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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 chefsincluding Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersthe 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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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $29.95
Copyright year: 1996
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/4/1996
Size: 7.75" wide x 10.00" long x 1.25" tall
|The Chef as Artist?|
|Meet Your Medium?|
|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?|
|Biographies of Chefs?|
|About the Authors|