"Most used cookbook: CULINARY ARTISTRY
by Karen Page andAndrew Dornenburg." Grant Achatz
, chef of Alinea, inthe November 2006 issue of Chicago
To this day, if I′m really stuck for a flavor pairing, Iwill still refer to CULINARY ARTISTRY for its charts ofcommon, and not so common, matches." MichaelLaiskonis, 2007 James Beard Outstanding Pastry Chef at LeBernardin, in Saveur
My favorite cookbooks: CULINARY ARTISTRYandEl Bulli. Hung Huynh, winner of Top Chef Season 3
Favorite cookbook? CULINARY ARTISTRY. It s a really great reference book forchefs." Stephanie Izard, winner of TopChef Season 4
One of my favorite cookbooks isCULINARYARTISTRY. Hosea Rosenberg, winner of Top Chef Season 5
One of 10 must–have cookbooks [of all time] Givesyou insight into how chefs think. Alison Fryer andJennifer Grange, in the Toronto Star
One of six cookbooks every beginner shouldown. Nathan Lyon, Real Simple
CULINARY ARTISTRY offered a groundbreakingapproach to the idea of flavor pairings The book is said tohave revolutionized the way leading chefs cook. (WBEZ,Chicago Public Radio)
For inspiration Incredibly liberating Agodsend The one book that regularly makes the commute fromoffice desk to kitchen counter." Renee Schettler,The Washington Post
"CULINARY ARTISTRY seemed to pull together everythingthat was missing in my ideology of food....It is a myriad ofendless flavour combinations....One particular chapter fascinatesme: ′Meet Your Medium.′ This chapter encapsulates all that isimportant to cooking....What I love about this book is the factthat it can give you a framework on which to build your own foodstyle." John Campbell, executive chef, the Michelintwo–star restaurant The Vineyard at Stockcross, Berkshire,England
CULINARY ARTISTRY is absolutely brilliant. I nowrecommend it to aspiring mixologists as a key resource forunderstanding the ideas and theories behind creating unique flavorcombinations and generally how to approach the craft as anartisan. Ryan Magarian, mixologist
If you want to look like a genius in the kitchen, toppicks includeCULINARY ARTISTRY." Chad Ward,eGullet.org
"When you′re in a kitchen where you have lots of cooks comingand going, someone′s always dragging their favorite book in andit′s dog–eared from use. It′s well–known in food circles thatCULINARY ARTISTRY is one of those books that people dragalong with them or that they hand on to otherchefs." Lucinda Scala Quinn, MSLO Executive EditorialFood Director and host of "EatDrink" on Martha Stewart LivingRadio
When [current French Laundry chef de cuisine TimothyHollingsworth] first moved up from commis to cook at The FrenchLaundry, John Fraser (today the executive chef of Dovetail in NewYork City) had recommended that he read CULINARY ARTISTRY.The book features extensive lists of ingredients and other foodsthey get along with CULINARY ARTISTRY had gotten himthrough those menu meetings during his formative years at TheFrench Laundry. Andrew Friedman, author ofKnives at Dawn: America s Quest for Culinary Glory at theLegendary Bocuse d Or Competition
"CULINARY ARTISTRY: This is the best reference book I′veused." Scott Giambastiani, executive chef atGoogle
Most professional chefs skip cookbooks altogether, butone book you′re likely to find well–thumbed on their bookshelves isCULINARY ARTISTRY People always ask me ′Whatgoes good with what?′ said chef David Kamen, an instructor at TheCulinary Institute of America. This is the book to have.It′s very helpful. " Gemma Tarlach, MilwaukeeJournal Sentinel
"Not all spices go well together. An excellent resource forlearning about spices and what they complement is CULINARYARTISTRY." BBQ master Mike Mills and Amy MillsTunnicliffe in their 2005 book Peace, Love andBarbecue
"For those with an interest in adding ′kitchen′ flavors andcreativity to their cocktails, CULINARY ARTISTRY offers anintense introduction that will have you off andrunning." Christopher Conatser, mixologist and 2008winner of the Greater Kansas City Bartending Competition
"One of our favorite research tools that we use when developingrecipes for our books (the only diabetic cookbooks to win the JamesBeard and Julia Child Cookbook Awards) is CULINARYARTISTRY." Frances Towner Giedt and Bonnie SandersPolin, PhD, DIABETIC–LIFESTYLE.COM
"One of the books that I have often recommended to variousmixologists across the country has been CULINARY ARTISTRY.It presents the culinary palate in a unique mannerby illustratingthe methodology that many of the world s greatest chefs useto approach thinking about what flavors work best with otherflavors I found it refreshing to see it covered so well,especially since mixology specifically IS the art of flavorpairing." Robert Hess, DrinkBoy.com
CULINARY ARTISTRY is full of valuable advice forcooking professionals, and I highly recommendit. Rocco DiSpirito, in his bookFlavor
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