Culinary Creation

An Introduction to Foodservice and World Cuisine


  • James Morgan, Cordon Bleu-trained chef with teaching experience from Arizona State University and the Culinary Institute at Nicholls State University

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.
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2- and 4-year undergraduates in Hospitality and Culinary Arts; secondary school students in Hospitality and Culinary Arts, as well as in Food and Consumer Science courses; Professionals in the Hospitality Industry


Book information

  • Published: March 2006
  • ISBN: 978-0-7506-7936-7


"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 ( "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 Bleu

Table of Contents

1: Overview of World Food and Foodservice2: Keeping Your Customers and Employees Safe 3: Your Tools4: Introduction to Culinary Techniques and Principles 5: Planning and Documenting Your Culinary Creations 6: The World of Stocks, Sauces, and Soups 7: Finger Foods: Appetizers and Sandwiches 8: Creating Salads 9: Creating with Meats10: Creating with Poultry11: Creating with Seafood12: Creating with Vegetables13: Creating with Dairy Products and Eggs14: Basic Baking Principles