SAVOURY

SAVOURY DISHES
The following are the popular savoury dishes:
Savouries on Toast
Welsh Rabbit
Rarebit, Welsh rarebit, or Welsh rabbit is traditionally
a sauce made from a mixture of cheese and butter,
poured over toasted bread which has been buttered.
In current popular use, cheese on toast is simply
slices of cheese placed on toasted bread and melted
by heat from above in a grill or salamander.
Buck Rabbit
A Welsh rarebit garnished with a poached egg.
Moelle on Toast
Chilled marrow is sliced and poached gently in a little
white stock. Drained well and dressed on hot
buttered toast. Seasoned and coated with beurre
noisette, sprinkled with chopped parsley.
Haddock on toast
Poached haddock and flake mixed with cream
sauce. Spreaded on toast and decorated to serve.
Anchovies on toast
Breads are toast and anchovy’s fillets are laid side
by side. Finished with the heated oil from the
anchovies. Decorated with sieved hard boiled yolk of
egg and chopped parsley.
Sardines on toast
Sardines are split and backbone is removed. From
head to tail is laid on the toast. Finished with the oil
from the sardines.
Roes on toast
Roes are shallow fried and dressed on toast.
Sprinkled with lemon juice, coated with beurre
noisette and served.
Canapés
Generally canapés are small, decorative pieces of bread
(toasted or untoasted) that are topped with a savory garnish such asanchovy, cheese or some type of spread.
Canapé Baron Garnished with slices of fried mushrooms, grilled bacon and poached bone marrow.
Canapé Ritchie Creamed Haddock, garnished with slices of hard boiled eggs.
Canapé Quo Vadis Grilled roes garnished with small mushroom heads
Canapé Nina Half small grilled tomato, garnished with mushroom head and a pickled walnut
Canapé Charlemagne Garnish with shrimps bound with a curry sauce
Angels on horseback Shucked oysters wrapped in bacon, though sometimes scallops are used in place of the
oysters. This is then baked in the oven and quite
often served on toast.
Devils on horseback
Contains a pitted prune (dates are sometimes
used) stuffed with mango chutney and wrapped in
bacon. This is then baked in the oven and quite
often served on toast, with watercress. Hot pepper
sauce is often added.
Croutes
These are shaped pieces of bread approximately ¼ inch thick
shallow fried.
Croute Derby Spread with ham puree and garnished with a
pickled walnut.
Croute Windsor
Spread with ham puree and garnished with small
grilled mushrroms
Croute Diane Partly cooked chicken livers (fried) wrapped in
streaky bacon and grilled on a skewer
Scotch wookcock
Scrambled egg garnished with a trellis of anchovy
and studded with capers
Tartlettes (Round) or Barquettes (Oval)
These are normally made from unsweetened shortcrust
pastry.
Charles V Soft roes mixed with butter, covered with cheese
soufflé mixture and baked in the oven.
Favorite Filled with cheese soufflé mixture and slices of
truffle. Garnished with slices of crayfish tails or
prawns.
Haddock Filled with diced haddock bound with a curry
sauce, sprinkled with breadcrumbs and cooked au
gratin.
Bouchées
These are small puff pastry cases. A small edition of a vol-auvent.
They have various fillings: shrimp, lobster, prawn and haddock.
Indiene Filled with curried shrimps and chutney
Omelettes Two / three egg omelettes with various flavours
such as mushroom, spinach, sardine, anchovy,
haddock, cheeses etc.

Flan
These are made from unsweetened shortcrust pastry.
Quiche Lorraine
Flan made from unsweetened shortcrust pastry
and filled with rashers of streaky bacon and slices
of cheese. Covered with a savoury egg custard
mixture and baked in the oven.
Soufflés
These are made in soufflé dishes. Various flavours such as
mushroom, spinach, sardine, anchovy, haddock, cheeses etc. are
used.

