Culinary Artistry
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$31.95
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Product Details
Author:
Andrew Dornenburg, Karen Page
Format:
Paperback
Pages:
448
Publisher:
Wiley (November 14, 1996)
Language:
English
Audience:
College/higher education
ISBN-13:
9780471287858
Weight:
22.4oz
Dimensions:
7.4" x 9.2" x 1"
File:
Wiley-wileyUS_2_1_20260815-20260815.xml
Folder:
Wiley
List Price:
$31.95
Country of Origin:
United States
Case Pack:
16
As low as:
$30.35
Publisher Identifier:
P-WIL
Discount Code:
D
Pub Discount:
50
Imprint:
Wiley
Overview
"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.
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.
