Culinary Artistry

Paperback | November 4, 1996

byAndrew Dornenburg, Karen Page

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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.

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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 ...

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 ...

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 intersect...

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Format:PaperbackDimensions:448 pages, 9.1 × 7.4 × 1.3 inPublished:November 4, 1996Publisher:Wiley

The following ISBNs are associated with this title:

ISBN - 10:0471287857

ISBN - 13:9780471287858

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Reviews

Rated 5 out of 5 by from Indespensable As a chef I find this book indispensable when coming up with menu, and recipe ideas. I believe it is their first book and shares alot in common with their "Flavour Bible" however this book also touches greatly on classic flavour combinations, and culinary theory. I use this book in combination with their other books as a go to reference for any development. It wont do you much good if you dont already know how to cook, but i feel as though an experienced home cook could use it for cultivating their own ideas, or ingredient/flavour substitution in other recipes.
Date published: 2011-07-28
Rated 4 out of 5 by from awesome....!!!!! it is an awesome book, it has got everything tht u need to know abut flavors and flavor parring, it is a good book to refer for a young aspiring chef. it has lots of information abut composing dish & menu. i hv only 1 problem , the copy tht i received has one page missing (page 86), its blank.
Date published: 2009-07-24
Rated 4 out of 5 by from Flex your culinary imagination I like the idea of this book. The composing flavors, dishes and menu are an excellent resource. I spent hours reading the pages on what flavour or seasoning matches with what, what food is in season, and days on how to put a menu together--planning, balance, progression of flavours, textures and surprise. I didn't try any of the recipes listed from famous restaurants in the last section, and I have to confess I didn't spend too much time there to give a fair assessment, but they do seem a bit challenging at a first glance. What's fun is the quotes and in-depth interviews of America's top chefs, it would have been good to throw in the mix other chef voices from other parts of the world. The first part of section one on the cook as an artist was weak, and pretty obvious, but I did like the discussion on novel combinations, connecting the unconnected, restructuring the problem, using the five sense, experimenting and finding inspiration. The bibliography is indispensable. Three things I learnt from this book: keep it simple, don't get complicated; when developing a menu think about ingredients and what you can buy locally; and don't be afraid to experiment and riff off other recipes.
Date published: 2007-12-05
Rated 5 out of 5 by from you can't do without If you are a chef or just a beginner this is the book to have. It just has everything you need to know about what goes good with which food. Stuck for ideas about what to serve with duck just look up duck and you will have about twenty different things to chose from. Get the book you will not be disappointed.
Date published: 2002-10-01
Rated 5 out of 5 by from A Unique Resource Book for the Adventurous Chef I picked this book up, thinking it might be an interesting guide to the techniques required to create those wonderful plated presentations we enjoy in the finest of restaurants. Instead, this book has become an important part of my cook book collection for an entirely different reason. When it's time to be inventive, or when you are trying to figure out a new way to put ingredients together for a dish -- this is the book to turn to. You simply select an ingredient, herb, spice, etc. or other key ingredient from the well organized sections or index. What then follows, for each listed key entry is a complete list of complementary ingredients, spices, herbs and flavours that you can pair and combine. Although many cookbooks discuss the pairing of flavours, this book gives you the "raw data" while still being interesting and appealing. Manys a time I've "winged it" with this book. The authors also have chapters devoted to composing flavours and matching foods with anecdotes from professional chefs who describe how they compose dishes and menus. Don't buy this book as a cook book. Buy it for what it is -- an excellent detailed resource to help you go beyond the written recipe. While not every experiment is a success this book has given me the confidence to strike out on my own in the kitchen and cooking is a lot more fun!
Date published: 2000-10-25

Extra Content

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 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)