HOTEL MANAGEMENT BOOKS (S-Z)

LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NO AUTHOR TITLE
351 Valeric Ferguson Ed. Sensational Starters
352 The Kitchen Collection Sensational Summer Food
353 Anu Shetrpal Serveshrest Chiken Pakvan
354 Murdick, Robert G. Service Operations Management
355 Satya Narayan Shakahari : Quick & Easy Veg. Cooking
356 The Kitchen Collection Simple & Speedy Microwave Cooking
357 Valeric Ferguson Ed. Simple Salads
358 Valeric Ferguson Ed. Simple salads and Dips
359 The Kitchen Collection Simply Salads
360 Nita Mehta Snacks
361 Tarla Dalal Snacks & Mocktails
362 The Kitchen Collection Snacks & Suppers
363 The Kitchen Collection Soups & Starters
364 Schwimmer, Sigmund Source Book of Food Enzymology
365 Nita Mehta South Indian : Favourites
366 Valeric Ferguson Ed. Spectacular Soups
367 Dave Broom Spirits & Cocktails
368 Stuart Walton Spirits & Liqueurs
369 Manisha Kanani Step by step 50 classic curries
370 Rosemary Wadey Step-by-Step Picnics
371 Carol Bowen Step-by-Step The Cooking
372 Janet Illsley Ed. Step-by-Step Vegetarian Cook Book
373 Stephen Binder Strategic Corporate Facilities Management
374 Valeric Ferguson Ed. Stunning Garnishes
375 Michael Colleer Success in Principles of Catering
376 John Murray Sucess in Principles of Catering
377 Lynn Van Der Wagen Supervision and Leadership in Tourism
378 Nita Mehta’s Taste of Gujarat
379 Madhur Jaffrey Taste of India
380 Madhur Jaffrey Taste of India
381 Nita Mehta Taste of Punjab
382 Winto ,Andrewl Techniques of Food Analysis
383 E.B. Bennion Technology of Cake Making
384 The Kitchen Collection Tempting cakes & Bakes
385 N.C. Goyal Text Book of Hotel Maintenance
386 Judith Ferguson The All American Cook Book
387 Nita Mehta The Art of Baking
388 George Ellis The Australian Bar Attendants
389 Russell Steabben The Bartender’s Guide to Cocktails
390 Madge Rosenberg The Best Bread Machine Cook Book Ever
391 Collister, Linda The Bread Book
392 Sand Ingramh Medlic The Business of Hotel
393 Maria Costantino The Cocktail : Handbook
394 Cadbury The Complete Cadbury’s Cook Book
395 B. Verhoef The Complete Encyclopedia of Beer
396 Koneman The Complete Food Guide
397 Alan Titchmarsh The Complete Gardener
398 Robert T Gorden The Complete Restaurant Management
399 Karan Davis Cutler The Complete Vegetable & Herb Gardner
400 Larousse The Concise Larousse Gastronomique
401 Robert J Cortine The Concise Lorousse Gastronomique
402 Alex, Maceormick The Dried Flower Arranger
403 Paul Cullen The Food & beverage Manager
404 Geoff Tansey The Food System : A Guide
405 Rhodri Thomas The Hospitality Industry Tourism in Europe
406 Master Chef The Indian Menu Planner
407 J.O. wahn The lore of Spices
408 J.O.Swahn The Lore of Spices: Their History
409 Andrew Maclauchlan The making of a Pastry
410 Rhodri Thomas The Management Of Small Tourism
411 Schneider, Madelin The Professional Housekeeper
412 Helen Arthur The Single Malt Whisky Companion
413 Kinton, Ronald and C The Theory of Catering
414 Mitchell Beazley The World Atlas of Wine
415 Ronald Kinton Theory of Catering
416 Krishna Arora Theory of Cookery
417 Nirmal Kumar Tourism & Economic Development
418 V.K. Gupta Tourism In India
419 A.K. Singh Tourism Management & Marketing
420 Kim Inglis Ed. Tropical Herbs & Spices of India & Sri Lanka
421 Good Housekeeping Ultimate book of Fresh & Dried Flower arrangements
422 Janice Murfitt Ultimate Cake Decorator
423 Hamlyn Ultimate Cocktail Book
424 Rosemary Wilkinson Ed. Ultimate Desserts Cook book
425 Watton , Stuart Ultimate Encyclopedia Wine & Beer
426 Juliano Uncook Book : New Vegetable
427 Valeric Ferguson Ed. Vegetarian Classics
428 Valeric Ferguson Ed. Vegetarian Italian Cookbook
429 Myru Shackley Visitor Management
430 Graham Brown Waiters Hand book
431 Grahm Brown Waiter’s Handbook
432 Steven Labensky Webster’s New World Dictionary of Culinary Arts
433 June Payne-Palacio West & Woods Introduction to Food Service
434 Tennaut, Carol What’s Cooking Fish & Sea food
435 Dave Bruom Whisky
436 Zoeeklein, Bruce Wine Analysis & Production
437 Stuart Walton Wine Guide
438 Brain Glover World Encyclopedia of Beer
439 Ingram, Christine World Encyclopedia of Bread
440 Juliet Harbutt World Encyclopedia of Cheese
441 Christine Ingram World Encyclopedia of Vegetables
442 Stuart Walton World Encyclopedia of Wine

HOTEL MANAGEMENT BOOKS (J-S)

LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NO AUTHOR TITLE
241 The Kitchen Collection Just Desserts
242 Withde, Elizabeth Kitchen Book
243 Langenscheidts Langenscheidts Eurodictionary German
244 Larousse Larousse Gastronomique
245 Christopher Foulkes Larousse Pocket Encyclopedia of Wine
246 The Kitchen Collection Light & Easy Pasta
247 Segrave Foulkes Lorousse Encyclopedia of Wine
248 Valeric Ferguson Ed. Low Calorie Cookbook
249 Nita Mehta’s Low Calorie Recipes
250 Haveen Choudhary Low calorie Recipes
251 Valeric Ferguson Ed. Low Fat Cooking
252 Valeric Ferguson Ed. Low Fat Dream Desserts
253 Valeric Ferguson Ed. Low Fat Pasta
254 Auguste Escoffier Ma Cuisine
255 B.K. Chaturvedi Making of a Chef
256 Dr. Jagmohan Negi Managing Hotels & Restaurants
257 Peter Jones Management of Food Service Operations
258 C.P. Yadav Management of Hotel & Catering Industry
259 Stephen F. Witt Management of International Tourism
260 Catherine F Sullivan Management of Medical Food Service
261 Michael L. Kasavana Managing Front Office Operation
262 Negi, Jagmohan Managing Hotels and Restaurants
263 Philip Kotler Marketing for Hospitality & Tourism
264 The Kitchen Collection Marvelous Mid – Weak Meals
265 The Kitchen Collection Meals from the Mediterranean
266 Valeric Ferguson Ed. Meat Classics
267 Wong ,Dominic W.S. Mechanism & Theory in Food Chem.
268 Jaksa Kivela Menu Planning
269 Jaksa Kivela Menu Planning: For the Hospitality Industry
270 Nita Mehta Microwave : Non veg Cookery
271 Nita Mehta Microwave: Vegetarian Cookery
272 Winton, Andrew L Milk and milk products
273 Reese Dubin Miracle Food Cures From the Bible
274 Nita Mehta’s Mocktails & Snacks
275 L.J. Hanneman Modern Cake Decoration
276 Thangam E. Philip Modern Cookery
277 Nita Mehta’s More Paneer
278 Nita Mehta Mughlai : Vegetarian Khana
279 Valeric Ferguson Ed. Mushroom Cookbook
280 Pathak V.N. Mushroom Prod. & Processing
281 Harveen Chaudhary Navratri
282 Oz Clarke’s New Essential Wine Book
283 Tom Stevenson New Sotheby`s Wine Encyclopedia
284 Sally ann Berk New York Bartender’s Guide
285 The Kitchen Collection No Fuss Dinner Parties
286 The Kitchen Collection No Meat Cookbook
287 Joy Davies Noodles & Pasta
288 Valeric Ferguson Ed. Novelty Cakes
289 Valeric Ferguson Ed. One Pot Meals
290 Nick Johns Operational Techniques for the Hospitality Industry
291 Loeseoke, Harry W.V. Outlines of Food Technology
292 Nita Mehta’s Paneer : All the Way
293 Nita Mehta’s Paneer aur Alu
294 Valeric Ferguson Ed. Party Food
295 Nita Mehta Party Food
296 Julia Della Pasta
297 Jeni Wright Pasta Bible
298 Alexandria, Virgenia Pasta Light
299 Valeric Ferguson Ed. Pastry Classics
300 Stuart Walton Perfect Barbecue Book
301 The Kitchen Collection Perfect Party Food
302 The Kitchen Collection Perfect Puddings & Desserts
