Culinary Artistry (Anglais) Broché – 21 octobre 1996
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Description du produit
Revue de presse
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
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.
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Commentaires client les plus utiles sur Amazon.com
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.
The rest of the book is fascinating in how the top chefs think about menu design, food preparation and presentation but I have only skimmed the book as yet. This is not a book you can read from cover to cover unless you are in chef school!
I find the book fascinating and I keep going back to it over and over again. It is interesting that I disagree with some of the concepts presented, but even top chefs disagree so I am not alone, and I am not planning to run a restaurant, just cook better and more interestingly for my family. This is a must-read book