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Culinary Artistry [Paperback]

Andrew Dornenburg , Karen Page
4.2 out of 5 stars  See all reviews (10 customer reviews)
RRP: 69.99
Price: 19.99 & FREE Delivery in the UK. Details
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Book Description

21 Oct 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 + Food Presenting Secrets: Creative Styling Techniques + The Flavour Thesaurus
Price For All Three: 43.05

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Product details

  • Paperback: 448 pages
  • Publisher: John Wiley & Sons (21 Oct 1996)
  • Language: English
  • ISBN-10: 0471287857
  • ISBN-13: 978-0471287858
  • Product Dimensions: 7.5 x 9.1 x 1.1 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 113,143 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

"...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


Inside This Book (Learn More)
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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Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most Helpful Customer Reviews
40 of 42 people found the following review helpful
4.0 out of 5 stars This reference is the "Color Wheel" of food. 24 Jan 1998
By A Customer
Format:Paperback
Painters have the color wheel to identify what colors match others. Now chefs, and lovers of food everywhere, have one too.
"Culinary Artistry" is not a "cookbook." Rather, it is a culinary chemistry textbook. Hundreds of pages are dedicated to the "Food matches made in heaven." That is to say, what food goes with what food/herb/spice.
Anyone who loves cooking will love it even more with the wealth of knowledge that this book imparts to the reader. It will take every aspiring chef, or home cook to a higher level.
No matter how many "cookbooks" you have, "Culinary Artistry" is an invaluable reference in your cooking library!
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6 of 6 people found the following review helpful
4.0 out of 5 stars A very useful book to have 12 Aug 2010
Format:Paperback
Let's get the criticism over first. Cross-referencing is not perfect by any means, by which I mean references to ingredient B under ingredient A are not necessarily accompanied by references to ingredient A under ingredient B. But, unless you're a complete amateur, that shouldn't matter too much - and I would not recommend this book to anyone who hasn't been the main household cook for a couple of years. Then, there are the accusations of sharp practice by the authors, because each book recommends buying the previous one to complement the content. Strictly speaking, this should only be done if the newer work does not contain stuff in the older work - which with these books is very much not the case, and if the newer work makes little sense without the older one. In which case, why not just publish an improved edition of the older work? Personally, I know of hardly any cookery writers who do not repeat themselves to an extent. I probably won't buy any other books by these authors, but will remain happy with this volume.

So, what's good about it. First, it is not just about matching ingredients and flavours, although that aspect seems to have caught the attention of some reviewers. As the title suggests, its about all the creative side of cooking. So, you will find here a series of shorts from leading American chefs on the artistic aspects of cooking. This is followed by extensive coverage of creating flavours, creating dishes, creating menus, and evolving a cuisine. This is cited by some to be "limited" to "classical" combinations. I don't really know what "classical" means. Certain flavours go well with other flavours, either in contrast or as complements - that is fact.
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1 of 1 people found the following review helpful
5.0 out of 5 stars must have 30 April 2010
Format:Paperback
this is one of the must-have books in the kitchen. it helps to compose flavors and dishes, to replace the ingredients, cooking tecniques. very helpful and inspirational.
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22 of 28 people found the following review helpful
3.0 out of 5 stars Go for their newer work instead 9 Oct 2008
By E. L. Wisty TOP 500 REVIEWER VINE VOICE
Format:Paperback|Verified Purchase
I bought the authors' newer work, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, which describes itself as covering "modern" flavour combinations, whereas this earlier work covers "classic" flavour combinations. It also says in that other book that it ought to be used in conjunction with this earlier work (and also with their work on food and drink matching, What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water).

So, I duly went ahead and got this book too. However, I honestly cannot see anything in this earlier book which warrants getting it if you have the later work, as the later work appears to be a superset of the earlier with no obvious disjointedness. (And I'm mildly annoyed that some of the issues plaguing the later work exist here and are in fact identical - i.e. where flavour A references flavour B, then flavour B does not necessarily reference flavour A in return; this hasn't been addressed in the 12 years intervening publication of the two books.) Just go for the newer book alone.
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5.0 out of 5 stars best book ever 26 Oct 2013
Format:Paperback|Verified Purchase
desert island
this would be the 1 book i would live with for the rest of my life
i have bought over 10 copies of this book because i always give mine away
which is why i just bought it again
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