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Culinary Creation: An Introduction to Foodservice and World Cuisine

by: James L. Morgan
en

0750679360  9780750679367  9780080476940 

 


Culinary Creation: An Introduction to Foodservice and World Cuisine
By James L. Morgan


 


Product Description:

The book seeks not to present a detailed history and discussion, but instead is intended to pre 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.

* 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



Summary: A Delightful Introduction to the Culinary Field and to World Cuisine
Rating: 5

This delightful and enlightening book is well-suited as either a textbook or as part of your personal collection. The author's winning way and in-depth knowledge unite to bring you not only a solid introduction to the field, but also an appreciation for the diversity of the foods of the world. In fact, a dominant theme that permeates the book is that "The world is a collection of foods to enjoy", to borrow a quote from the book.

The author coins a term very early on. That term, "foodism", is defined as "prejudice against the food of other cultures", and the author makes a persuasive attempt to convince readers to free themselves of biases or preconceived notions they may harbor, either knowingly or unknowingly, against the food of cultures other than their own.

The book is well-structured for learning, with each chapter starting with a list of "Learning Objectives" and a "Chapter Outline". Each chapter ends with a list of "Selected Terms for Review", a list of "Review Questions", and a list of "Suggested Readings/Web Sites to Visit". The book also contains a glossary and an extensive bibliography.

The book comprises the following 14 chapters:

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

Finally, the book includes a recipe CD that spans 192 pages. But the content of this CD is more than just a recipe collection; at numerous points, it pres additional instruction above and beyond that pred in the text of the book. The CD is a very substantial complement to the book!

All-in-all, this book is highly-recommended as a worthy addition to your library!