"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." --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.
Beautiful color images by renowned food photographer Bloch Linee reveal the richness of the incredible creations by Gagnaire, the Michelin three-starred chef famous for his highly personal cooking.
The book goes beyond its recipes and complementary ingredient lists to share insights and inspiration from leading chefs, along with explorations into creative cooking.
This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
—MICHAEL LOMONACO, PORTER HOUSE NEW YORK (NEW YORK CITY) Skirt steak comes in a long strip and looks like a belt—it's about two feet long and a couple of inches wide. This is an incredibly flavorful cut and delicious.
Becoming a Chef, Culinary Artistry, Dining Out Set
"Creme de Colorado" represents the best of Colorado cooking, reaching beyond the realm of the ordinary cookbook. Readers enjoy 15 sections of mouthwatering recipes ranging from Wild Duck Gumbo to sensational Chicken Fajitas.
"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could...
Colorado Colore is a selection of more than 300 recipes designed to be artfully inspiring, yet uncomplicated and accessible.
And who better to conduct such an experiment than Chris Kimball, founder of Cook's Illustrated and host of PBS's America's Test Kitchen? Fannie's Last Supper is the result.