Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.

By:

Morgan, James L. (James LeRoy), 1946-

Series: Butterworth-Heinemann hospitality management seriesPublication details: Amsterdam ; Boston : Elsevier Butterworth-Heinemann, c2006.Description: xxii, 370 p. : ill. ; CDISBN:

9780750679367 (pbk. : alk. paper)

Subject(s):

LOC classification:

TX911.M66 2006

Online resources:

Contents:

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
BOOK	Strathmore University (Main Library) Open Shelf	BOOK	TX911.M66 2006	Available	81604
BOOK	Strathmore University (Main Library) Open Shelf	BOOK	TX911.M66 2006	Available	77560
BOOK	Strathmore University (Main Library) Open Shelf	BOOK	TX911.M66 2006	Available	77561
BOOK	Strathmore University (Main Library) Open Shelf	BOOK	TX911.M66 2006	Available	77562
BOOK	Strathmore University (Main Library) Open Shelf	BOOK	TX911.M66 2006	Available	77563
BOOK	Strathmore University (Main Library) Open Shelf		TX911 .M66 2006	Available	80003

Total holds: 0

Includes bibliographical references (p. 313-318) and index.

Overview of world food and foodservice
Keeping your customers and employees safe
Your tools
Introduction to Cullinary techniques and principles
Planning and documenting your cullinary creations
The world of stocks, sauces and soups
Finger foods: Appetizers and sandwitches
Creating salads
Creating with meats
Creating with poultry
Creating with sea food
Creating with vegetables
Creating with dairy products and eggs
Basic baking principles

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