple & Speedy Microwave Cooking
357Valeric Ferguson Ed.Simple Salads
358Valeric Ferguson Ed.Simple salads and Dips
359The Kitchen CollectionSimply Salads
360Nita MehtaSnacks
361Tarla DalalSnacks & Mocktails
362The Kitchen CollectionSnacks & Suppers
363The Kitchen CollectionSoups & Starters
364Schwimmer, SigmundSource Book of Food Enzymology
365Nita MehtaSouth Indian : Favourites
366Valeric Ferguson Ed.Spectacular Soups
367Dave BroomSpirits & Cocktails
368Stuart WaltonSpirits & Liqueurs
369Manisha KananiStep by step 50 classic curries
370Rosemary WadeyStep-by-Step Picnics
371Carol BowenStep-by-Step The Cooking
372Janet Illsley Ed.Step-by-Step Vegetarian Cook Book
373Stephen BinderStrategic Corporate Facilities Management
374Valeric Ferguson Ed.Stunning Garnishes
375Michael ColleerSuccess in Principles of Catering
376John MurraySucess in Principles of Catering
377Lynn Van Der WagenSupervision and Leadership in Tourism
378Nita Mehta'sTaste of Gujarat
379Madhur JaffreyTaste of India
380Madhur JaffreyTaste of India
381Nita MehtaTaste of Punjab
382Winto ,AndrewlTechniques of Food Analysis
383E.B. BennionTechnology of Cake Making
384The Kitchen CollectionTempting cakes & Bakes
385N.C. GoyalText Book of Hotel Maintenance
386Judith FergusonThe All American Cook Book
387Nita MehtaThe Art of Baking
388George EllisThe Australian Bar Attendants
389Russell SteabbenThe Bartender’s Guide to Cocktails
390Madge RosenbergThe Best Bread Machine Cook Book Ever
391Collister, LindaThe Bread Book
392Sand Ingramh MedlicThe Business of Hotel
393Maria CostantinoThe Cocktail : Handbook
394CadburyThe Complete Cadbury's Cook Book
395B. VerhoefThe Complete Encyclopedia of Beer
396KonemanThe Complete Food Guide
397Alan TitchmarshThe Complete Gardener
398Robert T GordenThe Complete Restaurant Management
399Karan Davis CutlerThe Complete Vegetable & Herb Gardner
400LarousseThe Concise Larousse Gastronomique
401Robert J CortineThe Concise Lorousse Gastronomique
402Alex, MaceormickThe Dried Flower Arranger
403Paul CullenThe Food & beverage Manager
404Geoff TanseyThe Food System : A Guide
405Rhodri ThomasThe Hospitality Industry Tourism in Europe
406Master ChefThe Indian Menu Planner
407J.O. wahnThe lore of Spices
408J.O.SwahnThe Lore of Spices: Their History
409Andrew MaclauchlanThe making of a Pastry
410Rhodri ThomasThe Management Of Small Tourism
411Schneider, MadelinThe Professional Housekeeper
412Helen ArthurThe Single Malt Whisky Companion
413Kinton, Ronald and CThe Theory of Catering
414Mitchell BeazleyThe World Atlas of Wine
415Ronald KintonTheory of Catering
416Krishna AroraTheory of Cookery
417Nirmal KumarTourism & Economic Development
418V.K. GuptaTourism In India
419A.K. SinghTourism Management & Marketing
420Kim Inglis Ed.Tropical Herbs & Spices of India & Sri Lanka
421Good HousekeepingUltimate book of Fresh & Dried Flower arrangements
422Janice MurfittUltimate Cake Decorator
423HamlynUltimate Cocktail Book
424Rosemary Wilkinson Ed.Ultimate Desserts Cook book
425Watton , StuartUltimate Encyclopedia Wine & Beer
426JulianoUncook Book : New Vegetable
427Valeric Ferguson Ed.Vegetarian Classics
428Valeric Ferguson Ed.Vegetarian Italian Cookbook
429Myru ShackleyVisitor Management
430Graham BrownWaiters Hand book
431Grahm BrownWaiter's Handbook
432Steven LabenskyWebster's New World Dictionary of Culinary Arts
433June Payne-PalacioWest & Woods Introduction to Food Service
434Tennaut, CarolWhat’s Cooking Fish & Sea food
435Dave BruomWhisky
436Zoeeklein, BruceWine Analysis & Production
437Stuart WaltonWine Guide
438Brain GloverWorld Encyclopedia of Beer
439Ingram, ChristineWorld Encyclopedia of Bread
440Juliet HarbuttWorld Encyclopedia of Cheese
441Christine IngramWorld Encyclopedia of Vegetables
442Stuart WaltonWorld Encyclopedia of Wine

HOTEL MANAGEMENT BOOKS (J-S)

LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NOAUTHORTITLE
241The Kitchen CollectionJust Desserts
242Withde, ElizabethKitchen Book
243LangenscheidtsLangenscheidts Eurodictionary German
244LarousseLarousse Gastronomique
245Christopher FoulkesLarousse Pocket Encyclopedia of Wine
246The Kitchen CollectionLight & Easy Pasta
247Segrave FoulkesLorousse Encyclopedia of Wine
248Valeric Ferguson Ed.Low Calorie Cookbook
249Nita Mehta'sLow Calorie Recipes
250Haveen ChoudharyLow calorie Recipes
251Valeric Ferguson Ed.Low Fat Cooking
252Valeric Ferguson Ed.Low Fat Dream Desserts
253Valeric Ferguson Ed.Low Fat Pasta
254Auguste EscoffierMa Cuisine
255B.K. ChaturvediMaking of a Chef
256Dr. Jagmohan NegiManaging Hotels & Restaurants
257Peter JonesManagement of Food Service Operations
258C.P. YadavManagement of Hotel & Catering Industry
259Stephen F. WittManagement of International Tourism
260Catherine F SullivanManagement of Medical Food Service
261Michael L. KasavanaManaging Front Office Operation
262Negi, JagmohanManaging Hotels and Restaurants
263Philip KotlerMarketing for Hospitality & Tourism
264The Kitchen CollectionMarvelous Mid - Weak Meals
265The Kitchen CollectionMeals from the Mediterranean
266Valeric Ferguson Ed.Meat Classics
267Wong ,Dominic W.S.Mechanism & Theory in Food Chem.
268Jaksa KivelaMenu Planning
269Jaksa KivelaMenu Planning: For the Hospitality Industry
270Nita MehtaMicrowave : Non veg Cookery
271Nita MehtaMicrowave: Vegetarian Cookery
272Winton, Andrew LMilk and milk products
273Reese DubinMiracle Food Cures From the Bible
274Nita Mehta'sMocktails & Snacks
275L.J. HannemanModern Cake Decoration
276Thangam E. PhilipModern Cookery
277Nita Mehta'sMore Paneer
278Nita MehtaMughlai : Vegetarian Khana
279Valeric Ferguson Ed.Mushroom Cookbook
280Pathak V.N.Mushroom Prod. & Processing
281Harveen ChaudharyNavratri
282Oz Clarke'sNew Essential Wine Book
283Tom StevensonNew Sotheby`s Wine Encyclopedia
284Sally ann BerkNew York Bartender's Guide
285The Kitchen CollectionNo Fuss Dinner Parties
286The Kitchen CollectionNo Meat Cookbook
287Joy DaviesNoodles & Pasta
288Valeric Ferguson Ed.Novelty Cakes
289Valeric Ferguson Ed.One Pot Meals
290Nick JohnsOperational Techniques for the Hospitality Industry
291Loeseoke, Harry W.V.Outlines of Food Technology
292Nita Mehta'sPaneer : All the Way
293Nita Mehta'sPaneer aur Alu
294Valeric Ferguson Ed.Party Food
295Nita MehtaParty Food
296Julia DellaPasta
297Jeni WrightPasta Bible
298Alexandria, VirgeniaPasta Light
299Valeric Ferguson Ed.Pastry Classics
300Stuart WaltonPerfect Barbecue Book
301The Kitchen CollectionPerfect Party Food
302The Kitchen CollectionPerfect Puddings & Desserts
303Valeric Ferguson Ed.Perfect Sauces
304Garil DuffPickles Relishes
305Gail DuffPickles, Relishes & Chutneys
306LaroussePocket Enclclopedia of Wine
307Mansfield, SallyPotato
308Victor CeseraniPractical Cookery
309Janice MurfittPractical Encyclopedia of Cake & Cake Decoration
310J. Inder Singh KalraPrashad : Cooking with Indian Master
311Anuradha SinhaPressure Cooking
312Boulton, Roger BPrinciples & Practice of Wine Making
313Paul R. DittmerPrinciples of Food Beverage & Labor Cost Controls
314Paul R. DittmerPrinciples of Food Beverage and Lab
315Alan PannettPrinciples of Hospitality Law
316Baker, Sue and BradleyPrinciples of Hotel Front Office Operation
317Sue BakerPrinciples of Hotel Front Office Operations
318Institute Of AmericaProfessional Chef [HOTEL MANAGEMENT]
319Brian VergheseProfessional Food & Beverage [HOTEL MANAGEMENT]
320Manoj MadhukarProfessional Housekeeping
321Robert J. MartinProfessional Management of House Keeping Operations
322Shaline Singh EdProfiles of Indian Tourism
323Michael FlynnPublic House & Beverage Management
324Nita MehtaPunjabi : Non Vegetarian Khana
325Mitchell BeazleyQ2 Clarke`s New Essential Wine
326Andrew LockwoodQuality Management in Hospitality
327Ronald F. CichyQuality Sanitation Management
328Valeric Ferguson Ed.Quick & Easy Chinese
329Valeric Ferguson Ed.Quick & Easy Curries
330The Kitchen CollectionQuick & Easy main Meals
331Valeric Ferguson Ed.Quick & Easy Pizzas
332Gill, ShirleyQuick & Easy Pizzas
333Jayandra KumarQuick & Easy Rajasthani
334Valeric Ferguson Ed.Quick & Easy Wok Cookbook
335The Kitchen CollectionQuick & Tasty Pasta
336The Kitchen CollectionQuick Cooking
337Nita MehtaQuick Meals
338Vina KhandelwalRelish Food : The Vegetarian Way
339Mahmood A. KhanRestaurant Franchising
340Robert Christie MillRestaurant Management
341Jeff B KatzRestaurant Planning Design & Construction
342Purobi BabbarRotis & Naans of India
343Shapton, A DavidSafe Processing of Foods
344David A Shapton Ed.Safe Processing of Foods
345Nita MehtaSarvshrest Shakahari Vyanjan
346Collister, LindaSauce Book
347Schwartz, OdedSauces & Salads
348Maria CostantinoSavoy Cocktail Book
349Faridi, Hamed EdScience of cookie & cracker, Processing Tech.

