Culinary Creation
1st Edition
Published on 7. June 2007
400 pages
978-1-136-41271-4 (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.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
File size
12,03 MB
ISBN-13
978-1-136-41271-4 (9781136412714)
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
Book
03/2006
1st Edition
Butterworth-Heinemann
€53.20
Shipment within 15-20 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.
