Culinary Artistry

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Summary: CULINARY ARTISTRY featured in cover story of FOOD FORUM!
Review: The cover story entitled "The New Vocabulary of Flavor" cites CULINARY ARTISTRY as one of the best culinary reference books for those interested in learning more about the renewed interest in the composition of flavors. A brief passage from the article: "The paradigm for cooking in America has been recipe-driven," says Page. But society's current emphasis on creativity and innovation in the kitchen makes it imperative for chefs to be schooled in why certain dishes work, she said. And they are. In their research, Page and Dornenburg found chefs talking about the true flavors of top-quality ingredients, balancing flavors, techniques and tools that heighten flavor and seasonings that enhance flavor. Their book contains more than 100 pages of flavor-matching tips and credits chef Jean-Georges Vongerichten with coining the term "flavor pals" for foods that go well with each other. "Flavor has always been an essential part of the eating experience, but now we're ready to think about it, talk about it, analyze it and understand it more fully."

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Summary: Rave Reviews of CULINARY ARTISTRY by Dornenburg & Page:
Review: "Andrew and Karen have given us a new lens for appreciating great food. This imaginative and well-researched work is a welcome approach to looking at the architecture of food. CULINARY ARTISTRY shows that chefs with the gift also make a contribution to the art of life. With this book, many will open to the inspiration and awe that can come from experiencing the work of a true artist." -- ROGER DUFFY, AIA partner, Skidmore, Owings & Merrill * "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'NEILL, in THE NEW YORK TIMES MAGAZINE * "CULINARY ARTISTRY raises the culinary arts to their proper place among the arts, and confirms the fact that food is indeed theater." -- STEVE WILSON, chairman, Naked Angels Theater Company, which counts among its members Matthew Broderick, Rob Morrow, Lili Taylor and Marisa Tome

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Summary: From CULINARY ARTISTRY's catalog copy:
Review: Great opera and great art have inspired rhapsodies -- so, too, can great food. In CULINARY ARTISTRY, best-selling authors Andrew Dornenburg and Karen Page reveal the artistic "genius" of the chef and in doing so celebrate the complexity and subtlety of their creative process. You get a privileged look at the principles upon which great chefs base their cuisine. Also discussed are techniques for flavor enhancement, the development of new dishes and the principles behind their menus. Just as the authors' best-selling book BECOMING A CHEF was hailed as the most extraordinary and insightful book on the process of becoming a chef, so, too will CULINARY ARTISTRY make history as the first book to explore the art of food and truly celebrate the artistry of great American chefs. "This is not just a book -- it's a transcendental experience." -- SARA DUVALL, executive producer of the movie "Fried Green Tomatoes"

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Summary: A lot to wade through, but it's all good
Review: If you're the type of person that loves to cook, already has a lot of recipe books, likes to experiment, and wants to take their cooking to the next level, then this book is for you.

Most of the reviews very clearly say what this book is and what it isn't. So I will just reiterate that this book is perfect for advanced cooks looking to really expand their presentation, flavor pairings and artistry.