HOTEL MANAGEMENT BOOKS (G-J)

LIST OF BOOKS FOR HOTEL MANAGEMENT
S.NOAUTHORTITLE
181Good HousekeepingGood Housekeeping : Cookery Book
182The Kitchen CollectionGreat Barbecue
183Christine FraneGreat Big Barbecue Cook Book
184Hilaire WaldenGreat Big Cookies Book
185Valeric Ferguson Ed.Great Chicken Dishes
186Valeric Ferguson Ed.Great Egg Cookbook
187Valeric Ferguson Ed.Great Fish Cookbook
188The Kitchen CollectionGreat Food for Kids
189Valeric Ferguson Ed.Great Garlic Recipes
190Detty Crocker'sGreat Main Dishes without Meat
191Valeric Ferguson Ed.Great Noodle Dishes
192Valeric Ferguson Ed.Great Rice Dishes
193Nita MehtaGreen Vegetables
194Blank F.C. ed.Handbook of Foods & Nutrition
195Anuradha SinhaHealthy & Delicious Food For Children
196The Kitchen CollectionHeavenly Chocolate Recipes
197Valeric Ferguson Ed.High Fiber Cookbook
198K.C. BhanjaHistory of Darjeeling & the Sikkim Himalaya
199Gray, William S.Hospitality Accounting
200Ursula JohnesHospitality & Catering A Closer Look
201Carl RiegelHospitality & Tourism Careers: Blue print Success
202Anna Graf WilliamsHospitality ,Cases in Marketing & Operations
203William S.GrayHospitality Accounting
204Anna Graf WilliamsHospitality Cases in Marketing & Operations
205Manoj MadhukarHospitality industries in next Millennium
206Neil WearneHospitality Marketing
207Derek TaylorHospitality Sales & Promotion
208Malcolm FoleyHospitality, Tourism & Leisure Management
209Valeric Ferguson Ed.Hot & Spicy
210B.K. ChakravarthHotel & Catering Edu. In India
211Rajender Singh Ed.Hotel & Hospitality Management
212Tara ChandHotel & Restaurant Management
213Tara ChandHotel and Restaurant Management
214Ravi AggarwalHotel Front Office : Systems & Procedures
215Bardi, James A.Hotel Front Office Management
216Sudhir AndrewsHotel Front Office Training Manual
217Sudhir AndrewsHotel Housekeeping: Training Manual
218Pragati MohantyHotel Industry & Tourism in India
219U.K. SinghHotel Management
220Denney G. Rutherford Ed.Hotel Management & Operations
221Joan C. BransenHotel, Hostel & Hospital Housekeeping
222Hugh Johnson'sHow to enjoy your Wine
223Hugh JohnsonsHugh Johnsons's Pocket WineBook
224Jagmohan NegiHuman Resource Development & Management in the Hotel
225R.K. MalhotraHuman Resource Issues in Hotel Industry
226Joanna FarrowIce Cream & Iced Desserts
227Jane SutheringIce Cream Sorbets & Other Cool Delights
228Valeric Ferguson Ed.Ice Creams & Sorbets
229Ken JonesIcebreakers
230Conrad Lashley Ed.In Search of Hospitality
231Pran SethIndia : A Traveller's Companion
232Loukie WerleIngredient
233Philip BurnardInterpersonal Skills Training
234John R. WalkerIntroduction to Hospitality
235Pran Nath SethIntroduction to Travel & Tourism
236Marian BennionIntroductory Foods
237Flo Bayley iII Contes AnnaItalian Kitchen : Gli Antipasti
238Nita Mehta'sItalian: Vegetarian Cookery
239Valeric Ferguson Ed.Jams, Jellies & Preserves
240Mehta, NeetaJhatpat Khana

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