Culinary Artistry
ISBN-13:
9780471287858
ISBN-10:
0471287857
Edition:
1
Author:
Karen Page, Andrew Dornenburg
Publication date:
1996
Publisher:
Wiley
Format:
Paperback
448 pages
Category:
Cooking Methods
,
Professional Cooking
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Book details
ISBN-13:
9780471287858
ISBN-10:
0471287857
Edition:
1
Author:
Karen Page, Andrew Dornenburg
Publication date:
1996
Publisher:
Wiley
Format:
Paperback
448 pages
Category:
Cooking Methods
,
Professional Cooking
Summary
Culinary Artistry (ISBN-13: 9780471287858 and ISBN-10: 0471287857), written by authors
Karen Page, Andrew Dornenburg, was published by Wiley in 1996.
With an overall rating of 4.0 stars, it's a notable title among other
Cooking Methods
(Professional Cooking) books. You can easily purchase or rent Culinary Artistry (Paperback) from BooksRun,
along with many other new and used
Cooking Methods
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.57.
Description
"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.
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.
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