Thangam E. Philip (b. 1921) was Principal Emeritus of the Institute of Management, Catering and Applied Nutrition, Bombay and acknowledged as Indian Hospitality industry’s most eminent doyenne and teacher par excellence. She was recognized as one of the 38 distinguished women of the world and, in 1975, was awarded the FAO’s Ceres Medal, for her outstanding work in nutrition. In 1976, she was honoured with the Padmashree in tribute to her service to the development of hotel and catering education.

Food Fundamentals
Definition of “Food Technology”
Aims and Objectives of Cooking Food
Cooking Materials
Texture
Methods of Cooking Foods
Soups
Fish
Meat
Poultry
Vegetables and Salads
Pulse
Cheese
Spices used in Western and Indian Cookery
Beverages
Reheating of Food—Rechauffe Cooking
Basic Principles of Cooking for Invalids
Principles of Food Storage
Preservation of Food
Planning of Meals
Low-Calorie Diets
The Still-Room and Pantry
Western Culinary Terms
Indian Culinary Terms
Hindi Equivalents of Some Well Known English Food Names
Work Methods in Food Preparation
Evaluating A Recipe
Suggested Menus
Weight and Volume Equivalents

Names of Ingredients in Several Indian Languages

Cereals
Pulses and Legumes
Leafy Vegetables
Roots and Tubers
Other Vegetables
Nuts and Oilseeds
Fruits and Fruit Products
Fish and other Sea Foods
Other Flesh Foods
Milk and Milk Products
Fats and Edible Oils
Miscellaneous Foods
Condiments and Spices

Indian Cookery

Curry Powders
Cereals
Dals
Vegetables
Eggs
Fish
Meat
Indian Sweets
Snacks
Handi, Tandoori and Tawa Recipes

Western Cookery: Basic and Intermediate

Soups
Eggs
Fish
Meat
Vegetables
Cold Sweets
Hot Sweets
Vegetarian Dishes
Sauces

Index