000			01859nam a2200217Ia 4500
003			NULRC
005			20250520094843.0
008			250520s9999 xx 000 0 und d
020			_a9780750679367
040			_cNULRC
050			_aTX 911 .M67 2006
100			_aMorgan, James L. _eauthor
245		0	_aCulinary creation : _ban introduction to foodservice and world cuisine / _cJames L. Morgan
260			_aAmsterdam : _bElsevier Science, _cc2006
300			_axxii, 370 pages : _billustrations ; _c26 cm.
504			_aIncludes bibliographical references and index.
505			_aChapter 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			_aThe 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			_aFOOD SERVICE
942			_2lcc _cBK
999			_c4406 _d4406