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.

Thangam E. Philip passed away in Kottayam in January 2009, but her work will continue to be an inspiration to others.

Advanced Cookery

Hors d’oeuvres
Potages
Oeufs
Poisson
Entrées and Relevés
Volailles
Fondues
Gibier
Légumes et Pâtés Alimentaires
Entremets
Savouries (Bonnes Bouches)

Recipes From Far and Near

France
Germany
Spain
Italy
Russia
Netherlands
Scandinavia
Portugal
United States of America
Greece
Turkey
China
Japan
Burma
Sri Lanka
Indonesia
India
Chettinad
Thailand
Romania
Nepal

Modern International Cuisine

Baking And Confectionery

Small Cakes
Icing and Fillings
Large Cakes
Fruit Cakes
American Coffee Cakes
Pastries
Candy

Bread Making

Sandwiches and Light Savouries
Pickles, Preserves, Chutneys And Beverages
Sauces
Miscellaneous

Appendix

Glossary of Some European Terms in the Book