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Theory of Cookery by Krishna Arora: How to Master the Science and Art of Food Preparation


Theory of Cookery by Krishna Arora: A Comprehensive Guide to Culinary Arts




If you are passionate about cooking and want to learn more about the science, art, and history of food preparation, you might be interested in reading Theory of Cookery by Krishna Arora. This book is a comprehensive guide to culinary arts that covers various aspects of cookery, such as ingredients, methods, cuisines, nutrition, hygiene, safety, and presentation. It is written by a renowned chef and educator who has over four decades of experience in teaching and practicing cookery. In this article, we will give you an overview of what this book is about and why it is useful for aspiring chefs and food enthusiasts.




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The author: Who is Krishna Arora and what are her credentials and achievements in the field of cookery?




Krishna Arora is a well-known name in the Indian culinary scene. She has been teaching cookery since 1974 at various institutes, such as Lady Irwin College, Institute of Hotel Management, Catering Technology and Applied Nutrition, National Council for Hotel Management and Catering Technology, and Frankfinn Institute of Air Hostess Training. She has also authored several books on cookery, such as Theory of Bakery and Patisserie, Food Production Operations, Food Science and Nutrition, and Food Safety and Quality Management. She has received many awards and honors for her contribution to the field of cookery, such as Best Teacher Award by National Council for Hotel Management and Catering Technology, Lifetime Achievement Award by Indian Culinary Forum, Best Author Award by Federation of Hotel and Restaurant Associations of India, and Bharat Gaurav Award by India International Friendship Society.


The contents: What are the main topics and chapters covered in the book and how are they organized?




Theory of Cookery by Krishna Arora is divided into 15 chapters that cover a wide range of topics related to cookery. The chapters are as follows:



  • Introduction to Cookery: This chapter introduces the concept and scope of cookery, its history and evolution, its classification and terminology, its objectives and principles, its tools and equipment, its measurements and conversions, its recipes and menus, its standards and quality control.



  • Food Commodities: This chapter discusses the various types of food commodities used in cookery, such as cereals, pulses, nuts, oilseeds, fats and oils, sugars and sweeteners, fruits and vegetables, herbs and spices, eggs, milk and dairy products, meat, poultry, fish and seafood.



  • Methods of Cooking: This chapter explains the different methods of cooking food commodities, such as boiling, simmering, poaching, steaming, stewing, braising, roasting, baking, grilling, broiling, frying, sauteing, stir-frying, deep-frying, microwaving, pressure cooking.



  • Stocks, Soups and Sauces: This chapter describes the preparation and uses of stocks, soups and sauces in cookery, such as white stock, brown stock, vegetable stock, fish stock, clear soups, thick soups, cream soups, puree soups, consommes, bisques, chowders, mother sauces, derivative sauces, cold sauces, emulsified sauces.



  • Salads and Sandwiches: This chapter covers the basics and varieties of salads and sandwiches in cookery, such as salad ingredients, salad dressings, salad types, salad garnishes, sandwich ingredients, sandwich spreads, sandwich types, sandwich garnishes.



  • Appetizers and Snacks: This chapter explores the different kinds of appetizers and snacks in cookery, such as hors d'oeuvres, canapes, dips, finger foods, fritters, pakoras, samosas, cutlets, kebabs, chaats, nachos, popcorn, chips, nuts.



  • Cereals and Breads: This chapter deals with the preparation and service of cereals and breads in cookery, such as rice, pasta, noodles, couscous, bulgur, quinoa, oats, cornflakes, porridge, muesli, granola, bread types, bread making process, bread products.



  • Eggs and Cheese: This chapter focuses on the cooking and presentation of eggs and cheese in cookery, such as egg structure, egg quality, egg storage, egg cooking methods, egg dishes, cheese types, cheese making process, cheese storage, cheese cooking methods, cheese dishes.



  • Milk and Milk Products: This chapter examines the properties and uses of milk and milk products in cookery, such as milk composition, milk processing, milk types, milk products (cream, butter, ghee, yogurt, paneer, khoya), milk cooking methods (scalding, scorching, curdling), milk dishes (custard, pudding, kheer).



  • Meat and Poultry: This chapter reviews the characteristics and preparation of meat and poultry in cookery, such as meat structure, meat tenderness, meat quality grades, meat cuts (beef, lamb, pork), meat storage (refrigeration, freezing), meat cooking methods (dry heat methods: roasting/baking/grilling/broiling/frying; moist heat methods: boiling/simmering/poaching/steaming/stewing/braising), meat dishes (steaks, roasts, chops), poultry types (chicken, turkey, duck), poultry cuts (whole/half/quarter/pieces), poultry storage (refrigeration/freezing), poultry cooking methods (dry heat methods: roasting/baking/grilling/broiling/frying; moist heat methods: boiling/simmering/poaching/steaming/stewing/braising), poultry dishes (fried chicken/roast turkey/duck a l'orange).



  • Fish and Seafood: This chapter discusses the features and handling of fish and seafood in cookery, such as fish structure (finfish/shellfish/crustaceans/molluscs/cephalopods), fish quality indicators (appearance/odor/texture), fish storage (refrigeration/freezing), fish cooking methods (dry heat methods: roasting/baking/grilling/broiling/frying; moist heat methods: boiling/simmering/poaching/steaming/stewing/braising), fish dishes (fish curry/fish fry/fish fingers/fish and chips).



