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Culinary Artistry

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Culinary Artistry
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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."—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.

Details:
DetailValue
AuthorKaren Page
BindingRoughcut
Dewey Decimal Number641.5973
EAN9780471287858
ISBN0471287857
LabelWiley
LanguagesEnglish
List Price$29.95
ManufacturerWiley
Number Of Items1
Number Of Pages448
Product GroupBook
Product Type NameABIS_BOOK
Publication Date1996-11-04
PublisherWiley
StudioWiley
TitleCulinary Artistry
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