Culinary Artistry

Culinary Artistry is an extraordinary book that chronicles the creative process of culinary composition and explores the architecture of flavors, dishes,and menus. 


Format: Softcover, 426 pages. 

Copyright: 1996 

Publisher: Wiley 

Author: Andrew Dornenburg and Karen Page 

ISBN: 9780471287858

$12.00 $10.99

Additional Details

Description: What are the secrets behind the artistry that allows leading chefs to compose a brilliant dish or a spectacular menu that contains the potential to touch and inspire us in much the same way as the compositions of a Beethoven, Shakespeare, or Van Gogh? 

For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef and Dining Out Andrew Dornenburg and Karen Page, Culinary Artistry 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. 

Chefs no longer merely duplicate classic recipes in leading American kitchens. Instead, a new generation of chefs is developing its own styles of cuisine through its own interpretations of ingredients and techniques. 

Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. 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. 

Culinary Artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chefs personality and offer opportunities for artistic expression. For Norman Van Aken, composing a menu is like staging a four-act play, requiring him to assign roles to each ingredient and dish. 

The ingredients and techniques that have come to characterize chefs' cuisines are revealed through their lists of the top 10 foods and flavors they'd choose to take with them to the proverbial desert island, along with the three cooking techniques they couldn't live without. 


Condition: Small indentations at bottom edge. Further good condition. 

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