Paramètres
- 426pages
- 15 heures de lecture
En savoir plus sur le livre
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 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 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.
Achat du livre
Culinary Artistry, Karen Page, Andrew Dornenburg
- Langue
- Année de publication
- 1996
- product-detail.submit-box.info.binding
- (souple)
Modes de paiement
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- Titre
- Culinary Artistry
- Langue
- Anglais
- Auteurs
- Karen Page, Andrew Dornenburg
- Éditeur
- Van Nostrand Reinhold
- Publié
- 1996
- Format
- souple
- Pages
- 426
- ISBN10
- 0442023332
- ISBN13
- 9780442023331
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Nourriture
- Évaluation
- 4,3 sur 5
- Description
- 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 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 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.