Beschreibung
The book contains history of chicken and its various breeds. It includes cuts of chicken,methods of dressing and cooking various sumptuous chicken delicacies with complete set of innovating and practical recipes for hospitality students pursuing Culinary arts as a career.The book includes a list of various spices, herbs and condiments used in preparing chicken recipes. It also contains a brief description of production management for chicken dishes.
Autorenporträt
Armed with 26 years of practical experience in the glamorous hospitality industry including 13 years of teaching, presently working as Assistant professor and founder faculty member in the Dept. of Tourism, Hospitality and Hotel Management, Punjabi University, Patiala (India).
