Rating: 
Summary: Excellent
Review: If you cook or plan on cooking, get this book. It's outstanding help and well written.
Rating:
Summary: One of the best culinary reference books EVER.
Review: "CULINARY ARTISTRY receives Honorable Mention as one of the year's best culinary reference books...[It] offers insights into creative cooking."
--THE CHICAGO TRIBUNE"Andrew Dornenburg and Karen Page go where no culinary writers have gone before, exploring what inspires great chefs to create new flavor combinations, dishes and menus."
--INTERNATIONAL COOKBOOK REVIEW "CULINARY ARTISTRY chronicles the creative process of culinary composition and explores the architecture of flavors, dishes and menus."
--NATIONAL CULINARY REVIEW "One of the best culinary books of the year."
--TIME OUT: NEW YORK "A great achievement."
--Chef Daniel Boulud "Fascinating...A philosophy book on the culinary arts."
--Arthur Schwartz, "Food Talk" on WOR RADIO "A wealth of information."
--Lindsey Shere, pastry chef, Chez Panisse "Andrew Dornenburg and Karen Page have set me free...The sequel to 1995's BECOMING A CHEF, this fat volume offers limitless ways to compose dishes using the idea of food matches and menu plans from 30 of America's top chefs."
--Patty Stearns, THE DETROIT FREE PRESS "I unconditionally recommend the book CULINARY ARTISTRY. One afternoon won't cut it with this book -- this is a definite buy. It tells when different fruits, vegetables, fish, etc. are in season, and how to make them taste good without the expense of a culinary school education. It will save your family a load of money, and greatly improve your own creativity with food and flavors."
--Liz Tarditi, chef and columnist, TODAY'S GOURMET
Rating:
Summary: A fun book on composing different dishes and menus
Review: I am a student learning how to compose menus and different dishes at a restaurant. This book helped a great deal on what goes with what when making a dish taste and look good. The only thing it did not cover sanitation and I decided to buy a book called the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations and it helped me learn how to really handle food properly in and out of the restaurant. This is a book you must have even if your just working as a caterer or at home.
Rating:
Summary: Spinning the Flavor Wheel
Review: This is one of the finest culinary pieces that I know of, not just because of the conversations with the chefs which are great, but more importantly for the lists of food combinations/suggestions. As a young cook, they served as a sort of flavor wheel, when I felt that a dish could use just a little something more. A must have for current chefs, aspring chefs, and anyone interested in expanding their palate of usable flavors.
Rating:
Summary: One of the most relevant books for aspiring chefs.
Review: It will truly be a pleasure to present our cooks [at the acclaimed restaurant Jardiniere in San Francisco] with copies of CULINARY ARTISTRY, which is what I believe to be one of the most relevant books for aspiring chefs. --Traci Des Jardins, Chef, Jardiniere (winner of the 1995 James Beard Award as Rising Star Chef of the Year)
Rating:
Summary: What a treasure!!
Review: I discovered Culinary Artistry through a business associate. What a treasure!! You get the tools you need to think about and create your own style of cooking -- plus a lot of eye-opening information. Many, many thanks!
Rating:
Summary: Can't live without
Review: If the experience of an entire career can be written down, then Culinary Artistry is it! The heart of the book is the ingredient match tables, but there is so much more. Only one reading is not enough. Consider it a workbook and have your pencil or post-its ready. Each reading, something else pops out and improves my cooking!
Rating:
Summary: This is one book all serious cooks MUST own!
Review: Attention all serious (home or professional) cooks and chefs: CULINARY ARTISTRY is one book you MUST own!! Never before has any book so clearly and carefully explained how to think about cooking, down to which flavorings/seasonings and cooking techniques best enhance any ingredient you might be cooking -- from apples to zucchini, from beef to turbot. It also helps you design a great menu, explaining how one dish should lead into the next and the next, providing a balance and progression of flavors and textures and delights. This is the book I take with me when I'm out shopping for food to help me decide what I want to do with whatever is freshest and best that day. It's made me a much better (and much more creative) cook!
Rating:
Summary: great book
Review: I use it when I am looking for just the right combination of flavors, or something 'different' to do with an average ingredient. This is a great book to have on hand.
Rating:
Summary: Fantastic book but not for recipes
Review: This book is one of the best books in my collection. It is not a recipe book, nor is it a book on presentation with pretty pictures. It is a book to help you take the next step in developing your own recipes or to use as a reference when improvising. I have found several uses for this book so far and I keep it close at hand any time I am in the kitchen.
1. This is a great reference for what foods go together.
2. Helps in figuring out how to balance flavours.
3. A source of inspiration for new recipes.
4. The few recipes in this book are actually very good.
I would not reccommend this as a beginer book. It will be most useful once you have a handle on some techniques and a variety of recipes. I really cannot say enough good things about this book.
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