Bücher online kaufen
Culinary Artistry
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9780471287858
Veröffentl:
1996
Erscheinungsdatum:
21.10.1996
Seiten:
448
Autor:
Andrew Dornenburg
Gewicht:
805 g
Format:
230x187x28 mm
Sprache:
Deutsch
Beschreibung:
Karen Page and Andrew Dornenburg are the authors of the James Beard Award-winning The Flavor Bible , as well as What to Drink with What You Eat, winner of the 2007 IACP "Cookbook of the Year" Award, the Georges Duboeuf "Wine Book of the Year Award," and the Gourmand World Cookbook Award. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been winners of or finalists for James Beard and/or IACP book awards. Paired personally as well as professionally, the couple lives in New York City.
"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.
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.
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 Entrees.
Evolving a Cuisine.
The Evolution of Leading Chefs Cuisines.
Desert Island Lists.
Culinary Art as Communion.
Resources.
Biographies of Chefs.
Index.
About the Authors.
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 Entrees.
Evolving a Cuisine.
The Evolution of Leading Chefs Cuisines.
Desert Island Lists.
Culinary Art as Communion.
Resources.
Biographies of Chefs.
Index.
About the Authors.
Lieferung vom Verlag mit leichten Qualitätsmängeln möglich