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Culinary Artistry

By Karen Page and Andrew Dornenburg
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Check link for latest rating. ( 1,948 ratings, 49 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Culinary Artistry explores the cuisines of leading chefs through anecdotes and vivid photographs. It delves into the principles guiding their culinary styles, with insights on flavour enhancement, new dish creation, and menu philosophy.
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Format: Paperback / softback
$6499
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

Ideal for professional chefs, cooking enthusiasts, and anyone eager to deepen their understanding of flavour and culinary creativity.

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"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.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Written in an anecdotal style, this text focuses on the development of leading chefs' cuisines, detailing the work in photographs. It also highlights the principles upon which the chefs base their cuisine.

The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Esteemed chefs such as Grant Achatz and Michael Laiskonis praise Culinary Artistry as an indispensable reference, especially for flavour pairings. Winners of Top Chef and acclaimed culinary figures regard it as a favourite and essential resource. Media outlets highlight its insight into chefs' thinking and its value for both beginners and seasoned cooks.

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Book Details

INFORMATION

ISBN: 9780471287858

Publisher: John Wiley & Sons Inc

Format: Paperback / softback

Date Published: 21 October 1996

Country: United States

Imprint: John Wiley & Sons Inc

Audience: General / adult

DIMENSIONS

Spine width: 25.0mm

Width: 188.0mm

Height: 234.0mm

Weight: 635g

Pages: 448

Collections

Andrew Dornenburg Cook Books & Recipes Cooking & Food Karen Page Non-Fiction

About the Author

Andrew Dornenburg and Karen Page are co-authors of a ground-breaking trilogy of books chronicling America's vibrant restaurant culture: Becoming a Chef, Culinary Artistry, and Dining Out. Becoming a Chef won the 1996 James Beard Book Award for Best Writing on food, and the couple awards an annual Becoming a Chef Scholarship with a percentage of the royalties from the book. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, Judson Grill, and March in New York City; and Biba and the East Coast Grill in Boston. He attended The School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Benz AwardΓ‘ for Women's Achievement, is a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to the council of 100 (leading alumnae). The couple lives in New York City.

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