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Culinary Artistry |
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Culinary Artistry |
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Dewey Decimal Number: 641.5973 EAN: 9780471287858 ISBN: 0471287857 Label: Wiley Languages: Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 448 Publication Date: November 04, 1996 Publisher: Wiley Studio: Wiley Editorial Review: Product 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 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. Amazon.com Review: 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 Related Items:
Average Rating:
 Rating:  - Not very useful for the accomplished cookI bought this to get more info and ideas for plating and presentation. I was not very impressed. Rating:  - Great information for those who like to cook!Great book! Highly recommended. Has detailed description of how to match the right spices with the right foods. Love it. Rating: - Great for culinary profesionals!I bought this book to go with the flavor bible, and what to drink with what you eat. Good books full of great info. This book is a paper back version, unlike the flavor bible, and what to drink, they are hard cover. These books are great tools when used together, and are highly useful in menu development. I find its best to create a topic cluster highlighting a primary ingredient with multiple accentuating ingredients. Some of these ingredients are not compatible with each other, but you can make it possible by adding a pedal note "i.e. common accentuating ingredient" to combine two different flavor profiles. Then it just comes down to technique, and how you want to incorporate the different flavors. I'm a professional Chef, and these books are a "must have" for anyone interested in creating amazing dishes. Rating:  - Cooking is an art but..Being a true food & wine lover and amateur cook, I do not regret having got this book but there are some aspects that should not be disregarded as the title can be a bit misleading. First of all, although it was clear from the start, it is not a cookbook at all. Far from it, it is neither a book on the techniques every cook should know nor a collection of useful or good recipes. It is rather a reference book for food lovers and potentially for chefs. Food matching is the most interesting section of the book. No doubt this is the perfect book for somebody who is not looking for specific dishes or ingredients, but for inspiration. However, having already bought "The Flavor Bible", you will notice that Culinary Artistry not only has some overlapping with `the bible" but also is rather incomplete. That is quite disappointing... Admittedly, this book is quite useful for a reference concerning matching different food, although many of the matchs look standard, and any chef should know what goes with what. In all cases, it can be a good place to find ideas, or to remember food combinations, and the tables are very clear. The biggest complaint - to the extent I was about to ask for a replacement or refund, is that, having received the book by mail, I could not notice that the book has rough uncut irregular edges making it impossible to browse through its pages. I also wonder whether I got a faulty or second hand book. It comes as a surprise as the book deals with presentation and sense-inviting meals (e.g. flat food vs. architectural presentation) As to the paper quality and the presentation itself, don't expect a great thing: it lacks pictures showing the artistic presentation of the finished plates.Certainly presentation is in my opinion part of food artistry.
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