Culinary Artistry Book
Score: 5
From 5 Ratings

Culinary Artistry

  • Author : Andrew Dornenburg
  • Publisher : John Wiley & Sons
  • Release Date : 1996-11-14
  • Genre: Cooking
  • Pages : 450
  • ISBN 10 : 9780471287858

Culinary Artistry Excerpt :

"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. 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.

The Flavor Bible Book
Score: 4.5
From 29 Ratings

The Flavor Bible

  • Author : Andrew Dornenburg
  • Publisher : Little, Brown
  • Release Date : 2008-09-16
  • Genre: Cooking
  • Pages : 392
  • ISBN 10 : 9780316039840

The Flavor Bible Excerpt :

The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to: explore the individual roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through the layering of specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and p

What to Drink with What You Eat Book
Score: 4.5
From 6 Ratings

What to Drink with What You Eat

  • Author : Andrew Dornenburg
  • Publisher : Little, Brown
  • Release Date : 2009-07-31
  • Genre: Cooking
  • Pages : 368
  • ISBN 10 : 9780316077972

What to Drink with What You Eat Excerpt :

!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

Becoming a Chef Book
Score: 3.5
From 3 Ratings

Becoming a Chef

  • Author : Andrew Dornenburg
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1995
  • Genre: Cookbooks
  • Pages : 358
  • ISBN 10 : UCSD:31822031041478

Becoming a Chef Excerpt :

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Fannie s Last Supper Book
Score: 3
From 54 Ratings

Fannie s Last Supper

  • Author : Chris Kimball
  • Publisher : McClelland & Stewart
  • Release Date : 2010-10-05
  • Genre: Cooking
  • Pages : 272
  • ISBN 10 : 9781551993607

Fannie s Last Supper Excerpt :

Before The Joy of Cooking, there was The Boston Cooking School Cookbook. Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer's death in 1915 — and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era, but it's also surprisingly modern; in short, it's ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball, founder of Cook's Illustrated and host of PBS's America's Test Kitchen? Fannie's Last Supper is the result. In it, Kimball assembles an extravagant 12-course Christmas dinner from Farmer's cookbook and serves it in an 1859 Boston townhouse, complete with an authentic Victorian home kitchen, uniformed maids, and a distinguished guest list. The menu includes Roast Goose with Potato Stuffing, Canton Punch, Three Moulded Victorian Jellies, and Mandarin Cake. But Kimball includes more than just the dinner party's dishes — Fannie's Last Supper is a working cookbook with tested, rewritten, updated recipes drawn from Farmer's opus. It's a culinary thriller of sorts, travelling back in time to reexamine something most of us take for granted: the North American table.

Vij s Book
Score: 4.5
From 2 Ratings

Vij s

  • Author : Meeru
  • Publisher : D & M Publishers
  • Release Date : 2012-03-23
  • Genre: Cooking
  • Pages : 192
  • ISBN 10 : 1553659244

Vij s Excerpt :

At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru use the freshest local ingredients and original ideas to create exciting new takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.

Kitchen Creativity Book

Kitchen Creativity

  • Author : Karen Page
  • Publisher : Little, Brown
  • Release Date : 2017-10-31
  • Genre: Cooking
  • Pages : 448
  • ISBN 10 : 9780316267786

Kitchen Creativity Excerpt :

Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both

Unmentionable Cuisine Book
Score: 4
From 1 Ratings

Unmentionable Cuisine

  • Author : Calvin W. Schwabe
  • Publisher : University of Virginia Press
  • Release Date : 1979
  • Genre: Cooking
  • Pages : 492
  • ISBN 10 : 0813911621

Unmentionable Cuisine Excerpt :

Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.

Cr  me de Colorado Cookbook Book

Cr me de Colorado Cookbook

  • Author : Junior League of Denver
  • Publisher : Favorite Recipes Press (FRP)
  • Release Date : 1987
  • Genre: Cooking
  • Pages : 0
  • ISBN 10 : 0960394621

Cr me de Colorado Cookbook Excerpt :

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.

Culinary Art and Anthropology Book
Score: 3
From 1 Ratings

Culinary Art and Anthropology

  • Author : Joy Adapon
  • Publisher : Berg
  • Release Date : 2008-08-01
  • Genre: Social Science
  • Pages : 192
  • ISBN 10 : 9781847886064

Culinary Art and Anthropology Excerpt :

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.

Pierre Gagnaire Book

Pierre Gagnaire

  • Author : Pierre Gagnaire
  • Publisher : Stewart, Tabori and Chang
  • Release Date : 2003-12-02
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 1584793163

Pierre Gagnaire Excerpt :

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.

Colorado Colore Book

Colorado Colore

  • Author : Junior League of Denver
  • Publisher : Unknown
  • Release Date : 2002
  • Genre: Cooking
  • Pages : 286
  • ISBN 10 : 0960394672

Colorado Colore Excerpt :

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.

Soak Your Nuts Book

Soak Your Nuts

  • Author : Karyn Calabrese
  • Publisher : Book Publishing Company
  • Release Date : 2013-01-30
  • Genre: Cooking
  • Pages : 192
  • ISBN 10 : 9781570679070

Soak Your Nuts Excerpt :

Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. Her latest cookbook is divided into two sections: one features popular cooked recipes from her restaurants Karyn's Cooked and Karyn's on Green, and the other focuses on her favorite raw recipes from Karyn's Fresh Corner.

Modernist Cuisine  the Art and Science of Cooking Spanish Edition Book

Modernist Cuisine the Art and Science of Cooking Spanish Edition

  • Author : Change me
  • Publisher : Unknown
  • Release Date : 2011-12
  • Genre: Uncategoriezed
  • Pages : 2400
  • ISBN 10 : 3836532581

Modernist Cuisine the Art and Science of Cooking Spanish Edition Excerpt :

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that's accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

The Five Seasons Kitchen Book

The Five Seasons Kitchen

  • Author : Pierre Gagnaire
  • Publisher : Unknown
  • Release Date : 2016
  • Genre: Cookbooks
  • Pages : 216
  • ISBN 10 : 1910690317

The Five Seasons Kitchen Excerpt :

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World'. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks