{"product_id":"culinary-artistry","title":"Culinary Artistry","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFor anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists 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. 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 opportunities for artistic expression.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p.309-401) and index.;12-up.;Examines the creative process of culinary composition as it explores the intersection of food, imagination, and taste.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAndrew Dornenburg\u003c\/strong\u003e and \u003cstrong\u003eKaren Page\u003c\/strong\u003e are co-authors of a ground-breaking trilogy of books chronicling America's vibrant restaurant culture: \u003cem\u003eBecoming a Chef, Culinary Artistry\u003c\/em\u003e, and \u003cem\u003eDining Out\u003c\/em\u003e. \u003cem\u003eBecoming a Chef\u003c\/em\u003e won the 1996 James Beard Book Award for Best Writing on food, and the couple awards an annual \u003cem\u003eBecoming a Chef\u003c\/em\u003e Scholarship with a percentage of the royalties from the book. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, Judson Grill, and March in New York City; and Biba and the East Coast Grill in Boston. He attended The School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Benz Awardá for Women's Achievement, is a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to the council of 100 (leading alumnae). The couple lives in New York City.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe Chef as Artist. \n\u003cbr\u003e\n\u003cbr\u003e Meet Your Medium. \n\u003cbr\u003e\n\u003cbr\u003e Composing Flavors. \n\u003cbr\u003e\n\u003cbr\u003e Composing a Dish. \n\u003cbr\u003e\n\u003cbr\u003e Why Food Matches? \n\u003cbr\u003e\n\u003cbr\u003e Food Matches Made in Heaven. \n\u003cbr\u003e\n\u003cbr\u003e Seasoning Matches Made in Heaven. \n\u003cbr\u003e\n\u003cbr\u003e Composing a Menu. \n\u003cbr\u003e\n\u003cbr\u003e Common Accompaniments to Entrees. \n\u003cbr\u003e\n\u003cbr\u003e Evolving a Cuisine. \n\u003cbr\u003e\n\u003cbr\u003e The Evolution of Leading Chefs' Cuisines. \n\u003cbr\u003e\n\u003cbr\u003e Desert Island Lists. \n\u003cbr\u003e\n\u003cbr\u003e Culinary Art as Communion. \n\u003cbr\u003e\n\u003cbr\u003e Resources. \n\u003cbr\u003e\n\u003cbr\u003e Biographies of Chefs. \n\u003cbr\u003e\n\u003cbr\u003e Index. \n\u003cbr\u003e\n\u003cbr\u003e About the Authors.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Most used cookbook: \n\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e by Karen Page and Andrew Dornenburg.\" \n\u003ci\u003e--Grant Achatz\u003c\/i\u003e, chef of Alinea, in the November 2006 issue of \n\u003ci\u003eChicago\u003c\/i\u003e magazine \n\u003cp\u003e\"To this day, if I'm really stuck for a flavor pairing, I will still refer to \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e for its charts of common, and not so common, matches.\"\u003ci\u003e--Michael Laiskonis\u003c\/i\u003e, 2007 James Beard Outstanding Pastry Chef at Le Bernardin, in \u003ci\u003eSaveur\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"My favorite cookbooks: \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003eand El Bulli.\" \u003ci\u003e--Hung Huynh\u003c\/i\u003e, winner of \"Top Chef\" Season 3\u003cbr\u003e \u003cbr\u003e \"Favorite cookbook?\u003ci\u003e CULINARY ARTISTRY\u003c\/i\u003e. It's a really great reference book for chefs.\"\u003ci\u003e--Stephanie Izard\u003c\/i\u003e, winner of \"Top Chef\" Season 4\u003cbr\u003e \u003cbr\u003e \"One of my favorite cookbooks is\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e.\"\u003ci\u003e--Hosea Rosenberg\u003c\/i\u003e, winner of \"Top Chef\" Season 5\u003c\/p\u003e\n\u003cp\u003e\"One of 10 must-have cookbooks [of all time]...Gives you insight into how chefs think.\"\u003ci\u003e--Alison Fryer and Jennifer Grange\u003c\/i\u003e, in the \u003ci\u003eToronto Star\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"One of six cookbooks every beginner should own.\"--\u003ci\u003eNathan Lyon\u003c\/i\u003e, \u003ci\u003eReal Simple\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e \"\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e offered a groundbreaking approach to the idea of flavor pairings...The book is said to have revolutionized the way leading chefs cook.\" \u003ci\u003e(WBEZ, Chicago Public Radio)\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"For inspiration...Incredibly liberating...A godsend...The one book that regularly makes the commute from office desk to kitchen counter.\" --\u003ci\u003eRenee Schettler\u003c\/i\u003e, \u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e seemed to pull together everything that was missing in my ideology of food....It is a myriad of endless flavour combinations....One particular chapter fascinates me: 'Meet Your Medium.' This chapter encapsulates all that is important to cooking....What I love about this book is the fact that it can give you a framework on which to build your own food style.