303 Valeric Ferguson Ed. Perfect Sauces
304 Garil Duff Pickles Relishes
305 Gail Duff Pickles, Relishes & Chutneys
306 Larousse Pocket Enclclopedia of Wine
307 Mansfield, Sally Potato
308 Victor Ceserani Practical Cookery
309 Janice Murfitt Practical Encyclopedia of Cake & Cake Decoration
310 J. Inder Singh Kalra Prashad : Cooking with Indian Master
311 Anuradha Sinha Pressure Cooking
312 Boulton, Roger B Principles & Practice of Wine Making
313 Paul R. Dittmer Principles of Food Beverage & Labor Cost Controls
314 Paul R. Dittmer Principles of Food Beverage and Lab
315 Alan Pannett Principles of Hospitality Law
316 Baker, Sue and Bradley Principles of Hotel Front Office Operation
317 Sue Baker Principles of Hotel Front Office Operations
318 Institute Of America Professional Chef [HOTEL MANAGEMENT]
319 Brian Verghese Professional Food & Beverage [HOTEL MANAGEMENT]
320 Manoj Madhukar Professional Housekeeping
321 Robert J. Martin Professional Management of House Keeping Operations
322 Shaline Singh Ed Profiles of Indian Tourism
323 Michael Flynn Public House & Beverage Management
324 Nita Mehta Punjabi : Non Vegetarian Khana
325 Mitchell Beazley Q2 Clarke`s New Essential Wine
326 Andrew Lockwood Quality Management in Hospitality
327 Ronald F. Cichy Quality Sanitation Management
328 Valeric Ferguson Ed. Quick & Easy Chinese
329 Valeric Ferguson Ed. Quick & Easy Curries
330 The Kitchen Collection Quick & Easy main Meals
331 Valeric Ferguson Ed. Quick & Easy Pizzas
332 Gill, Shirley Quick & Easy Pizzas
333 Jayandra Kumar Quick & Easy Rajasthani
334 Valeric Ferguson Ed. Quick & Easy Wok Cookbook
335 The Kitchen Collection Quick & Tasty Pasta
336 The Kitchen Collection Quick Cooking
337 Nita Mehta Quick Meals
338 Vina Khandelwal Relish Food : The Vegetarian Way
339 Mahmood A. Khan Restaurant Franchising
340 Robert Christie Mill Restaurant Management
341 Jeff B Katz Restaurant Planning Design & Construction
342 Purobi Babbar Rotis & Naans of India
343 Shapton, A David Safe Processing of Foods
344 David A Shapton Ed. Safe Processing of Foods
345 Nita Mehta Sarvshrest Shakahari Vyanjan
346 Collister, Linda Sauce Book
347 Schwartz, Oded Sauces & Salads
348 Maria Costantino Savoy Cocktail Book
349 Faridi, Hamed Ed Science of cookie & cracker, Processing Tech.

HOTEL MANAGEMENT BOOKS (G-J)

LIST OF BOOKS FOR HOTEL MANAGEMENT
S.NO AUTHOR TITLE
181 Good Housekeeping Good Housekeeping : Cookery Book
182 The Kitchen Collection Great Barbecue
183 Christine Frane Great Big Barbecue Cook Book
184 Hilaire Walden Great Big Cookies Book
185 Valeric Ferguson Ed. Great Chicken Dishes
186 Valeric Ferguson Ed. Great Egg Cookbook
187 Valeric Ferguson Ed. Great Fish Cookbook
188 The Kitchen Collection Great Food for Kids
189 Valeric Ferguson Ed. Great Garlic Recipes
