Making Of A Chef
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Making Of A Chef

17
SKU: 9788123915906

Original price was: ₹210.00.Current price is: ₹157.50.

“Making of a Chef” by B.K. Chakravarti is a comprehensive guide to culinary arts and science. This revised edition includes updated information, new chapters on Thai Cookery and Diet Cookery, and follows National Council of Hotel Management syllabus. Perfect for catering students and aspiring chefs seeking practical knowledge and career opportunities in the hospitality industry. ISBN: 9788123915906

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Description

  • ISBN-13: 9788123915906
  • Publisher: Cbs Publishers & Distributors Pvt. Ltd.
  • Publisher Imprint: Cbs Publishers & Distributors Pvt. Ltd.
  • Edition: 2
  • ISBN-10: 812391590X
  • Publisher Date: 2008
  • Binding: Paperback
  • Language: English

Additional information

Weight 0.5 kg

17 reviews for Making Of A Chef

  1. Rishi Kant –

    Excellent for learning the basics of cooking. Clear explanations and practical advice make it a valuable resource for beginners.

  2. Shaan Sundar R –

    I appreciate the depth of knowledge, but it lacks the passion I expect from a culinary book. A bit too technical.

  3. Ahammed Omar Fathahi –

    As a catering student, this book has been incredibly helpful. The chapters on Thai and Diet cookery were a great addition! Easy to understand.

  4. Meenakshi R –

    The updated edition is a significant improvement. The new chapters are excellent, but the older sections need more work.

  5. Abhishek Kumar –

    I found the book informative, but a bit overwhelming. Too much information at once, I felt lost in between.

  6. Aditya Rambalak Varma –

    A solid, well-structured guide. It aligns perfectly with the NCHM syllabus. A great resource to learn.

  7. Gaurang Gupta –

    I am happy with the purchase. A decent book for the price. It serves its purpose. A decent book overall.

  8. Aryan Bansal –

    Comprehensive, but a bit dry. It covers a lot of ground, but I wish there were more engaging stories or visual aids.

  9. Tanzin Rigson –

    Some of the recipes are hard to follow, but overall a good book. I wish the formatting was better for the kindle version.

  10. Hemant Kumar –

    Excellent book. I like the addition of Thai cookery. I am very satisfied and would recommend this.

  11. Aayush Sharma –

    I loved the practical advice and the detailed explanations. I would recommend this book to all aspiring chefs.

  12. Priyanshu Jatolia –

    A good starting point for aspiring chefs, but feels a bit dated in some areas. Recipes are solid and fundamentals are well explained. Overall, a decent resource.

  13. Rohan Naik –

    Really enjoying this book, lots of clear information and easy to understand. A great resource to learn.

  14. Suyash Pratap Rana –

    Good for building a strong foundation, but not inspiring. It gets the job done. Good for practical learning.

  15. Animesh Kumar Sahu –

    A must-have for any culinary student! This edition includes updated info and new cookery methods. A great resource to learn.

  16. Sumeet Gulia –

    This book is a bit heavy on theory and less on actual cooking, but still helpful for my course. Too focused on theory.

  17. Vinit Yadav –

    Great resource, but could use better organization. Chapters felt disjointed at times. Overall, a good read.

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