Vegetables: This chapter explains the classification and cooking of vegetables in cookery


  • Vegetables: This chapter explains the classification and cooking of vegetables in cookery, such as vegetable types (root/tuber/bulb/stem/leaf/flower/fruit/seed/pod/fungus), vegetable quality factors (color/shape/size/texture/flavor/nutrition), vegetable storage methods (refrigeration/freezing/canning/drying/pickling/fermenting), vegetable cooking methods (boiling/simmering/steaming/blanching/braising/sauteing/stir-frying/roasting/baking/grilling/broiling/microwaving), vegetable dishes (salads/stir-fries/curries/casseroles/souffles/quiches).



  • Fruits: This chapter describes the characteristics and uses of fruits in cookery, such as fruit types (berries/citrus/melons/drupes/pomes/tropical/subtropical/dried), fruit quality factors (color/shape/size/texture/flavor/nutrition), fruit storage methods (refrigeration/freezing/canning/drying/jamming/juicing), fruit cooking methods (boiling/simmering/poaching/stewing/baking/roasting/grilling/broiling/frying), fruit dishes (compotes/pies/tarts/crumbles/cakes/muffins/smoothies/sorbets).



  • Desserts: This chapter explores the various kinds of desserts in cookery, such as dessert types (hot/cold/frozen), dessert categories (cakes/pastries/puddings/custards/mousses/souffles/crepes/waffles/pancakes/doughnuts/cookies/brownies/bars/candies/chocolates/ice creams/sorbets/sherbet/gelato/frozen yogurt), dessert ingredients (flour/sugar/butter/oil/eggs/milk/cream/yogurt/cheese/chocolate/nuts/fruits/spices/flavorings), dessert cooking methods (baking/frying/freezing/chilling/whipping/folding/beating/mixing), dessert presentation techniques (garnishing/glazing/drizzling/dusting/piping/sprinkling).



  • International Cuisines: This chapter introduces the different cuisines of the world and their distinctive features, such as cuisine types (Asian/European/African/American/Oceanian), cuisine regions (North/South/East/West/Central/Mediterranean/Middle Eastern/Latin American/Caribbean), cuisine influences (geography/climate/history/culture/religion/trade/migration), cuisine ingredients (staples/spices/herbs/oils/vinegars/sauces/condiments), cuisine dishes (appetizers/main courses/side dishes/desserts/beverages).



  • Nutrition and Health: This chapter explains the importance and principles of nutrition and health in cookery, such as nutrition basics (macronutrients/micronutrients/calories), nutrition guidelines (balanced diet/recommended dietary allowances/dietary reference intakes/my plate/food pyramid/nutrition facts label), nutrition issues (malnutrition/undernutrition/overnutrition/obesity/diabetes/cardiovascular diseases/cancer/allergies/intolerances), nutrition strategies (portion control/calorie counting/nutrient density/color variety/eating patterns/plant-based diet/dash diet/mediterranean diet).



  • Hygiene and Safety: This chapter discusses the essential aspects of hygiene and safety in cookery, such as hygiene practices (personal hygiene/kitchen hygiene/equipment hygiene/food hygiene/hand washing/cleaning/sanitizing/disinfecting), safety practices (fire safety/electrical safety/knife safety/glassware safety/hazard analysis and critical control points/first aid/emergency procedures), foodborne illnesses (causes/symptoms/prevention/treatment/reporting).



  • Food Presentation: This chapter covers the art and science of food presentation in cookery, such as presentation elements (color/shape/size/texture/flavor/aroma), presentation principles (contrast/harmony/balance/proportion/emphasis/rhythm/unity), presentation techniques (plating/garnishing/decorating/carving/flambéing/molecular gastronomy), presentation tools (plates/bowls/glasses/cups/cutlery/n apkins/doilies/toothpicks/skewers/tweezers/brushes/squeeze bottles/pastry bags/rings/molds/foams/gels/spheres).



Conclusion: Why should you read Theory of Cookery by Krishna Arora and what will you learn from it?




Theory of Cookery by Krishna Arora is a comprehensive guide to culinary arts that covers various aspects of cookery, such as ingredients, methods, cuisines, nutrition, hygiene, safety, and presentation. It is written by a renowned chef and educator who has over four decades of experience in teaching and practicing cookery. It is a useful resource for aspiring chefs and food enthusiasts who want to learn more about the science, art, and history of food preparation. By reading this book, you will gain a deeper understanding of the principles and techniques of cookery, as well as the cultural and nutritional aspects of food. You will also be able to apply your knowledge and skills to create delicious and attractive dishes that will impress your guests and customers.


FAQs: Answers to some common questions about the book and its author.





Where can I buy or download Theory of Cookery by Krishna Arora?


  • You can buy or download Theory of Cookery by Krishna Arora from various online platforms, such as Amazon, Google Books, Flipkart, or Snapdeal. You can also find it in some bookstores or libraries.



How much does Theory of Cookery by Krishna Arora cost?


  • The price of Theory of Cookery by Krishna Arora may vary depending on the platform, edition, format, and availability. As of June 2023, the paperback edition costs around $15 on Amazon, while the Kindle edition costs around $10.



Is Theory of Cookery by Krishna Arora suitable for beginners?


  • Yes, Theory of Cookery by Krishna Arora is suitable for beginners who want to learn the basics of cookery. The book explains the concepts and terms in a simple and clear way, with examples and illustrations. It also provides step-by-step instructions for various recipes and dishes.



Is Theory of Cookery by Krishna Arora updated with the latest trends and developments in cookery?


  • Yes, Theory of Cookery by Krishna Arora is updated with the latest trends and developments in cookery. The book includes topics such as molecular gastronomy, fusion cuisine, veganism, gluten-free cooking, organic farming, food safety standards, and environmental sustainability.



What are some other books by Krishna Arora?


  • Some other books by Krishna Arora are Theory of Bakery and Patisserie, Food Production Operations, Food Science and Nutrition, and Food Safety and Quality Management.



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