Culinary Artistry

by Andrew Dornenburg, Karen Page

Wiley | November 4, 1996 | Trade Paperback |

4.6 out of 5 rating. 5 Reviews
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"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."a 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.

Format: Trade Paperback

Dimensions: 448 Pages, 7.09 × 9.06 × 1.18 in

Published: November 4, 1996

Publisher: Wiley

The following ISBNs are associated with this title:

ISBN - 10: 0471287857

ISBN - 13: 9780471287858

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– More About This Product –

Culinary Artistry

by Andrew Dornenburg, Karen Page

Format: Trade Paperback

Dimensions: 448 Pages, 7.09 × 9.06 × 1.18 in

Published: November 4, 1996

Publisher: Wiley

The following ISBNs are associated with this title:

ISBN - 10: 0471287857

ISBN - 13: 9780471287858

About the Book

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 chefs???including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters???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.

Table of Contents

The Chef as Artist.

Meet Your Medium.

Composing Flavors.

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.

Resources.

Biographies of Chefs.

Index.

About the Authors.

From the Publisher

"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."a 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.

From the Jacket

For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists 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 chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters - the authors reveal what defines "culinary artists", how and where they find their inspiration, and how they translate that vision to the plate. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. 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. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs'' menus are painstakingly created. The book also reveals how a menu can communicate a chef''s personality and offer opportunities for artistic expression.

About the Author

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From Our Editors

 

This insightful text examines the delicate process of creating culinary delights when combined with imagination, taste and food. Culinary Artistry presents interviews of 30 of America's most respected chefs to ascertain where they derive their inspiration for their particular gastronomic masterpieces. In the process they reveal how they achieve their creative ideas and how they translate them onto the plate. As well, the chefs discuss how they choose their ingredients, how they pair certain flavours and how they combine dishes into menus. This superior volume offers a wealth of information and insightful ideas that will enable any chef, both amateur and professional, to achieve a higher level of cookery.

Editorial Reviews

"The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." ("The New Yorker," September 2001)
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