The Flavor Bible; Karen Page and Andrew Dornenburg, Little, Brown & Company, Rs.2132.
“ The Flavor Bible by Karen Page and Andrew Dornenburg gives a chef a list of choices that can be used to combine different food items and flavours, which helps experimentation and opens up various possibilities for innovation.”
- KAYOMARZ BHARUCHA, Executive Chef, The Leela Goa
Professional Cooking; Wayne Gisslen, John Wiley & Sons, Rs.5999.
“My favourite book is Professional Cooking by Wayne Gisslen. It has elaborate explanations and immense data on culinary art and science, providing simple step-by-step instructions. The book has earned a place in the lives of many chefs through its clear and effective approach.”
- BHUVANESH KALBURGI, Executive Chef, Ramada Powai Hotel and Convention Centre
