Going into their sixth edition, Thangam Philip’s Modern Cookery Volumes I and II are one of India’s most prestigious and encyclopaedic books on cookery and have proved to be an invaluable reference and guide to both students of catering and to professionals in the food and catering industry in India. This book is an expanded version that contains recipes from all over the world—products of years of meticulous research and rigorous field-testing.

Volume II presents methods and over 1200 recipes for advanced Western cuisine, international foods, baking and confectionary, snacks and preserves. A unique section features recipes from places as far as South East Asia and East Europe and as near as Chettinad and Sri Lanka. This revised edition has a new chapter on Modern International Cuisine from Italy, France, Mexico, the Mediterranean and Thailand.

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