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... Read more
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.
