Blogger's Profile

-

Yogesh Singh has a rich experience of more than 20 years in the field of academics at various reputed institutes of the country, besides industry experience of working with HRH Group of Hotels. An alumini of IHM Lucknow from the batch of 2001, he later did his masters in the field of tourism as well as MBA in Hospitality Management. Currently, he is a senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts.

He is the winner of most prestigious "Gourmand World Cookbook Award" for his first book - "A Culinary Tour of India". He has also developed course content for Food Production in Distance Education stream of renowned University.

Click here for Principles of Food Production Operations (Amazon)
Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. 

Book Details:
  • Paperback: 374 pages
  • Publisher: I K International Publishing House Pvt. Ltd (28 February 2017)
  • Language: English
  • ISBN-10: 9385909258
  • ISBN-13: 978-9385909252
  • Package Dimensions: 23.9 x 17.5 x 1.8 cm



 Click here for A Culinary Tour of India (Amazon)

This text offers a culinary tour of India - comprehensively describing the history, evolution and impact of various elements of the country's remarkable cuisine. Regional variations along with wide-ranging cooking styles and various facets of Indian cuisine are explored for food enthusiasts and budding hoteliers. While the market is flooded with books containing recipes from Indian cuisine, this book takes you on a gastronomic journey of the country providing an encyclopaedic perspective of the magnificent flavours and aromas of this wonderful land. It also features certain gastronomic references from ancient eras and texts such as the Ramayana and Mahabharata. 
Book Details:

  • Paperback: 328 pages
  • Publisher: I K International Publishing House Pvt. Ltd (30 May 2015)
  • Language: English
  • ISBN-10: 9384588482
  • ISBN-13: 978-9384588489
  • Package Dimensions: 27.7 x 21.3 x 1.8 cm
News:

Comments

  1. UnknownAugust 29, 2018 at 9:10 PM

    Woww really great... Keep it up👍👍

    ReplyDelete
  2. एकलव्यAugust 29, 2018 at 9:39 PM

    Proud of you brother.
    We always knew you will make it big.
    God bless you

    ReplyDelete
  3. UnknownAugust 29, 2018 at 11:21 PM

    Wow sir

    ReplyDelete
  4. UnknownAugust 30, 2018 at 7:46 AM

    Nice.... worth watching and reading....

    ReplyDelete
  5. UnknownAugust 30, 2018 at 8:32 AM

    Great..really good

    ReplyDelete
  6. UnknownAugust 30, 2018 at 6:28 PM

    Yogesh Singh is growing leaps and bound with his efforts and his research.
    He has developed his writing skills significantly and this is very apparent from this article...

    ReplyDelete
  7. UnknownAugust 30, 2018 at 6:34 PM

    Congratulations for award you received....
    Highly commendable.....

    ReplyDelete
  8. UnknownAugust 30, 2018 at 10:51 PM

    Really superb....Hatts off to you...keep it up and keep going...

    ReplyDelete
  9. UnknownAugust 30, 2018 at 10:57 PM

    One of the best book on indian taste.Heartiest congratulations for the award.You make us proud..Hatts off to you..

    ReplyDelete
  10. UnknownAugust 31, 2018 at 12:35 PM

    After reading this blog i have developed interest in Indian cuisine. what a unity in diversity of Indian cuisine.fabulous.thank you chef.














    ReplyDelete
    Replies
    1. UnknownAugust 31, 2018 at 8:59 PM

      Congratulations sir.... We always with u n miss u sir

      Delete
  11. UnknownSeptember 4, 2018 at 10:37 PM

    Great work Yogesh sir. Keep it up always.

    ReplyDelete
  12. UnknownSeptember 5, 2018 at 9:21 PM

    It has been a pleasure having the opportunity to work with you during my acadmics . I am excited to know the indian cooking from teacher like you. Congrats sir and always help me out please

    ReplyDelete
  13. UnknownSeptember 8, 2018 at 9:29 PM

    Thank you so much sir for sharing your experience and knowledge with us....We are very lucky to have you as our teacher or as a guide....And also congratulations sir for your achievements....Always keep motivating us like this...

    ReplyDelete
  14. UnknownSeptember 8, 2018 at 9:48 PM

    Superb.... Nice post created...

