Culinary creation : an introduction to foodservice and world cuisine

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Title:

Author:

Morgan, James L. (James LeRoy), 1946-

ISBN:

9780750679367

Personal Author:

Morgan, James L. (James LeRoy), 1946-

Publication Information:

Physical Description:

xxii, 370 pages : illustrations ; 26 cm + 1 CD-ROM (4 3/4 in.).

Series:

Butterworth-Heinemann hospitality management series

Butterworth-Heinemann hospitality management series.

Contents:

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 -- 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.

Subject Term:

Food service.

International cooking.

Food service. (OCoLC)fst00931080

International cooking. (OCoLC)fst01753876

Electronic Access:

Table of contents http://catdir.loc.gov/catdir/toc/ecip0519/2005027673.html
Publisher description http://catdir.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:RCBMF	1:GEN-BOOK	000018579	647.95 MOR	1	Searching... Unknown
Searching... 1:VCCT	1:GEN-BOOK	000001274	647.95 MOR	1	Searching... Unknown
Searching... 1:VCDBN	1:GEN-BOOK	000024027	647.95 MOR	1	Searching... Unknown
Searching... 1:VCPE	1:GEN-BOOK	000041055	647.95 MOR	1	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000051704	647.95 MOR	1	Searching... Unknown

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Summary

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.