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Culinary Artistry

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Culinary Artistry

"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 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.

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Detail Value
Author
Karen Page
Binding
Roughcut
Dewey Decimal Number
641.5973
EAN
9780471287858
ISBN
0471287857
Label
Wiley
Languages
English
List Price
$29.95
Manufacturer
Wiley
Number Of Items
1
Number Of Pages
448
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
1996-11-04
Publisher
Wiley
Studio
Wiley
Title
Culinary Artistry
Feature
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