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Culinary Creation James Morgan

Culinary Creation By James Morgan

Culinary Creation by James Morgan

Reviews:
£4.80
New RRP £31.99
Condition - Very Good
Only 1 left
Very Good

Summary

Intended to provide the student with an appreciation of the idea that various cuisines of the world have something unique to offer to a menu, this title draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia. It also includes a CD with recipes from around the world.

Culinary Creation Summary

Culinary Creation: An Introduction to Foodservice and World Cuisine by James Morgan

* 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

Culinary Creation 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

About 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.

Table of 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; 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.

Additional information

GOR012430545
9780750679367
0750679360
Culinary Creation: An Introduction to Foodservice and World Cuisine by James Morgan
James Morgan
Used - Very Good
Paperback
Taylor & Francis Ltd
20060303
392
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Culinary Creation