Culinary Creation

By: James Morgan

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Paperback | 3 March 2006 | Edition Number 1

At a Glance

Paperback
394 Pages

Dimensions(cm)
25.4 x 17.8 x 2.06

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$131.75

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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.
* 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

Industry Reviews

"Chef Morgan has written a delightfully informative and useful text, beautifully presenting the cuisines of many different countries and regions. The included recipe CD is a marvelous and much-needed addition to any culinary collection. His instructional approach is innovative and welcoming." -- Christine Jaszay, Ph.D., Professor of Foodservice Management and Director of The Isbell Hospitality Ethics Center, Northern Arizona University "If you are career-minded about the food-industry, Culinary Creation is a must-have. It's easy to read and full of valuable food facts and wit. It's fuel to feed the creative food mind!" -- Kiyoko Goldhardt, Chef/Instructor, The House of Rice (houserice.com) "To create this textbook, Morgan has taken a healthy portion of adventure, added exotic ingredients, flavored it with reason, and balanced it with a passion for the craft, culinary joy, and a good helping of care." -- Joseph Eid, Chef Instructor, Le Cordon Bleu

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