Culinary Artistry

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Summary: One of my two favorite cookbooks!
Review: I don't often use recipes for savory foods; I pretty much wing it. If I want to go beyond my repertoire, then I will go to a good cookbook. My favorite is LAROUSSE GASTRONOMIQUE, an encyclopedia of food. My other favorite is CULINARY ARTISTRY.

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Summary: Indispensible.
Review: A sequel of sorts to BECOMING A CHEF, this is an indispensible guidebook for anyone who likes to improvise and create their own culinary masterpieces. Sure, there's more commentary from great chefs and additional recipes, but the book includes techniques for developing your own menu and an ingredient-by-ingredient guide to matching foods. There are also recipe suggestions for particular foods, but that's not nearly as much fun as letting your imagination run wild....with a little help from the experts. All I know is that CULINARY ARTISTRY came in mighty handy on Christmas Day when I was making Crab Bisque and needed the right spices to add a flavorful punch!

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Summary: This book is my food bible!
Review: CULINARY ARTISTRY is an amazing collection of information for those who love food and share a passion for cooking. Dornenberg and Page interviewed and worked with this country's best chefs to develop an understanding of the culinary arts, a process that began with their research for their first book BECOMING A CHEF. Karen Page writes in the preface that they seek to "inspire readers to play with their food, experimenting with listed combinations to see whether the results please their palate." This book successfully explores food as art and discusses the basic techniques and composition of food in a way that will greatly benefit all cooks and chefs, from beginners to skilled professionals. With the help of the resources in CULINARY ARTISTRY, it is possible to explore the simplicity of matching foods, keeping in mind seasonings, flavor profiles, and presentation.

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Summary: The perfect cookbook when you don't want a recipe
Review: If you have a good foundation in cooking and enjoy creating your own recipes, this book is a fabulous resource. It's also a great inspiration for menu planning and entertaining.

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Summary: A must-read!
Review: CULINARY ARTISTRY is pure inspiration in print. It is a definite must-read for any serious foodie!

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Summary: This is a great book for cooks and Chefs of all ages!
Review: The book will be helpful to anyone wanting to become a better cook (or Chef). It's easy to read and understand. It helps you pair up foods that go well together or gives you ideas you may never have thought of otherwise. I especially liked the part in the back of the book where different chefs tell what 10 items they would have with them if they were on a deserted island and why. They were also limited to 3 cooking methods and why they choose those methods. Book is easy to read and well worth the money.

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Summary: "A book that will make anyone a better cook!"
Review: Great chefs think carefully about every aspect of their cuisine -- including their composition of menus, dishes, even flavors. CULINARY ARTISTRY will help anyone become a better cook through applying the insights of some of America's leading culinary artists, among them George Germon & Johanne Killeen of Al Forno, Hubert Keller of Fleur de Lys, Gray Kunz of Lespinasse, Patrick O'Connell of The Inn at Little Washington, Michael Romano of Union Square Cafe, Lydia Shire of Biba, and Norman Van Aken of Norman's. You'll learn the secrets of "flavor pals," and how certain herbs and spices naturally enhance the flavors of foods -- when they're paired correctly! CULINARY ARTISTRY includes over 100 pages of "Food Matches Made in Heaven," based on the dishes, menus and recommendations of America's best chefs.

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Summary: "One of the best of 1996." --THE CHICAGO TRIBUNE
Review: NPR cited CULINARY ARTISTRY as "an extraordinary landmark book...by the brightest young author team on the culinary scene today." Winners of the 1996 James Beard Book Award for Best Writing on Food, co-authors Andrew Dornenburg and Karen Page have written the first book to examine the 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, Susan Feniger & Mary Sue Milliken, Jean-Louis Palladin, Nancy Silverton, Jeremiah Tower, Jean-Georges Vongerichten, 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.

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Summary: This reference is the "Color Wheel" of food.
Review: Painters have the color wheel to identify what colors match others. Now chefs, and lovers of food everywhere, have one too.

"Culinary Artistry" is not a "cookbook." Rather, it is a culinary chemistry textbook. Hundreds of pages are dedicated to the "Food matches made in heaven." That is to say, what food goes with what food/herb/spice.

Anyone who loves cooking will love it even more with the wealth of knowledge that this book imparts to the reader. It will take every aspiring chef, or home cook to a higher level.

No matter how many "cookbooks" you have, "Culinary Artistry" is an invaluable reference in your cooking library!

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Summary: CULINARY ARTISTRY has received rave reviews nationwide!
Review: "CHEFS EDITION" on NPR: "An extraordinary landmark book....[by] the brightest young author team on the culinary scene today." · THE CHICAGO TRIBUNE: "One of the most notable culinary books of 1996." · TIME OUT NEW YORK: "One of the best cookbooks of 1996." · Patty Stearns, THE DETROIT FREE PRESS: "Andrew Dornenburg and Karen Page have set me free!" · Arthur Schwartz, WOR RADIO (NYC): "A fascinating book on culinary composition and philosophy." · DANIEL BOULUD, Restaurant Daniel (NYC): "A great achievement." · PATRICK O'CONNELL, The Inn at Little Washington (VA): "A major achievement." · GRAY KUNZ, Lespinasse (NYC): "A great book."