This book is including basic recipes of the Continental kitchen, Bakery and Indian kitchen. It features over hundred 4-5 course, well planned menus of Indian and International cuisine, along with detailed recipes of each menu item. Diligent efforts have been put in this book to simplify the great art of cooking. After all, the best way to a person's heart, is definitely through the stomach!

BASIC RECIPES Basic Recipes 1 : Stocks Basic Recipes 2 : Mother Sauces Basic Recipes 3 : Pastries Basic Recipes 4 : Breads Basic Recipes 5 : Cookies Basic Recipes 6: Icings Basic Recipes 7:Indian Gravies INDIAN MENUS ASIAN MENUS

A first class post graduate in Business Administration - Human Resources, he completed his three years' diploma in Hotel Management and Catering in 1986. He has a rich and inimitable blend of hotel industry and academic experience across levels - 12 years as a Chef in five star hotels of India and abroad and 17 years as a senior academician in renowned, accredited hotel management institutions. Besides being active in research, consultancy, recruiting and writing for magazines, websites and journals of national and international importance, he conducts customized training for the staff of the various hospitality organizations and catering institutes. It is his life's mission to train people so that they become successful professionals of this wonderful service industry.