"...it's been a valuable source of inspiration...lots of great
recipes..." -- Delicious Food Magazine, July 2007)
"An extraordinary landmark book...by the brightest young author team on the culinary scene today." -- Bill Wallace and George Benson, National Public Radio
"CULINARY ARTISTRY...seemed to pull together everything that was missing in my ideology of food."
--John Campbell, chef, The Vineyard at Stockcross -- Caterer.com, August 2003
"Incredibly liberating...Inspiring...A godsend."
--Renee Schettler -- The Washington Post, November 23, 2003
"One of the best culinary books of the year." -- Time Out: New York (Dec. 1996)
"One of the best culinary books of the year....A valuable reference for both amateurs and professionals." -- Time Out, December 1996
"Provides food and flavor pairings....Once you know the scales, you will be able to compose a symphony." -- Molly O'Neill, The New York Times Magazine (Nov. 1995)
"Receives honorable mention as one of the year's best culinary reference books." -- William Rice, The Chicago Tribune
From the Inside Flap
What are the secrets behind the artistry that allows leading chefs to compose a brilliant dish or a spectacular menu that contains the potential to touch and inspire us in much the same way as the compositions of a Beethoven, Shakespeare, or Van Gogh?
For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The second volume from James Beard Award-winning authors of Becoming a Chef and Dining Out Andrew Dornenburg and Karen Page, Culinary Artistry 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 chefs -- including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters -- the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate.
Chefs no longer merely duplicate classic recipes in leading American kitchens. Instead, a new generation of chefs is developing its own styles of cuisine thorugh its own interpretations of ingredients and techniques.
Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. 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.
Culinary Artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunties for artistic expression. For Norman Van Aken, composing a menu is like staging a four-act play, requiring him to assign roles to each ingredient and dish.
The ingredients and techniques that have come to characterize chefs' cuisines are revealed through their lists of the top 10 foods and flavors they'd choose to take with them to a proverbial desert island, along with the three cooking techniques they couldn't live without.
Other features of Culinary Artistry include:
- Discussions of the chef as artist, food as medium, and culinary art as communion
- Guides to flavor "pals" and "cliques," and food matches representing some of history's most successful combinations of flavors and ingredients
- Chefs' signature recipes
- Standout menus
- Dozens of original, artistic photographs