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Culinary Artistry (Hospitality) Paperback – 21 Oct 1996

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Paperback, 21 Oct 1996
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Product details

  • Paperback: 448 pages
  • Publisher: John Wiley & Sons; 1 edition (21 Oct. 1996)
  • Language: English
  • ISBN-10: 0471287857
  • ISBN-13: 978-0471287858
  • Product Dimensions: 18.9 x 3.1 x 23.2 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 131,059 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description


"Most used cookbook: CULINARY ARTISTRY by Karen Page andAndrew Dornenburg." Grant Achatz, chef of Alinea, inthe November 2006 issue of Chicago magazine 

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

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
Explore More
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Thomas Holt on 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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41 of 43 people found the following review helpful By A Customer on 24 Jan. 1998
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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26 of 32 people found the following review helpful By E. L. Wisty TOP 500 REVIEWERVINE VOICE on 9 Oct. 2008
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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Format: Paperback
This book is full of information on how to put ingredients together. There is a section in the book which allows you to look up an ingredient and it shows you what other ingredients/ herbs spices etc go well with it and in some cases there are also some recipe ideas. Personally i find this the most useful section as i often have something in my fridge or in mind and i am not sure what to cook with it. The book also goes into a detail about how to create a menu etc which is possible more useful for someone thinking about cooking more professionally rather than as a hobby at home.
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1 of 1 people found the following review helpful By homecook on 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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By Peter Jay on 29 April 2013
Format: Paperback Verified Purchase
Not quite the book I thought I was buying. I had expected it to deal with presentation of food but it is a bit of a miss-mash of tips on mixing flavours, stories and recipes. It is a useful addition to the library but not an essential one.
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