This Paperback Book item from Wiley was reviewed on 26-Oct-2008.
Search ISBN:0471287857 offer from Abebooks or used books from Alibris. Culinary Artistry Reference Book. Classifications : Culinary Arts & Techniques Cooking, Food & Wine Subjects Books Professional Professional Cooking Cooking, Food & Wine Subjects Books General U.S. Regional Regional & International Cooking, Food & Wine . Click the following link to view the cover of Culinary Artistry. Related topics: Subjects. Books. Professional. Subjects. Books. General. U.S. Regional. Subjects. Books. General AAS. requestid: 1f824b1f-2658-459d-aa65-6799e6b1f169
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1) Paperback Book Culinary Artistry by Wiley. This book is filled with all sorts of information about food prep and techniques and flavor blending. However, where are the pictures? The title makes it sound as though the book will be filled with all sorts of beautiful images, but the cover is all you really get. Food art is more than simply taste, but it is also presentation. This book lacks presentation.¤ 2) Paperback Book Culinary Artistry by Wiley. this is the best book i have ever seen. it doesn´t matter if you´re a chef or never cooked a thing in your life, this boo is essential to your existence. just do yourself a favor and buy this book you wont be disappointed.¤ 3) Paperback Book Culinary Artistry by Wiley. This book is great for anyone that wants/needs help with pairing flavors and dishes. A must have for any culinarian.¤ 4) Paperback Book Culinary Artistry by Wiley. This book opens my mind to new ways of thinking about food and it´s presentation. It has excited me about planning for what might be used to enhance the food experience. I have always felt that a wonderful meal should be an exciting experience -- not just something to stop hunger - or to fill one up!!! Thank you for presenting such a book.¤ 5) Paperback Book Culinary Artistry by Wiley. As a culinary student and aspiring chef, this book has shown me which flavors and ingredients to combine successfully. Using this book, I developed a glaze that finished in the top 3 of a food competition. Better than any cookbook with recipes.¤ 6) Paperback Book Culinary Artistry by Wiley. "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."a 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.¤ 7) Paperback Book Culinary Artistry by Wiley. If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef´s point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day. The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text. How this will affect any individual´s own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there´s a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle¤ Page Updated: Robert N. Goolsby, 23-Nov-2008, 04712878579780471287858, 040-990-570-9X0-120-880-8 
Culinary Artistry, Book, Image © Wiley
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