• Tous les prix incluent la TVA.
Il ne reste plus que 1 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Culinary Artistry a été ajouté à votre Panier
État: D'occasion: Bon
Commentaire: Amazon - Offres Reconditionnées vous assure la même qualité de service qu'Amazon.fr ainsi que 30 jours de retour.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 3 images

Culinary Artistry (Anglais) Broché – 21 octobre 1996


Voir les 3 formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
Broché
"Veuillez réessayer"
EUR 23,72
EUR 15,81 EUR 11,93

Offres spéciales et liens associés


Descriptions du produit

Revue de presse

"Most used cookbook: CULINARY ARTISTRY by Karen Page and Andrew Dornenburg." Grant Achatz, chef of Alinea, in the November 2006 issue of Chicago magazine 

To this day, if I′m really stuck for a flavor pairing, I will still refer to CULINARY ARTISTRY for its charts of common, and not so common, matches." Michael Laiskonis, 2007 James Beard Outstanding Pastry Chef at Le Bernardin, in Saveur

My favorite cookbooks:  CULINARY ARTISTRYand El Bulli.    Hung Huynh, winner of Top Chef Season 3

Favorite cookbook?  CULINARY ARTISTRY.   It s a really great reference book for chefs." Stephanie Izard, winner of Top Chef Season 4

One of my favorite cookbooks isCULINARY ARTISTRY. Hosea Rosenberg, winner of Top Chef Season 5

One of 10 must–have cookbooks [of all time] Gives you insight into how chefs think. Alison Fryer and Jennifer Grange, in the Toronto Star

One of six cookbooks every beginner should own. Nathan Lyon, Real Simple   

  CULINARY ARTISTRY offered a groundbreaking approach to the idea of flavor pairings The book is said to have revolutionized the way leading chefs cook. (WBEZ, Chicago Public Radio)

For inspiration Incredibly liberating A godsend The one book that regularly makes the commute from office desk to kitchen counter." Renee Schettler, The Washington Post

"CULINARY ARTISTRY 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." John Campbell, executive chef, the Michelin two–star restaurant The Vineyard at Stockcross, Berkshire, England

CULINARY ARTISTRY 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. Ryan Magarian, mixologist

If you want to look like a genius in the kitchen, top picks includeCULINARY ARTISTRY." Chad Ward, eGullet.org

"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 CULINARY ARTISTRY is one of those books that people drag along with them or that they hand on to other chefs." Lucinda Scala Quinn, MSLO Executive Editorial Food Director and host of "EatDrink" on Martha Stewart Living Radio

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 CULINARY ARTISTRY. The book features extensive lists of ingredients and other foods they get along with CULINARY ARTISTRY had gotten him through those menu meetings during his formative years at The French Laundry. Andrew Friedman, author of Knives at Dawn: America s Quest for Culinary Glory at the Legendary Bocuse d Or Competition

"CULINARY ARTISTRY: This is the best reference book I′ve used." Scott Giambastiani, executive chef at Google

Most professional chefs skip cookbooks altogether, but one book you′re likely to find well–thumbed on their bookshelves is CULINARY ARTISTRY People 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. " Gemma Tarlach, Milwaukee Journal Sentinel

"Not all spices go well together. An excellent resource for learning about spices and what they complement is CULINARY ARTISTRY." BBQ master Mike Mills and Amy Mills Tunnicliffe in their 2005 book Peace, Love and Barbecue

"For those with an interest in adding ′kitchen′ flavors and creativity to their cocktails, CULINARY ARTISTRY offers an intense introduction that will have you off and running." Christopher Conatser, mixologist and 2008 winner of the Greater Kansas City Bartending Competition

"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 CULINARY ARTISTRY." Frances Towner Giedt and Bonnie Sanders Polin, PhD, DIABETIC–LIFESTYLE.COM

"One of the books that I have often recommended to various mixologists across the country has been CULINARY ARTISTRY. 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." Robert Hess, DrinkBoy.com

CULINARY ARTISTRY is full of valuable advice for cooking professionals, and I highly recommend it. Rocco DiSpirito, in his book Flavor

Présentation de l'éditeur

"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."a 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.



Détails sur le produit


En savoir plus sur les auteurs

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Dans ce livre

(En savoir plus)
Première phrase
We'll try to be clear what we mean when we say "art"-not that it's an easy task. Lire la première page
En découvrir plus
Concordance
Parcourir les pages échantillon
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Rechercher dans ce livre:

Quels sont les autres articles que les clients achètent après avoir regardé cet article?

