Culinary Artistry / Edition 1by Andrew Dornenburg, Karen Page
Pub. Date: 11/28/1996
For anyone who believes in the potential for artistry in the realm of/i>/b>/b>/i>
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine.
For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
- Publication date:
- Sales rank:
- Product dimensions:
- 7.50(w) x 9.14(h) x 1.10(d)
Table of ContentsThe Chef as Artist.
Meet Your Medium.
Composing a Dish.
Why Food Matches?
Food Matches Made in Heaven.
Seasoning Matches Made in Heaven.
Composing a Menu.
Common Accompaniments to Entrees.
Evolving a Cuisine.
The Evolution of Leading Chefs' Cuisines.
Desert Island Lists.
Culinary Art as Communion.
Biographies of Chefs.
About the Authors.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
this is the best culinary book for new cooks as well as for professionals. This book helps you to know as well as to make your own dishes. Every Cook or Chef who want to learn or enhance his/her knowledge which he/she can use practically should buy it.
Without specific recipes, the authors steer you toward wonderful taste combinations. I refer to it constantly for everything from basic herb use to edgy taste combinations. A treasure.
Culinary Artistry is a modern-day Escoffier or Larousse, an extraordinary reference book that absolutely, positively deserves a spot on the bookshelf of every serious professional chef or home cook. It's required reading at top cooking schools as well as in top restaurant kitchens across the country.
I discovered this book thru a business associate. What a treasure! You get the tools you need to think & create your own style. Plus a lot of eye opening information. It would, however, be helpful if the authors included where to find the receipes of the suggested menu combinations. Many, many thanks!