190 Detty Crocker’s Great Main Dishes without Meat
191 Valeric Ferguson Ed. Great Noodle Dishes
192 Valeric Ferguson Ed. Great Rice Dishes
193 Nita Mehta Green Vegetables
194 Blank F.C. ed. Handbook of Foods & Nutrition
195 Anuradha Sinha Healthy & Delicious Food For Children
196 The Kitchen Collection Heavenly Chocolate Recipes
197 Valeric Ferguson Ed. High Fiber Cookbook
198 K.C. Bhanja History of Darjeeling & the Sikkim Himalaya
199 Gray, William S. Hospitality Accounting
200 Ursula Johnes Hospitality & Catering A Closer Look
201 Carl Riegel Hospitality & Tourism Careers: Blue print Success
202 Anna Graf Williams Hospitality ,Cases in Marketing & Operations
203 William S.Gray Hospitality Accounting
204 Anna Graf Williams Hospitality Cases in Marketing & Operations
205 Manoj Madhukar Hospitality industries in next Millennium
206 Neil Wearne Hospitality Marketing
207 Derek Taylor Hospitality Sales & Promotion
208 Malcolm Foley Hospitality, Tourism & Leisure Management
209 Valeric Ferguson Ed. Hot & Spicy
210 B.K. Chakravarth Hotel & Catering Edu. In India
211 Rajender Singh Ed. Hotel & Hospitality Management
212 Tara Chand Hotel & Restaurant Management
213 Tara Chand Hotel and Restaurant Management
214 Ravi Aggarwal Hotel Front Office : Systems & Procedures
215 Bardi, James A. Hotel Front Office Management
216 Sudhir Andrews Hotel Front Office Training Manual
217 Sudhir Andrews Hotel Housekeeping: Training Manual
218 Pragati Mohanty Hotel Industry & Tourism in India
219 U.K. Singh Hotel Management
220 Denney G. Rutherford Ed. Hotel Management & Operations
221 Joan C. Bransen Hotel, Hostel & Hospital Housekeeping
222 Hugh Johnson’s How to enjoy your Wine
223 Hugh Johnsons Hugh Johnsons’s Pocket WineBook
224 Jagmohan Negi Human Resource Development & Management in the Hotel
225 R.K. Malhotra Human Resource Issues in Hotel Industry
226 Joanna Farrow Ice Cream & Iced Desserts
227 Jane Suthering Ice Cream Sorbets & Other Cool Delights
228 Valeric Ferguson Ed. Ice Creams & Sorbets
229 Ken Jones Icebreakers
230 Conrad Lashley Ed. In Search of Hospitality
231 Pran Seth India : A Traveller’s Companion
232 Loukie Werle Ingredient
233 Philip Burnard Interpersonal Skills Training
234 John R. Walker Introduction to Hospitality
235 Pran Nath Seth Introduction to Travel & Tourism
236 Marian Bennion Introductory Foods
237 Flo Bayley iII Contes Anna Italian Kitchen : Gli Antipasti
238 Nita Mehta’s Italian: Vegetarian Cookery
239 Valeric Ferguson Ed. Jams, Jellies & Preserves
240 Mehta, Neeta Jhatpat Khana

HOTEL MANAGEMENT BOOKS (E-G)

LIST OF BOOKS FOR HOTEL MANAGEMEN
S.NO AUTHOR TITLE
121 Jonathan Ray Everything you need to know about Wine 
122 Vimla Patle Exotic Curries of the orient 
123 Valeric Ferguson Ed. Fabulous Birthday Cakes 
124 The Kitchen Collection Feast Yourself Slim 
