Culinary Artistry"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." --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. |
Contents
The Chef as Artist | 1 |
Meet Your Medium | 23 |
Composing Flavors | 37 |
Composing a Dish | 61 |
Composing a Menu | 223 |
Evolving a Cuisine | 289 |
Herbed Baby Chicken with LemonThyme Butter Mark Peel | 357 |
Other editions - View all
Common terms and phrases
Alice Waters almonds anchovies apples artichokes bacon bake basil Bayless beans braise butter cabbage caramel carrots caviar celery cheese chef-owner chervil Chez Panisse chicken chiles chives chocolate chopped cilantro cinnamon cloves Coconut cooking coriander corn cuisine culinary Daniel Boulud dessert dish eggplant eggs especially fennel fish flavor foie gras fresh fruit garlic Germon ginger green Grilled herbs horseradish ice cream ingredients James Beard Foundation Jeremiah Tower juice lamb leeks lemon lime lobster Mark Peel meat menu mushrooms mustard Norman Van Aken nutmeg olive oil onions oranges Panisse Parmesan parsley pasta pears Peel pepper plate pork potatoes purée recipe restaurant rice Rick Bayless risotto Roasted rosemary saffron Salad salmon salt sauce sauté says season served shallots Shere Shire soup sour cream spinach sugar sweet tablespoons tarragon taste things thyme tomatoes truffles vanilla veal vegetables vinaigrette vinegar Vongerichten walnuts watercress wine York