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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
Inside This Book
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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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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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,
By
This review is from: Culinary Artistry (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.
2 of 2 people found the following review helpful
4.0 out of 5 stars
Duh, what the hell is this?,
By "pmj@aa.net" (Vashon Island, Wa USA) - See all my reviews
This review is from: Culinary Artistry (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.
2 of 2 people found the following review helpful
5.0 out of 5 stars
Inspiration and insight abound if nothing else.,
By A Customer
This review is from: Culinary Artistry (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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