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Culinary Artistry

   
지은이 Andrew Dornenburg   |   출판사 WILEY  |   발행일 1996년 11월 04일   |   언어 : English
 
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판매가 41,900원31,400원 25%
마일리지 1% 420원
발행일 1996-11-04 | 중량: 0.87 kg | 사이즈: 18.7*23*2.8 cm
ISBN 0471287857 | 9780471287858
기타정보 원서 | 448쪽 | $ 29.95 | Paperback
예상입고일 15~20일 소요예정 (근무일기준)
배송비 무료배송
    정가, 판매가는 항공 운임료 포함
조리법
종합지수 56p 2 위
   
주의사항
  • - 현지사정에 의해 지연, 품절 될 수 있습니다.
  • - 해외주문원서는 취소 및 반품이 불가능합니다.(단, 파본이나 오발송은 제외 입니다.)
  • - 수입절차/입고소요기간 자세히
  •  


    Jacket Description/Back
    For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists 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 chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, 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. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. 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. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.

    Review Quotes
    "The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." ("The New Yorker," September 2001)

    .,."it's been a valuable source of inspiration...lots of great recipes..." ("Delicious Food Magazine," July 2007)

    Publisher Marketing
    "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."a 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 Chef as Artist.
    Meet Your Medium.
    Composing Flavors.
    Composing a Dish.
    Why Food Matches?
    Food Matches Made in Heaven.
    Seasoning Matches Made in Heaven.
    Composing a Menu.
    Common Accompaniments to Entrees.
    Evolving a Cuisine.
    The Evolution of Leading Chefs' Cuisines.
    Desert Island Lists.
    Culinary Art as Communion.
    Resources.
    Biographies of Chefs.
    Index.
    About the Authors.
    준비 중입니다.
    등록된 서평이 없습니다.
     
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