8 easy cooking course books aspiring chefs should read

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Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets. The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items.

From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young professionals.

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The cuisine of India is as ancient as it is varied, and in this attractive, oversized volume, food expert A.K. Achaya captures the full range and history of the Indian diet, from prehistoric times to the modern era. An informative volume that boasts over 150 black-and-white illustrations
(including line drawings, photographs, and maps) and fifty-five color photographs on twenty plates, Indian Food draws on archaeology, anthropology, literature, philology, and botany to cook up a smorgasbord of fascinating facts about this exotic fare.

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Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?

Masala Lab by Krish Ashok is a science nerd’s exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

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A simple philosophy inspired by the idea of touching lives through food, everyone can cook is chef vikas Khanna’s ode to those visionaries who took the first step towards preserving the goodness of nature in a can so that it can reach kitchens and tables across the world, even during emergencies, and nurture appetites and souls. In this book, vikas Khanna puts together easy-to-cook recipes using a variety of canned ingredients in ways never seen before. From mouth-watering starters, comforting soups, delicious meat preparations, poultry and seafood delicacies, vegetables delights, healthy sandwiches, unusual grains, pastas and breads, decadent desserts, to refreshing beverages on a hectic or leisurely day, everyone can cook is an ideal guide not only for those who wish to quickly put together a sumptuous meal, but also for beginners who wish to experiment bravely in the kitchen. So discover for yourself that you too can cook…And very well!

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