    ReplyDelete
  15. UnknownSeptember 8, 2018 at 11:20 PM

    Blog brief us very well thanks sir
    Regard sahil wadhwa

    ReplyDelete
  16. GautamSeptember 9, 2018 at 9:46 AM

    Very nice sir

    ReplyDelete
  17. GautamSeptember 9, 2018 at 9:46 AM

    Very nice sir

    ReplyDelete
  18. AnonymousSeptember 9, 2018 at 10:03 PM

    You have good knowledge of food world... Keep it up...

    ReplyDelete
  19. UnknownSeptember 10, 2018 at 5:38 AM

    Wow....amazing to see am a friend of such a great talent and Congrats on ur great achievments ....keep up all the good work Yogesh!!

    ReplyDelete
  20. UnknownSeptember 10, 2018 at 8:05 AM

    Just excellent in words

    ReplyDelete
  21. UnknownSeptember 11, 2018 at 7:32 AM

    One of the best blog..

    ReplyDelete
  22. AnonymousSeptember 11, 2018 at 7:38 AM

    Best literary work..

    ReplyDelete
  23. Vaibhav Singh shekhawatSeptember 11, 2018 at 6:45 PM

    One of the best blog sir 😊😊

    ReplyDelete
  24. RAGHAVSeptember 11, 2018 at 6:50 PM

    Proud of being your studenr

    ReplyDelete
  25. UnknownSeptember 11, 2018 at 6:50 PM

    So proud to be your student sir

    ReplyDelete
  26. UnknownSeptember 11, 2018 at 6:51 PM

    Words are not sufficiant for this articals sir👌🏻👌🏻

    ReplyDelete
  27. Vaibhav Singh shekhawatSeptember 11, 2018 at 6:56 PM

    Proud to be your student sir 😊😊😊

    ReplyDelete
  28. UnknownSeptember 11, 2018 at 7:28 PM

    Very well written, nice blog

    ReplyDelete
  29. Umang KushwahaSeptember 11, 2018 at 7:31 PM

    Proud to be your student sir��

    ReplyDelete
  30. UnknownSeptember 11, 2018 at 8:27 PM

    Jio beta.....

    ReplyDelete
  31. UnknownSeptember 11, 2018 at 8:29 PM

    Great one

    ReplyDelete
  32. UnknownSeptember 11, 2018 at 8:33 PM

    Excellent way of portraying self....
    Nice blog created.....

    ReplyDelete
  33. UnknownSeptember 11, 2018 at 8:33 PM

    Wow

    ReplyDelete
  34. UnknownSeptember 11, 2018 at 8:33 PM

    Superb!!!!

    ReplyDelete
  35. UnknownSeptember 11, 2018 at 8:34 PM

    Brilliant

    ReplyDelete
  36. UnknownSeptember 11, 2018 at 8:34 PM

    Splendid....
    Falling short of words to express .....
    Thumps up!!

    ReplyDelete
  37. UnknownSeptember 11, 2018 at 8:39 PM

    An upcoming food author....

    ReplyDelete
  38. UnknownSeptember 11, 2018 at 8:40 PM

    Lovely....chef.... Great job....

    ReplyDelete
  39. AnonymousSeptember 12, 2018 at 8:02 AM

    Great post..

    ReplyDelete
  40. GautamSeptember 12, 2018 at 6:36 PM

    Nice sir

    ReplyDelete
  41. UnknownSeptember 12, 2018 at 7:24 PM

    Great blog

    ReplyDelete
  42. UnknownSeptember 12, 2018 at 7:25 PM

    It,s very nice.

    ReplyDelete
  43. UnknownSeptember 12, 2018 at 7:25 PM

    It,s excellent.

    ReplyDelete
  44. UnknownSeptember 13, 2018 at 7:11 AM

    Interesting way of presenting ownself

    ReplyDelete
  45. UnknownSeptember 13, 2018 at 7:12 AM

    Magnificent profile.....

    ReplyDelete
  46. UnknownSeptember 13, 2018 at 7:13 AM

    Truly amazing and well articulated....
    This profile is really appreciable..

