Culinary Creation - An Introduction to Foodservice and World Cuisine (Paperback, 3rd Edition)

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.

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

General

Imprint:	Taylor & Francis
Country of origin:	United Kingdom
Release date:	March 2006
First published:	2006
Authors:	James Morgan
Dimensions:	254 x 178 x 18mm (L x W x T)
Format:	Paperback
Pages:	392
Edition:	3rd Edition
ISBN-13:	978-0-7506-7936-7
Categories:	Books > Business & Economics > Business & management > Management & management techniques > General Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades Promotions
LSN:	0-7506-7936-0
Barcode:	9780750679367

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