Modern Cookery for Teaching and the Trade, Volume II by Thangam E. Philip is an extensive professional reference for advanced cookery, international cuisine, baking, confectionery, bread making, snacks, preserves, and sauces. It is the second volume of Philip's highly regarded Modern Cookery series and is intended primarily for catering students, culinary professionals, chefs, and the hospitality industry. The sixth edition contains more than 1,200 recipes developed through extensive research and practical testing.

The volume begins with advanced Western cookery, covering hors d'oeuvres, soups, eggs, fish, entrées, poultry, game, vegetables, pâtés, desserts, and savouries. It then expands into recipes from numerous culinary traditions, including France, Germany, Spain, Italy, Russia, the Netherlands, Scandinavia, Portugal, the United States, Greece, Turkey, China, Japan, Burma, Sri Lanka, Indonesia, India, Chettinad, Thailand, Romania, and Nepal.

A major section is dedicated to modern international cuisine, with additional coverage of Italian, French, Mexican, Mediterranean, and Thai cooking. The book also provides extensive material on baking and confectionery, including small and large cakes, fruit cakes, American coffee cakes, pastries, icing and fillings, and candy, followed by bread making, sandwiches, light savouries, pickles, preserves, chutneys, beverages, sauces, and miscellaneous preparations.

The sixth-edition paperback is listed at 776 pages, with ISBN 9788125040453, published by Orient Blackswan. It is widely used as a reference in hotel-management, catering, hospitality, food-production, and culinary-education programs.