Culinary Artistry
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- ISBN13: 9780471287858
- Condition: USED – VERY GOOD
- Notes:
Product Description
“In Culinary Invention…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 invention in the realm of food, Culinary Invention 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 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. Through recipes and reminiscences, chefs chat about 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.Amazon.com Review
If you really find food fascinating–the thought of food, effective with food, and the eating of food–then Culinary Invention should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Make. The additional is Fun with Food Spread Sheets. A cynic might suggest that after putting together Apt a Chef, the authors had so much leftover interview material that Culinary Invention was but the natural outcome. The chef’s point of view, but, would be to make use of everything passing through the kitchen, to throw nothing away. In additional words, if Apt a Chef is an entrée, then Culinary Invention is the special of the day.
The book is divided into sections that chat about and reach out to chefs to join in that discussion of such thoughts as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means sage and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.
How this will affect any individual’s own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there’s a lot more going on with food and restaurants and chefs than they may ever have imagined. –Schuyler Ingle
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This book is filled with all sorts of information about food prep and techniques and flavor blending. But, where are the pictures? The title makes it sound as though the book will be filled with all sorts of gorgeous images, but the take in is all you really get. Food art is more than simply taste, but it is also presentation. This book lacks presentation.
Reader’s Rating: 1 / 5
Culinary Invention came up with a 4.5 star rating in a search pattern for “Frills”. The book is more concerned with matching of flavours – flavours, spices, herbs and foods that go together. In a roundabout way this does have weight to frills. Culinary Invention is overly engrosed in listing individual chefs favorite ingedients and methods of cooking that I felt was beside the point and did not in its open format convey enough information i.e more recipes.
Reader’s Rating: 2 / 5
This is a fantastic book and the fee was right!! This book is extremely vital for my son as he is attending culinary school and is required.
Reader’s Rating: 5 / 5
I bought this to get more info and thoughts for plating and presentation. I was not very impressed.
Reader’s Rating: 2 / 5
A picture is worth a thousand words, as for this book it lacks pictures showing the artistic presentation of the finished culinary delights. Presentation of a five star culinary masterpiece is in my opinion part of food invention. The largest picture you have of any dish nearing refined completion is the take in. Keep the book for the tables or black and white information.
Reader’s Rating: 3 / 5