Selected Product:
| Culinary Artistry
Paperback
Edition: 1
Author: Andrew Dornenburg, Karen Page
Publisher: Wiley
Release Date: 1996-10-21
ISBN-10: 0471287857
ISBN-13: 9780471287858
List Price: $29.95
Average Customer Rating:
  | |
On Food and Cooking: The Science and Lore of the Kitchen
ISBN-10: 0684800012
ISBN-13: 9780684800011
List Price:$40.00
Working the Plate: The Art of Food Presentation
ISBN-10: 047147939X
ISBN-13: 9780471479390
List Price:$40.00
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
ISBN-10: 0821257188
ISBN-13: 9780821257180
List Price:$35.00
Amuse-Bouche: Little Bites That Delight Before the Meal Begins
ISBN-10: 0375507604
ISBN-13: 9780375507601
List Price:$35.00
Becoming a Chef
ISBN-10: 0471152099
ISBN-13: 9780471152095
List Price:$29.95
|
To use our price comparison to get the cheapest price, please click on the "Find the Cheapest Price" button located above for Culinary Artistry by Andrew Dornenburg, Karen Page (ISBN-10: 0471287857, ISBN-13: 9780471287858).
At this time we have not yet written a review for Culinary Artistry by Andrew Dornenburg, Karen Page (ISBN-10: 0471287857, ISBN-13: 9780471287858). Please continue to keep checking back to this page as we are constantly adding reviews.
Summaries and Customer Reviews are supplied by Amazon.com
"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.
Where are the pictures?
| Customer Rating:  | | This book is filled with all sorts of information about food prep and techniques and flavor blending. However, where are the pictures? The title makes it sound as though the book will be filled with all sorts of beautiful images, but the cover is all you really get. Food art is more than simply taste, but it is also presentation. This book lacks presentation. |
wow
| Customer Rating: | | this is the best book i have ever seen. it doesn't matter if you're a chef or never cooked a thing in your life, this boo is essential to your existence. just do yourself a favor and buy this book you wont be disappointed. |
A must have book for those who want to learn more about food.
| Customer Rating: | | This book is great for anyone that wants/needs help with pairing flavors and dishes. A must have for any culinarian. |
A Terrific Book - allows for new thinking on food.
| Customer Rating: | | This book opens my mind to new ways of thinking about food and it's presentation. It has excited me about planning for what might be used to enhance the food experience. I have always felt that a wonderful meal should be an exciting experience -- not just something to stop hunger - or to fill one up!!! Thank you for presenting such a book. |
My Favorite Culinary Book
| Customer Rating: | | As a culinary student and aspiring chef, this book has shown me which flavors and ingredients to combine successfully. Using this book, I developed a glaze that finished in the top 3 of a food competition. Better than any cookbook with recipes. |
|