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 151 commentaires
141 internautes sur 145 ont trouvé ce commentaire utile 
Wonderful Reference Material 25 octobre 2001
Par disco75 - Publié sur Amazon.com
Format: Broché
I am a self-taught home cook who enjoys the activities of the kitchen. I entered the cooking arena one of the standard ways, using cookbooks. Collections of recipes familarized me with the techniques and ethnic cooking styles. Gradually, my cookbook collection included reference books that provided some of the theory behind tastes and preparation styles. Gold's 1-2-3 series, Peterson's Sauces, and others introduced to me the philosophies that allow a cook to go beyond mimicking a recipe to improvising and even creating a dish. Culinary Artistry is perhaps the best available reference for learning about the traditions of combining flavors and food groups.
It contains vital information that I suspect is taught only in some of the culinary schools. It provides valuable charts of information about cooking and menu planning. The book contains sections on Menus, including a seasonality chart and a chart explaining successful seasoning combinations. There is a section for Composing Flavors, the highlight of which is a chart showing successful food contrasts. Another section involves Composing A Dish. Here there is a chart showing great food matches and one showing seasoning matches. The Composing A Menu section offers a chart showing frequent accompaniments to meats and paragraphs presenting theories about Hors Douevres, Cheeses, and Desserts. This was a sparse and incomplete passage in an otherwise comprehensive book. Finally, there was a fun section addressing the Evolution of Chef's Styles. Here the authors provide sample menus comparing chef's offerings from earlier decades to their present day productions.
The volume offers multiple anecdotes, quotes, and side bars concerning the views of popular chefs. Various recipes are interspersed to illustrate the principles. My one criticism was that the book was laid out like a college textbook. Photos, captions, quotes, highlighted lines, sidebars, and other areas compete on the same page, magazine style. The book serves as reference, frequently glanced at rather than read straight through as a narrative.
49 internautes sur 49 ont trouvé ce commentaire utile 
"Inspiring"..."A godsend." 25 novembre 2003
Par Un client - Publié sur Amazon.com
Format: Broché
"FLAVOR MATCHMAKING: Some cooks look to books not for precise ingredients and specific instructions, but for inspiration. I've got a book for those cooks.
It's the loftily named CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996), also the authors of the better known BECOMING A CHEF. It's not a cookbook per se. Nor is it a treatise on the techniques every cook ought to know. And it's certainly not a collection of culinary prose. It's more a style manual for those who need to find out if a certain something will go with another certain something.
The most relevant information is found in the aptly named section 'Matches Made In Heaven.' Arranged alphabetically, the list comprises about 328 ingredients and seasonings and, for each ingredient listed, the authors provide several complementary flavors. It may not come as any surprise that the entries under beef ribs read ginger, horseradish, mustard, potatoes, tomatoes.
But it is incredibly liberating, when in a chicken rut, to alight on the appropriate page and find 57 compatible ingredients for a plain old hen. When the vegetable bin is overflowing with leafy greens or I'm flummoxed over a side dish for a dinner party, I consider it a godsend to flip through the pages and decide on mustard with the greens and walnuts with the watercress.
And it's inspiring to be reminded in the midst of Thanksgiving chaos that perhaps that pear dish needs a sprinkling of black pepper rather than a drizzle of honey. As with any reference work, it's not the entire book I value so much as a particular page or two in a desperate moment.
The balance of the book's 426 pages are chapters on composing a dish and a menu, complete with advice from restaurant chefs. I confess I haven't read the book cover to cover. And I doubt I ever will. But it's nevertheless the one book that regularly makes the commute from office desk to kitchen counter." ...
58 internautes sur 60 ont trouvé ce commentaire utile 
Inspiration and insight abound if nothing else. 26 octobre 1999
Par Un client - Publié sur Amazon.com
Format: Broché
Culinary Artistry is a book some may passover or leaf through in the bookstore for the likes of the Joy of Cooking or a Martha Stewart volume 20 cookbook. But look closer, the charts and the what-goes-well-with-what sections of this book alone are worth the price if only to give the food lover an inspired moment to create a dish with ingredients he or she may love. If you find yourself saying, "gee, I'd really love to have salmon tonight but I don't know what to put with it", pick up this book, find Salmon and refer to the extensive list of items that the interviewed chefs prefer with it and an idea is born. After that, all it takes is a little know-how in the kitchen and you've created your very own gourmet meal. If you choose to read from front to back you'll also discover page after page of insightful information from some of the nation's top chef's. Take your time, it's not a novel but it can be read like one and used as reference even after you've reached the last page. For the money, this is a book that will stay on your shelf for years to come and still manage to provide a new idea each time. So put down the Martha Stewart Haloween cookie issue and give Culinary Artistry a try, "It's a good thing". Sorry about that last one, she's infectious.
40 internautes sur 41 ont trouvé ce commentaire utile 
Cooking is an art but.. 26 octobre 2009
Par Daniel Teti - Publié sur Amazon.com
Format: Broché Achat vérifié
Being a true food & wine lover and amateur cook, I do not regret having got this book but there are some aspects that should not be disregarded as the title can be a bit misleading.
First of all, although it was clear from the start, it is not a cookbook at all. Far from it, it is neither a book on the techniques every cook should know nor a collection of useful or good recipes. It is rather a reference book for food lovers and potentially for chefs.