\" --\u003ci\u003eJohn Campbell\u003c\/i\u003e, executive chef, the Michelin two-star restaurant The Vineyard at Stockcross, Berkshire, England\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"CULINARY ARTISTRY\u003c\/i\u003e is absolutely brilliant. I now recommend it to aspiring mixologists as a key resource for understanding the ideas and theories behind creating unique flavor combinations and generally how to approach the craft as an artisan.\"\u003ci\u003e--Ryan Magarian\u003c\/i\u003e, mixologist\u003c\/p\u003e\n\u003cp\u003e\"If you want to look like a genius in the kitchen, top picks include\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e.\"--\u003ci\u003eChad Ward\u003c\/i\u003e, eGullet.org\u003c\/p\u003e\n\u003cp\u003e\"When you're in a kitchen where you have lots of cooks coming and going, someone's always dragging their favorite book in and it's dog-eared from use. It's well-known in food circles that \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e is one of those books that people drag along with them or that they hand on to other chefs.\"--\u003ci\u003eLucinda Scala Quinn\u003c\/i\u003e, MSLO Executive Editorial Food Director and host of \"EatDrink\" on Martha Stewart Living Radio\u003cbr\u003e \u003cbr\u003e \"When [current French Laundry chef de cuisine Timothy Hollingsworth] first moved up from commis to cook at The French Laundry, John Fraser (today the executive chef of Dovetail in New York City) had recommended that he read \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e. The book features extensive lists of ingredients and other foods they get along with...\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e had gotten him through those menu meetings during his formative years at The French Laundry.\"--\u003ci\u003eAndrew Friedman\u003c\/i\u003e, author of \u003ci\u003eKnives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e This is the best reference book I've used.\"\u003ci\u003e--Scott Giambastiani\u003c\/i\u003e, executive chef at Google\u003c\/p\u003e\n\u003cp\u003e\"Most professional chefs skip cookbooks altogether, but one book you're likely to find well-thumbed on their bookshelves is \u003ci\u003eCULINARY ARTISTRY... '\u003c\/i\u003ePeople always ask me 'What goes good with what?' said chef David Kamen, an instructor at The Culinary Institute of America. 'This is the book to have. It's very helpful.'\"\u003ci\u003e--Gemma Tarlach\u003c\/i\u003e, Milwaukee Journal Sentinel\u003c\/p\u003e\n\u003cp\u003e\"Not all spices go well together. An excellent resource for learning about spices and what they complement is \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e.\"--BBQ master \u003ci\u003eMike Mills and Amy Mills Tunnicliffe\u003c\/i\u003e in their 2005 book \u003ci\u003ePeace, Love and Barbecue\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"For those with an interest in adding 'kitchen' flavors and creativity to their cocktails, \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e offers an intense introduction that will have you off and running.\"\u003ci\u003e--Christopher Co\u003c\/i\u003enatser, mixologist and 2008 winner of the Greater Kansas City Bartending Competition\u003c\/p\u003e\n\u003cp\u003e\"One of our favorite research tools that we use when developing recipes for our books (the only diabetic cookbooks to win the James Beard and Julia Child Cookbook Awards) is \u003ci\u003eCULINARY ARTISTRY.\"\u003c\/i\u003e --\u003ci\u003eFrances Towner Giedt and Bonnie Sanders Polin\u003c\/i\u003e, PhD, DIABETIC-LIFESTYLE.COM\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e\"One of the books that I have often recommended to various mixologists across the country has been \u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e. It presents the culinary palate in a unique mannerby illustrating the methodology that many of the world's greatest chefs use to approach thinking about what flavors work best with other flavors...I found it refreshing to see it covered so well, especially since mixology specifically IS the art of flavor pairing.\"--\u003ci\u003eRobert Hess\u003c\/i\u003e, DrinkBoy.com\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eCULINARY ARTISTRY\u003c\/i\u003e is full of valuable advice for cooking professionals, and I highly recommend it.\"--\u003ci\u003eRocco DiSpirito\u003c\/i\u003e, in his book \u003ci\u003eFlavor\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dornenburg, Andrew\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1996-11-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery, American|Cooks|United States\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780471287858\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780471287858\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":52138980999449,"sku":"SP-9780471287858","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780471287858_spiral.png?v=1773906923","url":"https:\/\/westbindery.com\/products\/culinary-artistry","provider":"West Bindery","version":"1.0","type":"link"}