Dornenburg, AndrewPage, Karen
John Wiley & Sons, Inc (Hoboken, NJ, 1996) (eng) English9780471287858UnknownUnknownCOOKS-UNITED STATES-INTERVIEWS; UnknownFor 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.
Physical dimension
xxii, 426 p.23 cm.ill.
Summary / review / table of contents
The chef as artist --
Meet your medium --
Composing flavors --
Composing a dish. Why food matches? ; Food matches made in heaven ; Seasoning matches made in heaven --
Composing a menu. Common accompaniments to entreĢes --
Evolving a cuisine. The evolution of leading chefs' cuisines ; Desert island lists --
Culinary art as communion --
Resources --
Biographies of chefs.