James Morgan

eBook, ePUB

Culinary Creation (eBook, ePUB)

Beschreibung

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.

Technische Details

• Geräte: eReader
• mit Kopierschutz
• Größe: 43.2MB

Barrierefreiheit

• Text-to-Speech
• E-Mail des Verlags für Barrierefreiheitsfragen: [e-mail]
• ARIA-Rollen für verbesserte strukturelle Navigation
• Navigation über vor-/zurück-Elemente ohne Inhaltsverzeichnis
• Seitennummerierung folgt dem gedruckten Werk
• Mathematische Inhalte in MathML für assistive Technologien
• Kurze Alternativtexte für nicht-textuelle Inhalte vorhanden
• Text und Medien in logischer Lesereihenfolge angeordnet
• Navigierbarer Index mit direktem Zugriff auf Indexbegriffe
• Navigierbares Inhaltsverzeichnis für direkten Zugriff auf Text und Medien

Autor

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.

Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 400
• Erscheinungstermin: 7. Juni 2007
• Englisch
• ISBN-13: 9781136412707
• Artikelnr.: 38443349

Rezensionen

"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