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Culinary Artistry [Roughcut]

Andrew Dornenburg (Author), Karen Page (Author)
4.8 out of 5 stars  See all reviews (51 customer reviews)
List Price: CDN$ 37.95
Price: CDN$ 23.79 & eligible for FREE Super Saver Shipping on orders over CDN$ 25. Details
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Book Description

Publication Date: Nov 4 1996
"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.

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 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.

Frequently Bought Together

Culinary Artistry + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs + What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Price For All Three: CDN$ 72.07

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Product Description

From Amazon

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

From Booklist

In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless. Although short on prescription (hence, the paucity of recipes), the book is exhaustive in its rosters of flavor complements. So extensive are the volume's lists that the book is useful as a reference tool for only the most serious chefs and die-hard foodies. Mark Knoblauch --This text refers to the Paperback edition.
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First Sentence
We'll try to be clear what we mean when we say "art"-not that it's an easy task. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most helpful customer reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars Fantastic book but not for recipes May 6 2002
By Kirk K. Yousif
Format:Roughcut
This book is one of the best books in my collection. It is not a recipe book, nor is it a book on presentation with pretty pictures. It is a book to help you take the next step in developing your own recipes or to use as a reference when improvising. I have found several uses for this book so far and I keep it close at hand any time I am in the kitchen.
1. This is a great reference for what foods go together.
2. Helps in figuring out how to balance flavours.
3. A source of inspiration for new recipes.
4. The few recipes in this book are actually very good.
I would not reccommend this as a beginer book. It will be most useful once you have a handle on some techniques and a variety of recipes. I really cannot say enough good things about this book.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Duh, what the hell is this? Oct 16 2000
By "pmj@aa.net"
Format:Roughcut
I ordered this book, it came, I scanned it and went 'boy, this is useless'. That was four years ago or so and have since discovered that every time I pull pork chops from the freezer and go 'what should I do with this?' - I reach for Culinary Artistry - look under pork and see what other ingredients, spices, wines, cheese - go with it. Its a great way to validate your own instincts about what to combine with what.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Inspiration and insight abound if nothing else. Oct 26 1999
By A Customer
Format:Roughcut
Culinary Artistry is a book some may passover or leaf through in the bookstore for the likes of the Joy of Cooking or a Martha Stewart volume 20 cookbook. But look closer, the charts and the what-goes-well-with-what sections of this book alone are worth the price if only to give the food lover an inspired moment to create a dish with ingredients he or she may love. If you find yourself saying, "gee, I'd really love to have salmon tonight but I don't know what to put with it", pick up this book, find Salmon and refer to the extensive list of items that the interviewed chefs prefer with it and an idea is born. After that, all it takes is a little know-how in the kitchen and you've created your very own gourmet meal. If you choose to read from front to back you'll also discover page after page of insightful information from some of the nation's top chef's. Take your time, it's not a novel but it can be read like one and used as reference even after you've reached the last page. For the money, this is a book that will stay on your shelf for years to come and still manage to provide a new idea each time. So put down the Martha Stewart Haloween cookie issue and give Culinary Artistry a try, "It's a good thing". Sorry about that last one, she's infectious.
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Most recent customer reviews
5.0 out of 5 stars good read
This book is very good at giving new mixes of food pairing for plates, good read worth the time. I keep it in my office to veiw when building new plates
Published 7 months ago by dsetso
1.0 out of 5 stars A Lot Of Fluff, Little Substence
This books seems to be more about blowing smoke about American chef's than actual cooking. The contents that are useful in this book could have been written in a 20 or 30 page... Read more
Published on Nov 10 2009 by Artist Gail
5.0 out of 5 stars my favourite
This is my favourite "cook book." Its not a cook book per se, more like lists of ingredients that compliment each other. Read more
Published on Mar 22 2009 by Robin H. Margaret
5.0 out of 5 stars Culinary Artistry
This is an amazing book! Perfect for people who like to improvise in the kitchen, but need help pairing flavours. The perfect reference book to have on hand while cooking.
Published on Feb 24 2009 by schmeps
5.0 out of 5 stars Excellent, But Overwrought
Don't be put off by the title, or the bulk of the text of this extraordinary book. The core of the book is a lenghty list of just about any food you might wish to cook with, and... Read more
Published on Sep 28 2008 by Robert Pattison
5.0 out of 5 stars This Book Really Entices You to Think!
This is a fabulous book, filled cover to cover with creativity. It really inspires you to use your brain and creativity to produce fabulous dishes. Read more
Published on Nov 29 2006 by bachef
5.0 out of 5 stars A brilliant book.
"Culinary Artistry" came to my attention as an Amazon.com recommendation which mentioned that if I enjoyed the authors' book "The New American Chef" (which I did, very much), that... Read more
Published on Feb 8 2004 by Matthus
5.0 out of 5 stars "Inspiring"..."A godsend."
"FLAVOR MATCHMAKING: Some cooks look to books not for precise ingredients and specific instructions, but for inspiration. I've got a book for those cooks. Read more
Published on Nov 25 2003
5.0 out of 5 stars Culinary Artistry deserves 10 STARS!
Culinary Artistry deserves 10 stars for being the most important book in my kitchen!! When I'm stumped to make a new dish, I can open to any page of this book and come up with a... Read more
Published on Nov 16 2003
5.0 out of 5 stars Excellent reference for culinary students
I used this book as a reference for my hot foods classes in culinary school. It is well written and gives you many, many hints on how fully cultivate your talents in the kitchen. Read more
Published on Sep 25 2003
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