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This title in other editions

Culinary Artistry

by and

Culinary Artistry Cover

 

Synopses & Reviews

Publisher Comments:

"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.

Synopsis:

This text focuses on the development of leading chefs' cuisines, detailing the work in photographs. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.

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.

Product Details

ISBN:
9780471287858
Author:
Andrew Dornenburg and Karen Page
Publisher:
John Wiley & Sons
Other:
Dornenburg, Andrew
Author:
Page, Karen
Author:
Dornenburg, Andrew
Author:
Peterson, James
Location:
New York :
Subject:
Cookery, american
Subject:
Cookery
Subject:
Professional
Subject:
Cooks
Subject:
Methods - General
Subject:
Cooks -- United States -- Interviews.
Subject:
Regional & Ethnic - American - General
Subject:
Methods - Professional
Subject:
Culinary Arts & Techniques
Subject:
Cooks -- United States.
Subject:
Cooking and Food-Professional and Quantity
Subject:
Food Writing & Reference
Copyright:
Edition Description:
Includes index.
Series Volume:
FS-081-98
Publication Date:
October 1996
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
448
Dimensions:
9.05x7.37x1.10 in. 1.91 lbs.

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Related Subjects

Business » Management
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Reference » Science Reference » Technology
Science and Mathematics » Chemistry » Organic

Culinary Artistry Used Trade Paper
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Product details 448 pages John Wiley & Sons - English 9780471287858 Reviews:
"Synopsis" by , This text focuses on the development of leading chefs' cuisines, detailing the work in photographs. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.
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