Culinary creation : (Record no. 4406)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01859nam a2200217Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094843.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780750679367 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 911 .M67 2006 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Morgan, James L. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Culinary creation : |
| Remainder of title | an introduction to foodservice and world cuisine / |
| Statement of responsibility, etc. | James L. Morgan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Amsterdam : |
| Name of publisher, distributor, etc. | Elsevier Science, |
| Date of publication, distribution, etc. | c2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxii, 370 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Overview of world food and foodservice -- Chapter 2. Keeping your customers and employees safe -- Chapter 3. Your tools -- Chapter 4. Introduction to culinary techniques and principles -- Chapter 5. Planning and documenting your culinary creations -- Chapter 6. The world of stocks, sauces, and soups -- Chapter 7. Finger foods: Appetizers and sandwiches -- Chapter 8. Creating salads -- Chapter 9. Creating with meats -- Chapter 10. Creating with poultry -- Chapter 11. Creating with seafood -- Chapter 12. Creating with vegetables -- Chapter 13. Creating with dairy products and eggs -- Chapter 14. Basic baking principles. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 09/16/2011 | Reaccessioned | GC TX 911 .M67 2006 | NULIB000002165 | 05/20/2025 | c.1 | 05/20/2025 | Books |