392 Pages
by
Routledge
392 Pages
by
Routledge
400 Pages
by
Routledge
Also available as eBook on:
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.
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
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
Biography
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.
