Recommended Readings for this session:

  • Savoy Cookbook by Anton Edelmann

  • IHS Makassar Practice Cooking Guide

  • Larouse Gastronomique

  • Modern Cooking by Pellaprat

  • Practical Cookery by Victor Ceserani

This page is prepared by

 Muhammad Munir from the Savoy Hotel in London

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 Long Distance Learning Guide

with Munir from London

Guidance Page

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This guide you to the pages I have prepared, is based on my experiences at the Savoy Hotel and knowledge of information and experiences that I got at campus of the Westminster Kingsway College during my training since June 2001

 

 |   My Experiences  |  Basic Cooking |   

 |   Potatoes 1  |  Potatoes 2   |

 |   Fond   |    Potage 1  |   Potage 2  |    Potage 3  | 

 The Secrets of Savoy

 |   The Savoy Menu  |  Pictures of Food I prepared   |

 |   Appetizers |  Soups  |  Dressings  |  

  |    Sauce 1   |    Sauce 2   |

Additional

 |  Tea History  |  Preparing Tea | Tea Brewing Table  |

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