Culinary Creation [With CDROM]

For advanced level undergraduate courses in Hospitality and Culinary Arts, College courses in Hospitality and Culinary Arts and Food and Consumer Science.

A chef holds one of the highest positions of trust in our society. This book stresses the importance of having a basic knowledge as well as open-minded curiosity about the foods of all cultures. With the burgeoning popularity and availability of foods from all parts of the world, it's crucial that chefs and managers in the hospitality industry constantly acquire knowledge about cuisines worldwide.

Author: James Morgan
Publisher: Routledge
Published: 03/03/2006
Pages: 392
Binding Type: Paperback
Weight: 1.66lbs
Size: 10.18h x 7.18w x 0.71d
ISBN: 9780750679367

About the Author
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.