Theory of Bakery is designed for students of Diploma and Food Craft courses in Hotel Management. Catering to the syllabus of National Council for Hotel Management and Catering Technology completely, the book elaborates on the concept of bakery, equipment used for baking and some of the popularIndian sweets. The book begins with giving an introduction to bakery and pastry making along with the role of ingredients in preparing them. From bread fabrication, to sugar confections to the various methods used for pre-preparation of breads and pastries such as Sifting, Autolysis, Piping, Whipping etc., thebook has been planned to provide a detailed understanding to all the processes of Bakery. Various cold and hot desserts such as fruit based, deep fried, frozen, Jellies and more have been discussed at length. Common faults while preparing cake, cookies, sauce have been discussed for the benefit ofstudents and young professionals.

He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.

This book is Nabin's 6th publication. In 2007, his 1st book came in the local market "Food & Beverage Service" that was a training manual for Food & Beverage students who wanted to pursue their career in Nepal & abroad. In 2008, he published his 2nd book "Food Production-Theory & Recipes" which was a complete theory of commercial cookery and about 300 national and international recipes. In 2008, his 3rd book "The Essence of Hotel Management - Grade 12" was published that was focused on the higher secondary students. In 2009, his 4th book "The Essence of Hotel Management - Grade 11" was published that was again focused on higher secondary students. He had also worked on a project "Kitchen Hygiene in Star Hotels in Nepal". In 2019, his 5th book "The Essence of Bakery & Pastry-Patisserie" was published in USA that included essential theoretical and recipes that are very helpful for patisserie students and also the pastry chefs and bakers as a reference book. This book is divided into 2 sections: Theory and Recipes. Theory section of this book explains about the essential equipment, tools, food commodities, baking and it's purposes, variety of pastes, batters, doughs, creams and it's products and many more. Beside the theory portion, this book is packaged with various recipes that include cookies, muffins, cupcakes, pies, tarts, cakes/squares, glazes, sweet sauces, cream based products, dietary recipes, platted desserts, buffet desserts, warm and cold desserts and many more. Each recipe in this book is produced and tested individually by an author. This book is well garnished with essential recipe's images when necessary. This book is published with an intention to support incapable and disability children who are living under poverty. The royalty (100% from author's portion) from selling this book will be donated towards the health and support for those children around the world. Your support by buying this book will greatly help to those children through out the world.

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.