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Title: Culinary Artistry by Andrew Dornenburg, Karen Page ISBN: 0-471-28785-7 Publisher: John Wiley & Sons Pub. Date: 21 October, 1996 Format: Paperback Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.89 (47 reviews)
Rating: 5
Summary: "Inspiring"..."A godsend."
Comment: "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." ...
Rating: 5
Summary: Wonderful Reference Material
Comment: 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.
Rating: 5
Summary: A brilliant book.
Comment: "Culinary Artistry" came to my attention as an Amazon.com recommendation which mentioned that if I enjoyed the authors' book "The New American Chef" (which I did, very much), that I might also enjoy this book. Amazon got it right in spades: "Culinary Artistry" is yet another breakthrough approach to thinking about food by these authors. Cuisines, menus, dishes and flavors are both constructed and deconstructed, providing the experienced cook with a blueprint for successful experimentation. This book is an invaluable resource to anyone confident enough in the kitchen to want to innovate, yet smart enough to know that it's important to know the "rules" before you try to break them successfully. This is an absolutely brilliant book, one that I have referred to almost daily since it's been in my possession.
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Becoming a Chef by Andrew Dornenburg, Karen Page ISBN: 0471152099 Publisher: John Wiley & Sons Pub. Date: 06 October, 2003 List Price(USD): $29.95 |
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Title: Becoming a Chef: With Recipes and Reflections from America's Leading Chefs by Andrew Dornenburg, Karen Page ISBN: 0471285714 Publisher: John Wiley & Sons Pub. Date: 18 May, 1995 List Price(USD): $29.95 |
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Title: Larousse Gastronomique by Prosper Montagne, Larousse Gastronomique ISBN: 0609609718 Publisher: Clarkson Potter Pub. Date: 02 October, 2001 List Price(USD): $75.00 |
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Title: The Elements of Taste by Gray Kunz, Peter Kaminsky ISBN: 0316608742 Publisher: Little Brown & Company Pub. Date: 24 October, 2001 List Price(USD): $40.00 |
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