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Comment: Paperback, companion disc included, Condition: Very Good; light creasing to cover and spine.
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Culinary Creation Paperback – August 16, 2011

ISBN-13: 978-0750679367 ISBN-10: 0750679360

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Product Details

  • Paperback: 400 pages
  • Publisher: Routledge (August 16, 2011)
  • Language: English
  • ISBN-10: 0750679360
  • ISBN-13: 978-0750679367
  • Product Dimensions: 0.8 x 7 x 10 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,912,804 in Books (See Top 100 in Books)

Editorial 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 (

"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

Book Description

A truly international introduction to essentials of culinary arts and food production

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Most Helpful Customer Reviews

5 of 5 people found the following review helpful By D. Theese on March 31, 2006
Format: Paperback
This delightful and enlightening book is well-suited as either a textbook or as part of your personal collection. The author's winning way and in-depth knowledge unite to bring you not only a solid introduction to the field, but also an appreciation for the diversity of the foods of the world. In fact, a dominant theme that permeates the book is that "The world is a collection of foods to enjoy", to borrow a quote from the book.

The author coins a term very early on. That term, "foodism", is defined as "prejudice against the food of other cultures", and the author makes a persuasive attempt to convince readers to free themselves of biases or preconceived notions they may harbor, either knowingly or unknowingly, against the food of cultures other than their own.

The book is well-structured for learning, with each chapter starting with a list of "Learning Objectives" and a "Chapter Outline". Each chapter ends with a list of "Selected Terms for Review", a list of "Review Questions", and a list of "Suggested Readings/Web Sites to Visit". The book also contains a glossary and an extensive bibliography.

The book comprises the following 14 chapters:

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

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