Food matching is the most interesting section of the book. No doubt this is the perfect book for somebody who is not looking for specific dishes or ingredients, but for inspiration. However, having already bought "The Flavor Bible", you will notice that Culinary Artistry not only has some overlapping with `the bible" but also is rather incomplete. That is quite disappointing...

Admittedly, this book is quite useful for a reference concerning matching different food, although many of the matchs look standard, and any chef should know what goes with what. In all cases, it can be a good place to find ideas, or to remember food combinations, and the tables are very clear.

The biggest complaint - to the extent I was about to ask for a replacement or refund, is that, having received the book by mail, I could not notice that the book has rough uncut irregular edges making it impossible to browse through its pages. I also wonder whether I got a faulty or second hand book.
It comes as a surprise as the book deals with presentation and sense-inviting meals (e.g. flat food vs. architectural presentation)

As to the paper quality and the presentation itself, don't expect a great thing: it lacks pictures showing the artistic presentation of the finished plates.Certainly presentation is in my opinion part of food artistry.
40 internautes sur 43 ont trouvé ce commentaire utile 
WOW, I know what all my foodie friends are getting for xmas 12 mai 2006
Par Amalfi Coast Girl - Publié sur Amazon.com
Format: Broché
A serious foodie that has been perfecting her cooking skills for the last 25 years in her home kitchen writes this review. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America. I am also a cookbook collector, with more than 500 books in my cooking library. With the many books in my cookbook collection I find that I am frequently disappointed in my recent purchases. That was not the case with this purchase.

I was absolutely blown away by this book. I read the entire book in one sitting, fixating on each new idea. I have never enjoyed another book as much as I have enjoyed this one. If you are one of those people that never follows a recipe as written (guilty as charged) you are going to love this book. This book might just be my new favorite cookbook. Although this book is not a cookbook in the most literal sense of the word, it is more a guide to cooking than a cookbook. Yes, there are recipes in the book, but not as many as a traditional cookbook.

The book is subdivided as follows:

The Chef as Artist
Meet Your Medium
Composing Flavors
Composing a Dish
a. Why Food Matches
b. Food Matches Made in Heaven
c. Seasoning Matches in Heaven
Composing a Menu
a. Common Accompaniments to Entrees
Evolving a Cuisine
a. The Evolution of Leading Chef's Cuisines
b. Dessert Island Lists
Culinary Art as Communion
Resources

The tables that are included in this book are amazing. I have already copied some of the tables and moved them into my kitchen to use this evening with dinner. The table that the authors titled "Flavor Pals" is just wonderful. If you have ever been in the kitchen and wondered if particular spices and/or herbs go together, there is a table that answer those questions. There is another table titled "Flavor Enemies" that is extremely helpful. If you have ever tried to make Sauterne and Oranges because you didn't have peaches and wondered what went wrong, you know there are just some things that don't play well together. The table tells you which combinations are difficult to get right. There are too many tables in the book to discuss them all. But suffice it to say; I think that all the tables are fantastic.

I will be ordering more of these for all my foodie friends that love to cook. This book would help anyone that loves to cook, and doesn't want to be constrained by a recipe. There is a great comment by Todd English that sums up how I feel about recipes, it is as follows, "having to follow a recipe was, to him, like being put on a leash." If this sums up your philosophy, quick buy the book. You will not be sorry.
Ces commentaires ont-ils été utiles ? Dites-le-nous


Commentaires

Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?