Search Results for Cuisine - Narrowed by: Food service.

Culinary Creation : An Introduction to Foodservice and World Cuisine.

2024-05-17T06:47:25Z

by Morgan, James.
Call Number 647.95
Publication Date 2007
Summary 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.
Format: Electronic Resources
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Culinary creation : an introduction to foodservice and world cuisine / James L. Morgan.

2024-05-17T06:47:25Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

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

2024-05-17T06:47:25Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Electronic Resources
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Food preparation for the professional / David A. Mizer ... [et al.].

2024-05-17T06:47:25Z

by Mizer, David A.
Call Number 641.57 FOO
Publication Date 2000
Summary "Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics - cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning - as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes troubleshooting information boxes that identify common problems, their causes, and solutions; a nutritional analysis of each recipe and nutrient profiles; and new sections covering the emerging interest in grains, pasta, legumes, and vegetables."--BOOK JACKET.
Format: Books