    ReplyDelete
  47. UnknownSeptember 13, 2018 at 7:42 AM

    Congratulations for winning awards....

    ReplyDelete
  48. AnonymousSeptember 13, 2018 at 12:20 PM

    Great...

    ReplyDelete
  49. UnknownSeptember 14, 2018 at 5:43 PM

    Exceptionally awesome post

    ReplyDelete
  50. UnknownSeptember 14, 2018 at 5:44 PM

    Great post

    ReplyDelete
  51. UnknownSeptember 14, 2018 at 5:46 PM

    It was awesome to see u this way

    ReplyDelete
  52. UnknownSeptember 14, 2018 at 5:47 PM

    Woaw...

    ReplyDelete
  53. Seema S. SinghSeptember 20, 2018 at 9:00 PM

    Great ....really sir.

    ReplyDelete
  54. UnknownOctober 3, 2018 at 8:08 PM

    Really sir one of the best books of food production ♥️🔥

    ReplyDelete
  55. Yatin VinayakDecember 15, 2020 at 11:00 PM

    It's my pleasure that I am your student.🤗

    ReplyDelete

Post a Comment

Popular posts from this blog

LARDER SECTION

-
Image
  LARDER Larder Kitchen   Definition & Introduction of Larder Work   The larder or Garde Manger is a department set aside for the storage of perishable food, both raw and cooked. It is the place where food stuffs such as meat; fish, poultry and game are prepared and made ready for cooking. In this department, all cold food items found on the menu such as Hors d’oeuvre cold fish or meat dishes, cold sauces, salad dressings are prepared and dressed. One particular special duty of this department is the preparation and presentation of all types of cold buffet, which are nowadays a feature of so many functions.   For these functions to be carried out, it is  essential  that: ·          The larder be separated from the kitchen and located in a cool place. At the same time, it must be close to the kitchen to avoid undue running between two departments which are closely interrelated. ·  ...
Read more

Differences Between Paté - Terrine, Galantine - Ballotine; & Mousse - Mousseline

-
Image
 Differences Between:   Paté -  Terrine Galantine -  Ballotine Mousse -  Mousseline   Assorted -  Cold Meat Platter  Paté -  Terrine Sr. No. Paté Terrine 1 Paté is lined with pastry casings Terrines are lined with pork fat 2 Derived from French word which means ‘paste’ Derived from Latin word ‘terra’ meaning earth. 3 Forcemeat used in Pate is finely chopped or pureed In this the forcemeat is slightly coarse 4 In this liver is used as main ingredient E.g. Paté de foie gras Various forcemeat can be used and layered one over the other 5 Baked in rectangular mould Cooked in double boiled in an oval earthenware dish 6 Sliced and served Served sliced or are scooped with spoons 7 Demoul...
Read more

Forcemeat: A Brief Introduction

-
Image
  Forcemeat   Forcemeats: The term Forcemeat or farce , is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire .  A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta. Such dishes are prepared in the Garde Manger.  Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.   ·          Pate: from the old French paste, meaning paste. ·          Terrine: from the Latin Terra, meaning earth. ·          Galantine: from the old French galant, meaning gorgeous o...
Read more

SAUSAGE INTRODUCTION

-
Image
  Sausages                                                                    A sausage consists of ground meat, animal fat, salt and spices and sometimes other ingredients such as herbs; usually packed in a casing. Sausage making is a very old food preservation technique. Historically, the casing has been the intestines of the animal, though it is now generally synthetic. Sausage may be fresh or preserved by curing or smoking. Besides being eaten in its own, sausage is also used as an ingredient in other foods. Sausage is a natural outcome of efficient butchery. History: It is mostly assumed that sausages were involved by Sumarian, i.e. in Iraq today. Around 3000 BC, Chinese sausage Lachang, which consists of goat and lamb meat was first mentioned in 589 BC. Evidence suggests...
Read more

Forcemeat: Its types

-
Image
  Forcemeat: Its types   The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire.  A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta.   Such dishes are prepared in the Garde Manger. Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.   Forcemeat: A key Component in the Art of Sausage Making   There are five primary types of forcemeat: ·         Campagne (Country Style) ·         Straight Method ·         Gratin Style ·  ...
Read more