Culinary Artistry

  • Filename: culinary-artistry.
  • ISBN: 0442023332
  • Release Date: 1996
  • Number of pages: 426
  • Author: Andrew Dornenburg
  • Publisher: Van Nostrand Reinhold Company



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.

Culinary Artistry

  • Filename: culinary-artistry.
  • ISBN: 0471287857
  • Release Date: 1996-11-04
  • Number of pages: 448
  • Author: Andrew Dornenburg
  • Publisher: John Wiley & Sons



Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present

Culinary Artistry

  • Filename: culinary-artistry.
  • ISBN: 0471287857
  • Release Date: 1996-11-04
  • Number of pages: 448
  • Author: Andrew Dornenburg
  • Publisher: John Wiley & Sons



Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present

Pierre Gagnaire

  • Filename: pierre-gagnaire.
  • ISBN: 1584793163
  • Release Date: 2003-12-02
  • Number of pages: 240
  • Author: Pierre Gagnaire
  • Publisher: Stewart, Tabori and Chang



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.

Culinary Math 3rd Edition with Culinary Artistry Set

  • Filename: culinary-math-3rd-edition-with-culinary-artistry-set.
  • ISBN: 0470455721
  • Release Date: 2008-10-06
  • Number of pages: 720
  • Author: Linda Blocker
  • Publisher: Wiley



Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. 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. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with a review of math basics, including fractions, decimals, rounding, and percents, as well as an overview of customary U.S. and metric kitchen measurements. More advanced chapters include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include input from prominent industry leaders, 35 all-new photographs, 150 new practice problems, and a companion website, all designed to help students apply basic math skills to the field of kitchen management. "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. "The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." --The New Yorker "In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless."-- Booklist

The Flavor Bible

  • Filename: the-flavor-bible.
  • ISBN: 0316143375
  • Release Date: 2014-05-21
  • Number of pages: 942
  • Author: Andrew Dornenburg
  • Publisher: Little Brown



A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.

Cr me de Colorado Cookbook

  • Filename: cr-me-de-colorado-cookbook.
  • ISBN: 0960394621
  • Release Date: 1987-01-01
  • Number of pages: 381
  • Author: Junior League of Denver
  • Publisher:



The name says it best! "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. This bestselling cookbook features almost 700 recipes, plus full-color photos by renowned Colorado naturalist, John Fielder.

L atelier of Jo l Robuchon

  • Filename: l-atelier-of-jo-l-robuchon.
  • ISBN: 0442026528
  • Release Date: 1998
  • Number of pages: 247
  • Author: Joël Robuchon
  • Publisher: Van Nostrand Reinhold Company



This atelier is a glimpse of the inner workings of Chef Joël Robuchon's kitchen, his philosophy, his eight favorite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.

New Southern Cooking

  • Filename: new-southern-cooking.
  • ISBN: 9780820343570
  • Release Date: 2012-03-15
  • Number of pages: 368
  • Author: Nathalie Dupree
  • Publisher: University of Georgia Press



Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce. You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire. Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings--including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today. Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.

A Book for Cooks

  • Filename: a-book-for-cooks.
  • ISBN: 1858945798
  • Release Date: 2012
  • Number of pages: 223
  • Author: Leslie Geddes-Brown
  • Publisher: Merrell Pub Limited



A stylish compendium of 100 of the world's best cookery books, from the seventeenth century to the present day.

What to Drink with What You Eat

  • Filename: what-to-drink-with-what-you-eat.
  • ISBN: 0316163120
  • Release Date: 2014-06-06
  • Number of pages: 758
  • Author: Andrew Dornenburg
  • Publisher: Bulfinch Press



"At a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal--breakfast, lunch, and dinner--from ordinary to extraordinary"--P. [2] of cover.

Daniel

  • Filename: daniel.
  • ISBN: 9781455513918
  • Release Date: 2013-10-15
  • Number of pages: 352
  • Author: Daniel Boulud
  • Publisher: Hachette UK



Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions, DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.

Colorado Colore

  • Filename: colorado-colore.
  • ISBN: 0960394672
  • Release Date: 2002
  • Number of pages: 286
  • Author: Junior League of Denver
  • Publisher:



Colorado Colore is a selection of more than 300 recipes designed to be artfully inspiring, yet uncomplicated and accessible. The exciting tapestry of flavors and richly hued visual presentations of the hardback Colorado Colore have been chosen to offer a taste of the state's diverse cultural influences and bounty of colorful ingredients. Throughout the pages you will find recipes as visually delightful as they are appetizing, from salads dotted with the illuminating colors of a Colorado wildflower meadow to sauces as deeply smoky as a water color-striped canyon. Savor the colors, flavors and the artistry of Colorado Colore's Palate of Tastes.

Culinary Art and Anthropology

  • Filename: culinary-art-and-anthropology.
  • ISBN: 9781847886064
  • Release Date: 2008-08-01
  • Number of pages: 192
  • Author: Joy Adapon
  • Publisher: Berg



Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.

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