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Culinary artistry

Author: Andrew Dornenburg; Karen Page
Publisher: New York : John Wiley, 1996.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"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 Andrew Dornenburg and Karen Page, Culinary Artists 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  Read more...
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Details

Genre/Form: Interviews
Document Type: Book
All Authors / Contributors: Andrew Dornenburg; Karen Page
ISBN: 0471287857 9780471287858
OCLC Number: 56078058
Notes: Includes index.
Description: xxi, 426 pages : illustrations ; 24 cm
Contents: The chef as artist --
Meet your medium --
Composing flavors --
Composing a dish. Why food matches? ; Food matches made in heaven ; Seasoning matches made in heaven --
Composing a menu. Common accompaniments to entrées --
Evolving a cuisine. The evolution of leading chefs' cuisines ; Desert island lists --
Culinary art as communion --
Resources --
Biographies of chefs.
Responsibility: Andrew Dornenburg and Karen Page ; photographs by James Bergin and Jessica Zane.

Abstract:

"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 Andrew Dornenburg and Karen Page, Culinary Artists 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." "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 chef's personality and offer opportunities for artistic expression."--Jacket.

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