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.

Key Features

* Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu * Introduces the concept of "foodism," a bias that can impair a chef's creativity * Offers comparisons in the history, evolution, and migration of food ingredients and techniques * Includes a CD with recipes from around the world

Readership

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

Table of 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

Details

No. of pages:
400
Language:
English
Copyright:
© 2006
Published:
Imprint:
Butterworth-Heinemann
Print ISBN:
9780750679367
Electronic ISBN:
9780080476940

About the author

James Morgan

Chef James L. Morgan is Cordon Bleu-trained chef with teaching experience from Arizona State University and the Culinary Institute at Nicholls State University. His culinary expertise results from experience as a chef, food stylist (credits include “Bobby Flay’s FoodNation”), and as a chef competitor on PBS’s “Masterchef USA”. He edited NAU’s A Host of Opportunities, The Encyclopedia of Cajun and Creole Cuisine, and Selling Hospitality: A Situational Approach. He ghost-wrote a memoir of his father’s experience on the Columbus, Ohio police department. He has lectured on alternative culinary careers, Native American cuisine, and publishing. He is certified in ServSafe protocols and Professional Management Development by the National Restaurant Association and is a member of the American Culinary Federation, the Slow Food Society, and is past vice president of the Escoffier Honor Society.

Reviews

"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 Bleu