Culinary Creation
An Introduction to Foodservice and World Cuisine
1st Edition
Published on 3. March 2006
Book
Paperback/Softback
392 pages
978-0-7506-7936-7 (ISBN)
Description
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Reviews / Votes
"Chef Morgan has written a delightfully informative and useful text, beautifully presenting the cuisines of many different countries and regions. The included recipe CD is a marvelous and much-needed addition to any culinary collection. His instructional approach is innovative and welcoming." -- Christine Jaszay, Ph.D., Professor of Foodservice Management and Director of The Isbell Hospitality Ethics Center, Northern Arizona University "If you are career-minded about the food-industry, Culinary Creation is a must-have. It's easy to read and full of valuable food facts and wit. It's fuel to feed the creative food mind!" -- Kiyoko Goldhardt, Chef/Instructor, The House of Rice (houserice.com) "To create this textbook, Morgan has taken a healthy portion of adventure, added exotic ingredients, flavored it with reason, and balanced it with a passion for the craft, culinary joy, and a good helping of care." -- Joseph Eid, Chef Instructor, Le Cordon BleuMore details
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional Practice & Development
Illustrations
Approx. 150 illustrations
Dimensions
Height: 254 mm
Width: 178 mm
Thickness: 21 mm
Weight
739 gr
ISBN-13
978-0-7506-7936-7 (9780750679367)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
08/2017
1st Edition
Routledge
€193.12
Shipment within 10-20 days
Person
James L. Morgan is a Cordon Bleu-trained chef who has taught at Arizona State University and The School of Hotel and Restaurant Management, Northern Arizona University.
Content
Overview of World Food and Foodservice; Keeping Your Customers and Employees Safe; Your Tools; Introduction to Culinary Techniques and Principles; Planning and Documenting Your Culinary Creations; The World of Stocks, Sauces, and Soups; Finger Foods: Appetizers and Sandwiches; Creating Salads; Creating with Meats; Creating with Poultry; Creating with Seafood; Creating with Vegetables; Creating with Dairy Products and Eggs; Basic Baking Principles.