Culinary Artistry
★
- ISBN13: 9780471287858
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description "In Culinary Artistry … Dornenburg and Page provide food and flavor of couples as a springboard for the recipe by the chef … Their hope is that once you know the scales, will be able to compose a symphony. "Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential of art in the field of food, Culinary Artistry is a must read. This is the first book that examines the creative process of culinary composition as it explores the intersection of food, imagination and taste. Through interviews with 30 top American chefs including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower and Alice Waters, the authors find WHA. . . More>>
Related Posts
Tags: Alice Waters, American Chefs, Artistry, Composition, Creative Process, Culinary, Daniel Boulud, Gray Kunz, Imagination, Intersection, Jean Louis Palladin, Jeremiah Tower, Molly, New York Times, Product Description, Quot, Remainder Mark, Rick Bayless, Scales, Springboard, York Times Magazine
November 2nd, 2009 at 1:45 pm
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.
November 2nd, 2009 at 4:35 pm
Culinary Artistry came up with a 4.5 star rating in a search pattern for “Garnishing”. The book is more concerned with matching of flavours – flavours, spices, herbs and foods that go together. In a roundabout way this does have relevance to garnishing. Culinary Artistry is overly engrosed in listing individual chefs favorite ingedients and methods of cooking that I felt was irrelevant and did not in its presented format convey enough information i.e more recipes.
November 2nd, 2009 at 6:19 pm
This is a great book and the price was right!! This book is extremely important for my son as he is attending culinary school and is required.
November 2nd, 2009 at 6:22 pm
A picture is worth a thousand words, as for this book it lacks pictures showing the artistic presentation of the finished culinary delights. Presentation of a five star culinary masterpiece is in my opinion part of food artistry. The biggest picture you have of any dish nearing tasteful completion is the cover. Keep the book for the tables or black and white information.
November 2nd, 2009 at 8:26 pm
I liked the opening comments on art, although I felt that the practical content was a bit obvious. My biggest complaint is that the book has rough uncut irregular edges making it impossible to flip through the pages, in desperation I cut a quarter inch off with my band saw. Additionally the cover flaps fold open, so I cut them off as well. Should have returned the book but I’m too lazy to do so. It feels like they tried to be too “artistic” with the book design. A great subject that could be taken to a much higher level.