125 R.K.Malhotra Financial Management in the Hotel
126 Jan Castorina Flavour of Asia 
127 Purobi Babar Flavours of China 
128 Pomeranz, Yeshajahu Food  Analysis : Theory & Prac
129 Sareen, Sandeep Food  Preservation 
130 Jagmohan Negi Food & Beverage : Management Control & Cost 
131 Jagmohan Negi Food &Beverage :Management & Cost Control
132 Negi, Jagmohan Food & Beverage Costing 
133 Charles Levinson Food & Beverage Operation 
134 Anil Sagar Food & Beverage Service 
135 Sagar Anil& Gaur Deck Food & Beverage Service 
136 Sudhir Andrews Food & Beverage Service: Training manual
137 Marzia Magris Food & Beverage Studies 
138 Cousins, John Food and Beverage Management 
139 Levinson, Charles Food and Beverage Operation: Cost 
140 E.Dharmaraj Food and Hotel Legislation and Policies
141 Williams ,Toefor Food Environment & Health 
142 Vangarde, Shirley J. Food Preservation & Safety 
143 Ratna Kumari B. Food Problems in India 
144 Subbulakshmi Gandudipi Food Processing & Preservation 
145 B. Srilakshmi Food Science 
146 Potter Norman Nand Hotch Food Science 
147 Mirajkar, Mridula & M Food Science & Processing Tech 
148 Sethi, Mohini and Rao Food science- Experiments and App. 
149 R.K.Malhotra Food Service and Catering Management
150 Manish Ratti Food Service Management 
151 Peter Jones Food Service Operations
152 Marian C. spears Food Service Organizations 
153 Jane F. Eastham Food Supply Chain Management 
154 Myru Shackley Food Supply Chain Management 
155 Aylwood F Food Technology Processing Laboratory 
156 Jane Bowers Ed. Food Theory & Applications 
157 Margaret McWilliams Foods Experimental Perspectives 
158 Bill Marvin Foolproof Foodservice Selection System 
159 Larousse Francais Anglais
160 Larousse Français Anglaise-Eng-French-Dictionary 
161 Larousse French English – English French 
162 Francois Makowski French Made Easy 
163 Fiona Barnett Fresh & Dried Flowers 
164 Peter Abbott & Sue Lewry Front Office 
165 Peter Abbott Front Office 
166 Abbott, Peter Front Office : Procedures,Social 
167 B. K. Chakravarti Front Office Management in Hotel 
168 Michael L. Kasavana Front Office Procedures : Student Manual 
169 Bhatti, Sumanand Verma Fruit & Vegetable Processing Org. 
170 Mary Major Williams Ed. Fruit Desserts : Cooking for Today 
171 Moya Clarke Fruit Fandango 
172 Johnson, Webb & Alford Fundamentals of Dairy Chemistry 
173 Sumati R. Mudambi Fundamentals of Food & Nutrition 
174 Mudambi, Sumat R & Rajagopal, Fundamentals of Food & Nutrition 
175 Toledo, Romeo T. Fundamentals of Food Process Engineering 
176 R.K. Malhotra Fundamentals of Hotel Management
177 Rakesh Mangal Fundamentals of Indian Cooking Theory & Practice 
178 Mcvety, Paul Fundamentals of Menu Planning 
179 Valeric Ferguson Ed. Glorious Cakes & Gateaux 
180 Valeric Ferguson Ed. Glorious Fruit Desserts