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| CULINARY CREATION
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An Introduction to Foodservice and World Cuisine
To order this title, and for more information, click here
By
James Morgan, Cordon Bleu-trained chef with teaching experience from Arizona State University and the Culinary Institute at Nicholls State University
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.
Audience
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
Contents
1: Overview of World Food and Foodservice
2: Keeping Your Customers and Employees Safe
3: Your Tools
4: 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 Meats
10: Creating with Poultry
11: Creating with Seafood
12: Creating with Vegetables
13: Creating with Dairy Products and Eggs
14: Basic Baking Principles
| Bibliographic details |
Paperback, 400 pages, publication date: MAR-2006
ISBN-13: 978-0-7506-7936-7
ISBN-10: 0-7506-7936-0
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 34.95
USD 44.95
GBP 23.99
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Last update: 5 Sep 2009
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