Culinary Artistry (Paperback)

"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.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	October 1996
First published:	November 1996
Authors:	A. Dornenburg
Dimensions:	250 x 170 x 26mm (L x W x T)
Format:	Paperback
Pages:	426
ISBN-13:	978-0-471-28785-8
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Food & Drink > General cookery > General
LSN:	0-471-28785-7
Barcode:	9780471287858

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