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Culinary Artistry
Treebeardbooks
(139544)
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US $5,99 (ca. CHF 4,76) USPS Media MailTM.
Standort: West Palm Beach, Florida, USA
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eBay-Artikelnr.:375950314653
Artikelmerkmale
- Artikelzustand
- Book Title
- Culinary Artistry
- MPN
- 9780471287858
- ISBN
- 9780471287858
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471287857
ISBN-13
9780471287858
eBay Product ID (ePID)
848556
Product Key Features
Number of Pages
448 Pages
Language
English
Publication Name
Culinary Artistry
Publication Year
1996
Subject
General, Methods / General
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
22.4 Oz
Item Length
9.2 in
Item Width
7.4 in
Additional Product Features
Intended Audience
College Audience
LCCN
96-036102
Dewey Edition
20
Illustrated
Yes
Dewey Decimal
641.597
Table Of Content
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 Entrees. Evolving a Cuisine. The Evolution of Leading Chefs' Cuisines. Desert Island Lists. Culinary Art as Communion. Resources. Biographies of Chefs. Index. About the Authors.
Synopsis
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 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., "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 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., "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 ONeil in The New York Times Magazine.
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