Culinary Creation: An Introduction to Foodservice and World Cuisine [Paperback]

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.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.

For advanced level undergraduate courses in Hospitality and Culinary Arts, College courses in Hospitality and Culinary Arts and Food and Consumer Science.

A chef holds one of the highest positions of trust in our society. This book stresses the importance of having a basic knowledge as well as open-minded curiosity about the foods of all cultures. With the burgeoning popularity and availability of foods from all parts of the world, its crucial that chefs and managers in the hospitality industry constantly acquire knowledge about cuisines worldwide.

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.USCopyright ? 2006. All rights reserved